Patent ID: 12256769

DETAILED DESCRIPTION

In general, this disclosure is directed to retortable gluten-free pasta products and techniques for producing retortable and retorted gluten-free pasta products. In some examples, the gluten-free pasta product is formed by admixing a gluten-free flour with water to form an extrudable pasta dough. The gluten-free flour may contain minimum amounts of native protein and/or ungelatinized starch suitable to form a resulting retort-stable gluten-free pasta product. In some examples, the gluten-free flour may have specific ratios of certain amino acids that form high melt temperature peptides, such as glutamic acid, cystine, and/or proline. In either case, the extrudable pasta dough formed from the gluten-free flour may be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch.

The mechanical mixing energy and/or thermal energy imparted to the extrudable pasta dough during extrusion may be effective to disaggregate intermixed particles of starch and protein, forming continuous matrices of starch interwoven with protein. During extrusion, the protein may be denatured and/or the ungelatinized starch may be gelatinized to form the matrix of protein and starch. In some examples, the mechanical mixing energy and/or thermal energy imparted to the extrudable pasta dough may form pasta pieces having external wall surfaces of gelatinized starch. In either case, the resulting extruded gluten-free pasta product may exhibit physical/structural stability when exposed to retort conditions. For this reason, the extruded gluten-free pasta product may be usefully incorporated into a retort container with other ingredients and then closed and exposed to retort conditions. The resulting retorted product may be shelf stable and have gluten-free pasta pieces having an appearance and firmness consistent with that provided by traditional retorted wheat pasta.

As used herein, the following terms have the following definitions:

“Gluten-Free” means a gluten content less than 5 weight percent.

“Bi-Continuous Matrix of Protein and Starch” means a network of protein and gelatinized starch where the gelatinized starch is at least 90% continuous and intertwined with a protein network having at least 20% dispersivity, and no more than 10 volume percent non-networked, agglomerated protein, with no single protein agglomerate having a length greater than 345 microns.

“Percent Dispersivity” means the percentage of stereology grid intercepts overlaying a 1360×1024 pixel image that intersect with protein staining on the image, where the stereology grid is 21×15, has intercepts 1.5 square microns in area, and adjacent intercepts are separated by 40 microns center-to-center.

“Substantially Closed Boundary” means having a cumulative porosity of less than 2% and no individual pores greater than 30 microns per 1040 micron length sample.

“Glutamic Acid in Wheat Flour” means 4.865 dry weight percent glutamic acid.

“Cystine in Wheat Flour” means 0.343 dry weight percent cystine.

“Proline in Wheat Flour” means 1.656 dry weight percent proline.

“Textual Firmness” means texture measured by a TA.XT Plus Texture Analyzer commercially available from Texture Technologies Corp. and Stable Micro Systems, Ltd operating in compression mode with a trigger distance of 135 mm, a test speed of 5 mm/second, and a contact force of 5 g.

FIG.1is a flow diagram illustrating an example process for forming a retortable gluten-free pasta product. The process includes admixing a gluten-free flour and water with optional additional ingredients to form an extrudable pasta dough (10) and extruding the pasta dough at a temperature and with an amount of mechanical energy effective to form an extruded pasta product that survives subsequent retorting (12). After forming the extruded pasta product, the extruded pasta product may be dried (14) and incorporated into a container suitable for retort (16). The container containing the extruded gluten-free pasta product can then be subject to a retort process to produce a retorted pasta product (18).

