Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom
AssigneeStandard Foods Corporation
InventorShing-Jung Wang
Life of this patent
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Abstract
The subject invention, therefore, comprises pasta noodles that have wheat grain and non-wheat grain in sufficient quantities as will form a matrix to provide the appropriate texture to the pasta noodles.
Claims20
A dry flour composition to be mixed with water for forming a dough, the flour composition comprising:
- wheat flour, and a non-wheat cereal flour, said wheat flour providing from about 6-20% crude protein.
A dry flour composition having ingredients comprising:
- wheat flour, wheat gluten flour, and oat flour, wherein the wheat flour, wheat gluten flour and oat flour are combined to form said dry flour composition and the amount of crude protein in said wheat flour and the amount of crude protein in said wheat gluten flour combine for a total about 6-20% of said dry flour composition thereby providing a matrix structure in a resulting dough.
A dough prepared by adding water to a dry flour mixture comprising wheat flour, wheat gluten flour, and oat flour, wherein the wheat flour, wheat gluten flour and oat flour are combined to form said dry flour mixture and the amount of crude protein in said wheat flour and the amount of crude protein in said wheat gluten flour combine for a total of about 6-20% of said dry flour mixture thereby providing a matrix structure in the dough.
A method of preparing a dough, comprising the steps of combining wheat flour, wheat gluten flour and oat flour to form a dry flour mixture, adding water to said dry flour mixture, controlling the amount of crude protein in said wheat flour and the amount of crude protein in said wheat gluten flour to provide a total of about 6-20% of crude protein in said dry flour mixture, thereby providing a matrix structure in the dough.
Dependencies are inferred from the claim text.