Pasta products
AssigneeAmerican Maize-Products Company
InventorsSusan L. Furcsik, Carol A. Stankus, Robert B. Friedman
Life of this patent
Estimating the term…
Abstract
An improved pasta product is made by incorporating an aedu starch, a duh starch or a mixture thereof in an amount of about 5% to about 50% by weight of farinaceous material. The pasta has improved texture and works well in retort, frozen foods, microwave foods and food service applications. The use of aedu starch and duh starch to improve the texture is also applicable to tortillas.
Claims17
In a product selected from the group consisting of a pasta product or a tortilla which is prepared from a dough comprising a farinaceous material and water, the improvement comprising replacing a portion of said farinaceous material with an effective amount of a novel starch selected from the group consisting of aedu starch, duh starch and a mixture thereof, the amount being effective to improve the texture of the product.
A process for making a product selected from the group consisting of a pasta product or a tortilla, said process comprising the steps of:
- (a) forming a dough comprising a farinaceous material and water, said farinaceous material comprising a flour component, and an effective amount of a novel starch selected from the group consisting of aedu starch, duh starch and a mixture thereof, the amount being effective to improve the texture of the cooked pasta product;
- and
- (b) cooking said dough to produce the product.
Dependencies are inferred from the claim text.