To make a gluten-free pasta dough that can be extruded to form a gluten-free extruded pasta product, flour is blended with water and other ingredients. Manipulating the type, quality, and quantity of gluten-free flour in the pasta dough along with subsequent extrusion characteristics may control the retort survivability characteristics of the resulting pasta product. To manufacture an extrudable pasta dough in the example technique ofFIG.1, a gluten-free flour is admixed with water to form the dough (10). The gluten-free flour may be substantially devoid of gluten as defined herein. Gluten is a protein complex that can be found in the Triticeae tribe of grains, which includes wheat, barley and rye. The gluten content in flour may provide organoleptic properties, such as texture and taste, to a pasta product formed of such a flour. The gluten-free flour lacks these gluten protein molecules and the resulting structural characteristics provided by the gluten molecules. As noted above, the term “Gluten-Free” means having a gluten content less than 5 weight percent. In some examples, a gluten-free product or ingredient has a gluten content less than 3 weight percent, such as less than 1 weight percent, or approximately 0 weight percent.

To overcome the lack of gluten molecules, the gluten-free flour may include certain amounts of non-gluten proteins and/or starch which, upon being extruded, form a structural framework that allow the resulting pasta product to survive retort. In some examples, the pasta dough is manufactured using a gluten-free flour that has at least 15 weight percent protein, such as at least 18 weight percent protein, at least 20 weight percent protein, or at least 25 weight percent protein. For example, the protein content of the gluten-free flour may range from 15 weight percent protein to 35 weight percent protein, such as from 18 weight percent protein to 25 weight percent protein. The protein content of the gluten-free flour may be measured on a dry weight basis before incorporating the flour to form the pasta dough. Further, the protein content of the flour may be based on the total weight of all proteins in the gluten-free flour, where the proteins are generally considered to include any complex organic macromolecule that is composed of one or more chains of amino acids.

In some examples, the protein in the gluten-free flour is a native, unprocessed protein. In general, native, unprocessed proteins may be considered as those proteins that have not been denatured. During denaturation, proteins may lose the quaternary structure, tertiary structure and secondary structure that is present in their native state. Accordingly, a denatured protein may have characteristics or properties that have been altered such as by heat, enzyme action, or chemicals that cause the protein to lose some of its biologic activity. By utilizing a native, unprocessed protein, the protein molecules in the gluten-free flour may solubilize and aggregate and/or react and bind during subsequent extrusion to form a networked protein matrix structure that may not otherwise form if using a denatured protein.

In addition to containing protein other than gluten, the gluten-free flour will typically include starch. In general, starch is a polymer formed of linked anhydro-a-D-glucose units. It may have either a mainly linear structure (amylose) or a branched structure (amylopectin). The molecular weight of the constituent polymers, particularly amylose, varies between different starch sources. In native, uncooked and ungelatinized form, the starch molecules amylose and amylopectin are located within starch granules that are insoluble in cold water. Flour, independent of the source and protein content, typically includes ungelatinized starch, such as uncooked, ungelatinized starch. The ungelatinized starch may have a semi-crystalline structure. By contrast, when the starch is cooked to provide cooked, pregelatinized starch, the starch granules can swell, burst, and lose their semi-crystalline structure.

The gluten-free flour used to make the pasta dough according to the technique ofFIG.1may have an amount of ungelatinized starch effective to form a pasta product that survives retort. The specific amount of ungelatinized starch may vary based on factors such as the amount of protein present in the gluten-free flour and the configuration and operating characteristics of the extrusion equipment used to extrude the pasta dough. In some examples, the amount of ungelatinized starch in the gluten-free flour may be greater than 50 weight percent, such as greater than 60 weight percent, or greater than 70 weight percent. For example, the amount of ungelatinized starch in the gluten-free flour may range from 60 weight percent to 80 weight percent. The amount of ungelatinized starch in the gluten-free flour may be measured on a dry weight basis before incorporating the flour into the pasta dough.

In some examples, the gluten-free flour used to form the pasta dough does not contain pre-gelatinized starch. In other examples, however, the pasta dough may be formed using a gluten-free flour containing pre-gelatinized starch. Due to the presence of partially gelatinized starch when using flour containing pre-gelatinized starch, the extrusion conditions used to process the dough may be adjusted to achieve a final degree of starch gelatinization effective to form a bi-continuous matrix of protein and starch.

