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US 12,349,714 B2Granted
Flour-based shape-changing food and related methods
AssigneesCarnegie Mellon University, BARILLA G. & R. FRATELLI S.p.A.
InventorsLining Yao, Humphrey Yang, Youngwook Do, Catherine Mondoa, Guanyun Wang, Jianxun Cui, Wen Wang, Yi-Chin Lee, Ye Tao, Claudia Berti, Elena Berte, Elena Bergamini
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Abstract
Methods for creating semolina flour-based shape-changing food from a multi-layered dough with at least one grooved surface. The dough layers have difference compositions including natural, staple and edible ingredients. The dough is exposed to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes.
Claims12
A shape-changing pasta comprising:
- a flat piece of flour-based dough having a top surface and a bottom surface and comprised of at least two layers of flour-based doughs, wherein:
- the flat piece of flour-based dough is comprised of semolina flour;
- each layer of the flat piece of flour-based dough has a different composition and a predetermined thickness;
- the flat piece of flour-based dough, having the at least two layers, is cut to an initial shape and an initial size;
- and
- the top surface has at least one groove running perpendicular to a predetermined bending direction and the at least one groove has a predetermined groove
- depth and a predetermined groove spacing chosen that operate to cause the dough to bend in response to hydration or dehydration to achieve a predetermined final shape or a predetermined bending angle.
4 more elements
Dependencies are inferred from the claim text.