http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2008268125-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1e214cf2ae42227c646a2c7f3c6a4362 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 |
| filingDate | 2008-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e7c421bda60af979a299c8f792909a74 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_522b177327df9380416024aa4212eb8e |
| publicationDate | 2008-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2008268125-A1 |
| titleOfInvention | Process Of Manufacturing Low Protein Flour Pasta |
| abstract | 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). |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2011014320-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015084551-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2016198743-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105939615-A |
| priorityDate | 2004-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.