As discussed in greater detail below, the protein and the ungelatinized starch in the gluten-free flour may react during extrusion to form a network that includes continuous and semi-continuous strands of protein interleaved with continuous and semi-continuous strands of starch. This resulting bi-continuous matrix structure may help impart characteristics of both retort survivability as well as textual firmness for the resulting retorted pasta product. Accordingly, in some examples, the gluten-free flour may be selected to provide controlled amounts of both protein (e.g., native, unprocessed protein) and starch (e.g., ungelatinized starch). In one example, the gluten-free flour has at least 18 weight percent protein and at least 50 weight percent ungelatinized starch, such as at least 25 weight percent protein and at least 70 weight percent ungelatinized starch. For example, a ratio of the weight of protein divided by the weight of starch present in the gluten-free flour may be at least 0.36, such as from 0.36 to 0.5.

In some examples, the gluten-free flour may be selected to have specific amounts of one or more amino acids. While not wishing to be bound by any particular theory, it is believed that selecting the gluten-free flour to contain suitable amounts of one or more amino acids that form high melt temperature peptides (e.g., melt temperatures above the temperature the pasta product is exposed to during retort) may help the resulting pasta product survive retort. The one or more amino acids may react to help form the continuous and semi-continuous strands of protein that help the resulting pasta product survive retort. If the pasta dough used to manufacture the extruded pasta product does not contain a suitable amount of the high temperature-stable amino acids, it is believed that the pasta product may, under certain conditions, not adequately survive retort. Selecting the gluten-free flour to be one that contains an appropriate amount of the one or more amino acids may help the gluten-free pasta product survive retort.

Amino acids that may enhance the retort survivability of the gluten-free product if present in a sufficient amount can include glutamic acid and/or cystine and/or proline. These amino acids may form high melt temperature peptides that provide structural support for the extruded gluten-free pasta product to help the product survive retort. Recognizing that traditional pasta formed of wheat survives retort, the amount of one or more specific amino acids present in the gluten-free pasta may be measured relative to the amount of that amino acid found in wheat flour. In some examples, the gluten-free flour is selected so a ratio of an amount of glutamic acid in the gluten-free flour to an amount of glutamic acid in wheat flour is greater than 0.75, such as at least 0.8. Additionally or alternatively, the gluten-free flour may be selected so a ratio of an amount of cystine in the gluten-free flour to an amount of cystine in wheat flour is greater than 0.85, such as at least 0.9. Further additionally or alternatively, the gluten-free flour may be selected so a ratio of an amount of proline in the gluten-free flour to an amount of proline in wheat flour is greater than 0.5, such as greater than 1.0. In each case, the ratio may be determined by dividing the mass of the amino acid in the gluten-free flour by the corresponding mass of the amino acid in wheat flour, as defined herein.

Example types of gluten-free flours and/or constitute components of the gluten-free flours that may be used include, but are not limited to, bean flours, pea flours, high protein oat flours, and legume flours. In some examples, the gluten-free flour is a flour manufactured from a grain legume. The Food and Agricultural Organization of the United Nations recognizes eleven primary pulses:1. Dry beans (Phaseolus) such as kidney bean, navy bean, pinto bean, haricot bean (Phaseolus vulgaris); lima bean, butter bean (Phaseolus lunatus); azuki bean (Vigna angularis); mung bean, golden gram, green gram (Vigna radiata); black gram, urad (Vigna mungo); scarlet runner bean (Phaseolus coccineus); ricebean (Vigna umbellata); moth bean (Vigna aconitifolia); and tepary bean (Phaseolus acutifolius),2. Dry broad beans (Vicia faba) such as horse bean (Vicia faba equina); broad bean (Vicia faba); and field bean (Vicia faba),3. Dry peas (Pisum) such as garden pea (Pisum sativum), protein pea (Pisum sativum),4. Chickpea, garbanzo, Bengal gram (Cicer arietinum),5. Dry cowpea, black-eyed pea, blackeye bean (Vigna unguiculata),6. Pigeon pea, Arhar/Toor, cajan pea, Congo bean, gandules (Cajanus cajan),7. Lentil (Lens culinaris),8. Bambara groundnut, earth pea (Vigna subterranea),9. Vetch, common vetch (Vicia sativa),10. Lupins (Lupinus), and11. Minor pulses such as lablab, hyacinth bean (Lablab purpureus); jack bean (Canavalia ensiformis); sword bean (Canavalia gladiata); winged bean (Psophocarpus tetragonolobus); Velvet bean, cowitch (Mucuna pruriens); and yam bean (Pachyrhizus erosus).

