Process of preparing a gelled pasta product
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United States of America Patent
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Oct 1, 1985
Grant Date -
N/A
app pub date -
Aug 25, 1983
filing date -
Sep 23, 1982
priority date (Note) -
Expired
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Abstract
The invention relates to a process for the production of pasta based on starchy materials by gelatinization, extrusion and drying. A flour or semolina of a starchy material is mixed with soft water and an ionic gelling agent to obtain a dough containing from 35 to 55% of water, the dough is gelatinized by heating and kneading under pressure, is then cooled to a temperature below 100.degree. C., extruded in the form of pasta, and the pasta is brought into contact with water containing a cation which forms a gel with the ionic gelling agent, and is dried. The pasta produced may be based on rice or maize alone.
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