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    • 4. 发明申请
    • Process of manufacturing low protein flour pasta
    • 低蛋白面粉制作工艺
    • US20050196506A1
    • 2005-09-08
    • US10792190
    • 2004-03-03
    • Timothy HansenMahesh Padmanabhan
    • Timothy HansenMahesh Padmanabhan
    • A23L1/00A23L1/16
    • A23L7/109
    • The invention is directed to a method of producing a dried pasta from low protein flour and to the dried pasta produced from the low protein flour. Low protein flour and water are blended to produce a pasta dough with a moisture content of about 25 to about 45 percent. The low protein flour has a protein level less than about 10 percent and the pasta dough does not contain significant amounts of a texture enhancing agent. The pasta dough is extruded into a desired pasta shape. The desired pasta shape is dried at a temperature of at least 75° C. and a relative humidity of at least about 70 percent for a time sufficient to produce a dried pasta with a finished moisture content of about 8 to about 13 percent. The dried pasta is produced has a textural firmness, after cooking, of about 12 to about 21 kgf (kilograms shear force).
    • 本发明涉及从低蛋白粉和由低蛋白粉生产的干燥面食生产干面条的方法。 将低蛋白粉和水混合以产生含水量为约25至约45%的面食面团。 低蛋白质面粉的蛋白质含量低于约10%,面食面团中不含有显着量的纹理增强剂。 将面食面团挤出成所需的面食形状。 所需的面食形状在至少75℃的温度和至少约70%的相对湿度下干燥足够的时间,以便产生具有约8至约13%的最终含水量的干燥面食。 制成的干面条在烹调后具有约12至约21kgf(千克剪切力)的纹理坚固度。