Method of making sheet dough for long-life fresh pasta products
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United States of America Patent
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Nov 12, 1996
Grant Date -
N/A
app pub date -
Jul 17, 1990
filing date -
Feb 12, 1990
priority date (Note) -
Expired
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Abstract
A sheet of a fresh dough formed from a dough stock incorporating up to 4% salt is subjected to cross rolling. The fresh pasta product obtained from such sheet dough has extended shelf-life while retaining the original organoleptic properties unaltered.
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