High protein pasta formulation

Details High protein pasta formulation High protein pasta formulation

A - Human Necessities

23

J

99/118, 99/51

A23J 3/00 (2006.01) A23J 3/08 (2006.01) A23L 1/16 (2006.01)

Patent

CA 1101725

C-4997 IMPROVED HIGH PROTEIN PASTA FORMULATION Abstract A high protein pasta which does not crack or craze upon drying or storage is prepared using a blend of from about 80% to about 95% flour, preferably semolina, and from about 20% to about 5% of a whey protein concentrate wherein at least 60% of the protein is denatured which concentrate contains from about 1% to about 10% by weight of a food grade emulsifier, the latter percentage being based on the weight of the whey protein concentrate and the emulsifier.

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