Ricardo Villota,Guillermo Haro,Laura G. Hill,Trevor A. Sweeney
申请号：
US14282435
公开号：
US20140255546A1
申请日:
2014.05.20
申请国别(地区):
US
年份:
2014
代理人:
摘要：
The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.
