TH63125B - Methods for the production of fresh pasta - Google Patents

Abstract

DC60 (15/05/61) Fresh pasta that can provide cooked pasta with a smooth surface appearance and hard and flexible texture. Compared to dry pasta, which is boiled. Methods for producing fresh pasta The assembly includes extrusion, at a pressure of 80 kgf/cm2 to 200 kgf/cm2 to form noodles. In which the dough is obtained by kneading the dough, the constituent materials include wheat flour of the hexaploid wheat group and with a gluten index of 45 to 100. Fresh pasta can be supplied with cooked pasta. with the appearance of a smooth surface and a hard and flexible texture Compared to dry pasta, which is boiled. Methods for producing fresh pasta that includes Extrusion, at a pressure of 80 kgf/cm2 to 200 kgf/cm2 to form noodles. which dough is obtained by kneading dough reams, including Wheat flour of the wheat group, hexaploids and with a gluten index of 45 to 100.

Claims (9)

Disclaimer (all) which will not appear on the advertisement page: Edit 04/10/2016 1. Methods for the production of assembled fresh pasta include extrusion, at a pressure of 80 kgf / cm 2 to 200 kgf / cm 2 to produce noodle. The dough obtained by kneading the raw material dough That consists of Wheat flour of the hexaploid wheat group and with a gluten index from 76 to 86 2. Method according to claim 1, where dough is obtained by kneading 100 parts by mass of raw material flour and 15 to 35 parts by mass of water for rolling. 3. Method according to claim 1 or 2 where noodle extrusion is performed from -200 mm Hg to vacuum. 4. Any of the methods of claim 1 to 3, where the raw material starch includes 0.3 to 5 parts by mass of white wax compared to 100 parts by mass of wheat flour. 5. Methods for producing mixed cooked and frozen pastries include: production of fresh pastries by extrusion, at pressures from 80 kgf / cm2 to 200 kgf / cm2 to produce noodles. Which the dough that was obtained by kneading and rolling the dough Wheat flour of the group Hexaploid wheat and with a gluten index from 76 to 86; Cooking fresh pasta with heat; And the freezing of cooked pastries 6. Method according to claim 5, where dough is obtained by kneading 100 parts by mass of raw material and 15 to 35 parts by mass of water in rolling. 7. Method according to claim 4 or 5, where noodle extrusion is performed from -200 mm Hg to vacuum. 8. Any one of the methods of claim 5 to 7, where raw material starch includes from 0.3 to 5 parts by mass of white egg powder compared to 100 parts by mass of wheat flour. 9. Method according to any one of claims 5 to 8, where the pasta was cooked frozen with sauce ------------------- -------------------------------------------------- ------------------ 1. Methods for producing assembled fresh pasta include Extrusion, at a pressure of 80 kgf / cm 2 to 200 kgf / cm 2 to produce noodle. The dough obtained by kneading the raw material dough That consists of Wheat flour of the hexaploid group and with a gluten index of 45 to 100.