Gluten-free pasta comprising Brassicaceae seed protein
AssigneeSociete des Produits Nestle S.A.
InventorsKoraljka Rade-Kukic, Luis Roberto King, Hugo Gloria-Hernandez
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Abstract
The present invention generally relates to gluten-free food products. In particular, the present invention concerns gluten-free pasta comprising a starch-containing material and Brassicaceae seed protein. A further aspect of the invention is a process for manufacturing gluten-free pasta.
Claims14
A gluten-free pasta comprising a gluten-free starch-containing material, eggs, and between 10 and 20 wt. % canola protein on a dry basis of the gluten-free pasta, wherein the gluten-free pasta is free of any gum and free of any emulsifier, the gluten-free starch-containing material has a particle size D90 distribution between 10 and 300 μm, and the gluten-free starch-containing material is selected from the group consisting of corn starch, tapioca starch, potato starch, quinoa flour, amaranth flour, rice flour, and corn meal flour.
A process for manufacturing a gluten-free pasta, the process comprising:
- preparing a gluten-free dough comprising eggs, between 25 to 35 wt. % water and, on a dry basis of the dough, 10 to 20 wt. % canola protein and 40 to 80 wt. % starch;
- and
- shaping the gluten-free dough to form the gluten-free pasta,
- wherein the gluten-free pasta is free of any gum and free of any emulsifier,
- the gluten-free dough has a particle size D90 distribution between 10 and 300 μm, and the gluten-free starch-containing material is selected from the group consisting of corn starch, tapioca starch, potato starch, quinoa flour, amaranth flour, rice flour, and corn meal flour.
Dependencies are inferred from the claim text.