Diana Lee Kittleson,Christine S.t. Ng,Steven C. Robie
申请号：
US16480934
公开号：
US20190387774A1
申请日:
2017.01.27
申请国别(地区):
US
年份:
2019
代理人:
摘要：
A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The extruded pasta product can be incorporated into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort despite the absence of binding gluten molecules.