A flour formed from one or more of the foregoing legumes may be beneficially used as the gluten-free flour for forming the gluten-free pasta product. In one specific example, a gluten-free flour formed from yellow split peas is used to manufacture the gluten-free pasta. In another specific example, a gluten-free flour formed from chickpeas is used to manufacture the gluten-free pasta.

Depending on the desired characteristics of the pasta dough and resulting pasta product, the pasta dough can be formed using a single flour or a combination (e.g., mixture) of multiple flours. Where multiple flours are used to form the pasta dough, the combination of flours may have a combined properties falling within any of the ranges noted above as being suitable for a gluten-free flour according to the disclosure.

To form the extrudable pasta dough, the gluten-free flour or combination of gluten-free flours are blended together with water. The amount of water added to the flour can vary, e.g., depending on the type of flour used in the dough, the extrusion performance of the dough, and desired properties of the resultant product. Further, the water added to the flour can either be added by itself (e.g., as tap water, distilled water) or as part of a water-containing liquid (e.g., milk, broth).

The amount of water admixed with the gluten-free flour may be effective to partially or fully hydrate the protein and ungelatinized starch molecules in the gluten-free flour and also facilitate substantial or full dispersion of the ingredients in the dough, e.g., such that the dough is compositionally consistent. For example, the amount of water admixed with the gluten-free flour may be effective to partially or fully hydrate the protein and ungelatinized starch molecules in the gluten-free flour during subsequent mixing and/or heating during extrusion.

In some examples, the amount of water mixed with the gluten-free flour is effective to form a dough having a moisture content of at least 25 weight percent, such as at least 28 weight percent, or at least 30 weight percent. For example, the amount of water mixed with the gluten-free flour may be effective to form a dough having a moisture content ranging from 30 weight percent to 40 weight percent, such as from 32 weight percent to 38 weight percent. The moisture content of the dough may be based on the amount of liquid water mixed with the gluten-free flour prior to or during extrusion, e.g., such that any additional moisture added in the form of steam during extrusion may further increase the foregoing values. Further, the amount of moisture in the pasta dough may be measured based on the total weight of the pasta dough, including any optical additives, and may account for all sources of moisture in the dough (e.g., both added moisture and moisture present in the constituent components of the dough before combination).

In addition to incorporating flour and water, the pasta dough may contain additional optional ingredients. When additional ingredients are used, the ingredients may be added to the gluten-free pasta dough at any time during the production process, e.g., before extrusion of the pasta dough. Controlling the type, quality, and quantity of ingredients added to the pasta can control the taste, texture, and performance of the pasta, both during processing and during subsequent cooking and consumption. Example ingredients that may be added to the pasta dough include, but are not limited to, starches and protein sources. Starches from sources such as rice, corn, potato and the like may be added, e.g., in amounts from 0.25 weight percent to about 20 weight percent, such as less than 15 weight percent, based on the total weight of the gluten-free pasta dough. Protein sources that may be added to the gluten-free pasta dough may include milk protein, soy protein and eggs in any form including whole eggs, egg whites, powdered eggs, powdered egg whites and the like. When used, the protein source may be added in amounts from 0.25 weight percent to 20 weigh percent, such as less than 15 weight percent or from 0.5 weight percent to 10 weight percent, based on the total weight of the pasta dough.

