TH23035U - A flour mix recipe for gluten-free pasta products made from tapioca, and the pasta manufacturing process using this recipe. - Google Patents

Abstract

This invention relates to the development of a gluten-free pasta formula made from cassava. The main ingredients used are cassava-based, including cassava flour, physically modified cassava starch (heat-moisture modified cassava starch, semi-dry modified cassava starch with organic acids and heat), and pregelatinized cassava starch. Other components include egg protein and/or soy protein isolate, xanthan gum and/or locust bean gum, table salt, vegetable oil, and water in appropriate proportions to improve the texture and elasticity of the pasta. The developed formula utilizes all-cassava starch, reducing the use of imported potato starch and avoiding chemically modified starches. Specifically, cassava flour is the primary component, with physically modified cassava starch used to reinforce the structure and improve the texture of the gluten-free pasta. Pregelatinized cassava starch is used as a binder, allowing for immediate dough formation without pre-mixing, simplifying the mixing of all dry ingredients and reducing kneading time before extrusion. The plan is to mold this product, adding value to cassava and meeting the needs of consumers with gluten intolerances, as well as offering an alternative for health-conscious consumers.

Claims (10)

1. The flour blend formula for gluten-free tapioca pasta products consists of: a tapioca flour blend (selectable from tapioca flour, heat-moisturized tapioca flour, or semi-dry modified tapioca flour with organic acids and heat), and at least two types of pregelatinized tapioca flour; protein (selectable from egg white powder or soy protein isolate, one or a combination thereof), 15-30 parts per 100 parts by weight of flour; xanthan gum, 1-3 parts per 100 parts by weight of flour; and table salt, 1.2-1.5 parts per 100 parts by weight of flour. 2. A flour formulation for gluten-free tapioca-based pasta products under Patent 1, whereby such pasta formulation may be supplemented with 1-3 parts locust bean gum per 100 parts by weight of flour. 3. Flour mix formulas for gluten-free tapioca pasta products under Patent 1 or 2, which may include the addition of 2.5-3 parts vegetable oil per 100 parts by weight of flour and 60-70 parts water per 100 parts by weight of flour for making fresh pasta. 4. A flour blend formula for gluten-free pasta products from cassava, as per Patent 1, where the cassava flour blend has a ratio of cassava flour : heat-moisture modified cassava flour : pregelatinized cassava flour in the range of 75-85 : 5-15 : 10 by weight. 5. A flour blend formula for gluten-free pasta products from cassava, as per Patent 1, in which the cassava flour blend has a ratio of cassava flour : semi-dry modified cassava flour treated with organic acids and heat : pregelatinized cassava flour in the range of 75-85 : 5-15 : 10 by weight. 6. The process of producing gluten-free pasta from a mixed flour formula for gluten-free pasta products involves the following steps: a) Mix 100 grams of tapioca flour with 7.5-15 grams of egg white powder and/or 7.5-15 grams of soy protein isolate, 1-3 grams of xanthan gum and/or 1-3 grams of locust bean gum, and 1.2-1.5 grams of salt. Stir all ingredients together until well combined. b) Add 2.5-3 grams of vegetable oil and 60-70 milliliters of water to the mixture from step a). Knead the mixture until well combined. c) Extrude the mixture from step b) through a pasta extruder (die) to shape the pasta into strands or macaroni. 7. A process for producing gluten-free pasta from a cassava flour blend formula under Patent 6, where the said cassava flour blend is selectable from cassava flour, heat-moisture modified cassava flour, semi-dry modified cassava flour with organic acids and heat, pregelatinized cassava flour, or a combination of these. 8. A process for producing gluten-free pasta from a flour blend formula for gluten-free pasta products under Patent 6, where the flour blend formula contains the following: 75-85% by weight of the total flour mixture; 5-15% by weight of the total flour mixture of heat-moisture modified cassava flour; or 5-15% by weight of the total flour mixture of semi-dry modified cassava flour with organic acids and heat; and 10% by weight of the total flour mixture of pregelatinized cassava flour. 9. The process for manufacturing gluten-free pasta from a flour blend formula for gluten-free pasta products under claim 6, where such flange can be selected from one of the following: round flange, flat flange, or macaroni-shaped flange. 10. A process for producing gluten-free pasta from cassava, as per claim 6, which may be further enhanced by baking fresh pasta at 45-50°C until the pasta has a moisture content below 12% after the extrusion step.