Method for preparing color stabilized whole wheat pasta
OwnerDhyaneshwar Bhujanga Rao Chawaninventor
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Abstract
There is disclosed a method for preparing whole grain pasta products with improved (lighter) color or traditional pasta color by utilizing a reducing agent in the milling step or pasta manufacturing step from ‘dry’-milled whole durum wheat. Also provided is a whole grain pasta product with pale, amber yellow, or golden color. In addition, there is provided a method to control the texture of pasta without the use of eggs by including propylene glycol alginate (PGA), or one or more pharmaceutically acceptable salts thereof, instead.
Claims22
A process for preparing color stabilized whole grain pasta product, comprising:
- (a) milling a whole grain source,
- (b) adding to the milled grain source a reducing agent,
- (c) preparing a dough from the mixture, and
- (d) preparing a pasta product from the dough.
A process for preparing a whole grain pasta product having a positive b color rating on the Hunter Lab Color Scale, said process comprising of:
- (a) milling a whole grain source,
- (b) adding to the milled grain source a reducing agent,
- (c) preparing a dough from the mixture, and
- (d) preparing a pasta product from the dough, wherein said product has a positive b color rating on the Hunter Lab Color Scale.
A process for preparing a whole grain pasta product without eggs, said process comprising (a) dry milling, without tempering, a whole grain source in the presence of an amount of a reducing agent, (b) combining the milled whole grain source with propylene glycol alginate or one or more pharmaceutically acceptable salts thereof and sufficient liquid to produce a dough, and (c) preparing a pasta product from the dough, wherein the amount of reducing agent is sufficient to produce a color rating in the pasta product of b≧+15.5, as determined by the Hunter Lab Color Scale, and wherein the pasta product is free of or essentially free of eggs.
A process for controlling the texture of egg-free pasta, said process comprising (a) dry milling, without tempering, a whole grain source in the presence of an amount of a reducing agent, (b) combining the milled whole grain source with propylene glycol alginate or at least one pharmaceutically acceptable salt thereof and sufficient liquid to produce a dough which is free of or essentially free of eggs, and (c) preparing a pasta product from the dough, wherein the amount of propylene glycol alginate or pharmaceutically acceptable salt thereof is sufficient to stabilize the texture of the pasta product as determined by a texture analyzer or trained sensory panel hedonic rating of “good,” “very good,” or “excellent”.
A whole grain pasta product having a color rating of a positive b value on the Hunter Lab Color Scale.
A process for preparing a whole-grain pasta product having a color rating of b≧+15.5, as determined by the Hunter Lab Color Scale, said process comprising:
- (a) milling a whole grain source,
- (b) adding to the milled grain source a reducing agent,
- (c) preparing a dough from the mixture, and
- (d) preparing a pasta product from the dough.
A food additive concentrate for use in the preparation of a whole grain pasta product, said concentrate comprising:
- (a) at least one reducing agent selected from the group consisting of sodium metabisulfite, SO2, SO2,-generating precursors, cysteine hydrochloride, thioglycolic acid, glutathione, thiolactic acid, sulfurous acid, and thio-glycerol, and
- (b) optionally, propylene glycol alginate or at least one pharmaceutically acceptable salts thereof.
A whole grain pasta product packaged with “whole grain”, “high fiber” and/or “higher protein” indicia, wherein the pasta product has a color rating of b≧+15.5, as determined by the Hunter Lab Color Scale.
Dependencies are inferred from the claim text.