Patent ID: 6022575
Filing Date: 2000-02-08
Classification: A23L

Abstract:
A method for preventing starch retrogradation in cooked pasta products made from wheat flour comprising,mixing wheat flour, and water to form an alimentary paste;extruding the alimentary paste to form a pasta product;cooking the pasta product under conditions sufficient to form a cooked ready to eat pasta product; andcontacting the cooked, ready to eat pasta product with an edible hydrophillic agent,wherein said hydrophillic agent is selected from the group consisting of glycerol, sugar alcohol, starch hydrolysate, corn syrup, dextrose syrup, glycerol monostearate, sodium stearoyl lactylate, D-glucose 3-stearate, methyl alpha-D-glucoside 6-stearate, sucrose monostearate, sorbitan tetrastearate, stearoyl-2-lactylate, sodium stearoyl fumarate, polyoxyethylene stearate, stearyl monoglyceride citrate and propylene glycol alginate to prevent starch retrogradation in the cooked pasta product.