High-fiber, high-protein pasta and noodle products
OwnerClodualdo Maningat, Sukh Bassi +1inventors
InventorsClodualdo Maningat, Sukh Bassi, Kyungsoo Woo
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Abstract
The present invention generally pertains to new and useful pasta and noodle products with high-fiber and high-protein contents. The pasta and noodle products are made from non-traditional materials comprising a synthetic flour mixture. The synthetic flour mixture includes a resistant starch, having a total dietary fiber content between about 10% and about 70%, and a protein source.
Claims20
A high-fiber, high-protein pasta, said pasta comprising:
- a resistant starch having a total dietary fiber content between about 10% and about 70%;
- a protein source selected from the group consisting of gliadin, glutenin, a wheat protein isolate, a wheat protein concentrate, a devitalized wheat gluten, a fractionated wheat protein product, a deamidated wheat gluten product, a hydrolyzed wheat protein product, or a mixture thereof;
- and
- semolina.
A high-fiber, high-protein noodle, said noodle comprising:
- a resistant starch having a total dietary fiber content between about 10% and about 70%;
- a protein source selected from the group consisting of gliadin, glutenin, a wheat protein isolate, a wheat protein concentrate, a devitalized wheat gluten, a fractionated wheat protein product, a deamidated wheat gluten product, a hydrolyzed wheat protein product, or a mixture thereof;
- and
- wheat flour.
An improved method of producing pasta comprising substituting a synthetic flour mixture for a portion of semolina.
An improved method of producing noodles comprising substituting a synthetic flour mixture for a portion of wheat flour.
Dependencies are inferred from the claim text.