Al-Katib Murad,Bourassa Gaetan,Arslan Huseyin,Bartsch Eric,Knudson Les,Vitale Davide,Tulbek Mehmet
申请号：
US201816009657
公开号：
US2018360079(A1)
申请日:
2018.06.15
申请国别(地区):
美国
年份:
2018
代理人:
摘要：
A pulse-based pasta and a method of manufacturing the pulse based-pasta using a heat and moisture treatment process. The method may comprise hydrating and heating a limited-protein pulse fraction to produce a hydrated pulse dough; agglomerating the dough; drying the dough to a moisture content of less than about 10% moisture; rehydrating the dough and cooking the dough to produce a cooked pulse dough; extruding the cooked pulse dough to produce an extruded pasta; and drying the extruded pasta to produce a dried pasta with a moisture content between about 5% to 12.5% by weight. The pulse pasta may comprise a protein of about 11.8% by weight or in a range of 4% to 16%; carbohydrates of about 73% by weight or in a range of 73% to 90%; and a moisture of about 10% by weight or in a range of 5% to 12.5%.
