Production of legume pasta products by a high temperature extrusion process
US5989620A · kind A · utility
14Cited by
7References
35Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 19, 1997 |
| Grant date | Nov 23, 1999 |
| Priority date | — |
| Expiry date | Sep 19, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/109
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A high temperature extrusion process is provided for the production of legume pasta products. A dough mixture having a moisture content in the range of 15 to 40% is processed in a twin screw extruder or in a single screw extruder at a barrel temperature in the range of 70 to 135.degree. C. and extruded through a die to form legume pasta products. The resulting products have a superior texture and integrity compared to legume pasta products produced by the traditional method.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.