A - Human Necessities – 21 – D
Patent
A - Human Necessities
21
D
A21D 8/04 (2006.01) A21D 2/14 (2006.01) A23L 1/105 (2006.01) A23L 1/16 (2006.01)
Patent
CA 2367220
An enzymatically treated pasta dough having superior workability and machinability is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities. The enzymatically treated pasta dough has significantly reduced viscosity as compared to a similar pasta dough which has not been enzymatically treated by the process of this invention. The reduced viscosity of the pasta dough allows significantly reduced head pressures and/or significantly higher throughputs in commercial pasta extrusion systems.
Pâte enzymatique pour pâtes alimentaires, dotée de caractéristiques supérieures d'aptitude au façonnage et au traitement par des machines, préparée en traitant la pâte avec un enzyme ou plus, composé de pentosanase, dépourvu d'activités protéolytiques et des amylases. La pâte enzymatique pour pâtes alimentaires a une viscosité beaucoup moins élevée que celle d'autres pâtes pour pâtes alimentaires similaires qui n'ont pas été traitées aux enzymes par le procédé de la présente invention. La viscosité inférieure de la pâte à pâtes alimentaires permet, aux machines à pâtes à extrusion commerciales, de fonctionner à des pressions beaucoup plus basses ou à des débits beaucoup plus élevés.
Brown Peter Harris
Finley John Westcott
Kraft Foods Global Brands Llc
Kraft Foods Holdings Inc.
Mcfadden Fincham
LandOfFree
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