Process for preparing intermediate moisture pasta product
US6017573A · kind A · utility
8Cited by
8References
17Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Apr 30, 1997 |
| Grant date | Jan 25, 2000 |
| Priority date | — |
| Expiry date | Apr 30, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/111
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process of preparing an intermediate moisture pasta product having a moisture content of from 15 to 28% by preparing a dough containing an amount of a humectant to obtain a maximum water activity of 0.89 and an amount of alkali to increase the pH to about 11.5, sheeting or extruding the dough to give a fresh dough product, steaming the fresh dough product, and partially drying to a moisture content of from 15 to 28%.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.