Enzymatic improvement of pasta processing
US6855362B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Sep 9, 2002 |
| Grant date | Feb 15, 2005 |
| Priority date | — |
| Expiry date | Sep 9, 2022 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Y302/01032
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities. The enzymatically treated pasta dough has significantly reduced viscosity as compared to a similar pasta dough which has not been enzymatically treated by the process of this invention. The reduced viscosity of the pasta dough allows significantly reduced head pressures and/or significantly higher throughputs in commercial pasta extrusion systems. Additionally, the pasta product obtained using the present enzymatically treated pasta dough is less prone to checking during drying, thereby allowing faster drying times, more even drying, and reduced energy consumption without sacrificing product quality in commercial operations. Additionally, the enzymatically treated pasta dough has sufficient workability that it can be used in a hand-held and hand-operated extrusion system which allows a consumer to prepare the actual pasta product in the home kitchen. A kit including such a hand-held and hand-operated e…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.