Pasta products
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United States of America Patent
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Mar 14, 1995
Grant Date -
N/A
app pub date -
Apr 9, 1993
filing date -
Apr 9, 1993
priority date (Note) -
Expired
status (Latency Note)
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Abstract
An improved pasta product is made by incorporating an aedu starch, a duh starch or a mixture thereof in an amount of about 5% to about 50% by weight of farinaceous material. The pasta has improved texture and works well in retort, frozen foods, microwave foods and food service applications. The use of aedu starch and duh starch to improve the texture is also applicable to tortillas.
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Family
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