Nurhan Pinar Tutuncu,Jennifer E. Folstad,Kimberly Miller,Benjamin Lee Heitke,Anthony Beager
申请号：
US14094319
公开号：
US20150150288A1
申请日:
2013.12.02
申请国别(地区):
US
年份:
2015
代理人:
摘要：
A pasta product can be formed from a low protein flour by blending the low protein flour with water to form a pasta dough. In some examples, the pasta dough is then hot extruded to produce an extruded pasta before being dried. In contrast to cold extrusion where the goal is to minimize starch gelatinization while shaping the pasta dough, hot extrusion can cause starch within the low protein flour to gelatinize. The gelatinized starch may help compensate for the lack of protein network structure caused by using a low protein flour.