A variety of natural and artificial flavors, herbs, spices, cheeses and the like also can be added to the pasta dough, if desired. In one application, salt is added to the pasta dough, for example up to 3 weight percent. The added salt may improve hydration by creating voids within the structure of the pasta after the salt dissolves during cooking. Highly soluble salts can dissolve during cooking, leaving fine trails or voids in the pasta structure that facilitates water penetration during cooking. In addition to or in lieu of salt, additional seasonings, spices, and/or flavorings such as meat or vegetable flavors may be added to the pasta dough, e.g., in amounts of from 0.1 weight percent to 3 weight percent by weight based on the total weight of the pasta dough.

Although the pasta dough can include a variety of added ingredients besides flour and water, the pasta dough may be substantially free or entirely free of some ingredients, such as ingredients that change the performance of the dough during processing and/or the final pasta product. The gluten-free pasta dough may be substantially or entirely free of added starch and/or added protein (e.g., egg) and/or free of any added texturizing ingredients with adhesion properties, such as xanthan or other hydrocolloids and/or gum additives. In some examples, the gluten-free pasta dough is formed of (e.g., consists of or consists essentially of) only two ingredients: water and gluten-free flour. In such examples, the gluten-free flour may or may not be a single ingredient flour, such as flour formed from a single type of legume. Products formed from a limited number of ingredients provide clean product labels that are increasingly desired by consumers.

After selecting a desired combination of ingredients for the gluten-free pasta dough, the ingredients can be combined together and processed to form the dough. In general, any suitable processes may be used to blend the ingredients together to form the dough. In some examples, the ingredients (or a subset thereof) are mixed together and then introduced into an extruder. For example, the ingredients may first be mixed together in a preconditioner device to provide initial hydration of the molecules in the gluten-free flour and to prepare the molecules for subsequent extrusion. A preconditioner device may be useful to provide additional mixing and/or heating to the dough ingredients, particularly when using a traditional single screw pasta extruder. Alternatively, the constituent ingredients may be separately introduced into an extruder, for example sequentially through a feed inlet or simultaneously through separate feed inlets. In either case, the ingredients may be admixed or blend together, e.g., to form a compositionally homogenous pasta dough.

After forming the gluten-free extrudable pasta dough, the technique ofFIG.1includes extruding the extrudable pasta dough to form an extruded pasta product.FIG.2is a functional block diagram illustrating example components of an extruder system50that may be used to process the constituent ingredients of the gluten-free pasta dough to form a gluten-free extruded pasta product. In the example ofFIG.2, extruder system50includes an extruder52and a material delivery apparatus54. During operation, material delivery apparatus54, which may comprise one or multiple delivery apparatuses, delivers gluten-free flour, water, and any optional ingredients to the extruder52. Extruder52may receive dry and liquid ingredients, mix the ingredients together to form a dough, and extrude the dough through a die into a three dimensional shape. As noted above, in other examples, all the constituent ingredients of the pasta dough can be mixed in a preconditioner (e.g., batch or continuous mixer) to form a dough that is then fed into extruder52. Other ingredient delivery configurations are possible.

Extruder52can have a variety of different mechanical configurations. In the example ofFIG.2, however, extruder52includes a motor58, a gear box60, an extruder barrel62, an extruder die64, and a cutter68. Extruder barrel62, which may be formed of multiple barrel sections, contains at least one screw (e.g., single screw extruder) which, in the illustrated example, is shown as two screws66(e.g., twin screw extruder). During use, motor58rotationally drives screws66to generate a forwardly directed motion in the direction of extruder die64. Screws66may mix, convey, and pressurize the constituent ingredients of the pasta dough as motor58rotates the screws and conveys the formed dough toward the die, which provide an opening area restriction responsible for the pressure build-up. Extruder die64receives the pressurized and mixed ingredients forming the gluten-free pasta dough and shapes the ingredients as the ingredients pass through a discharge aperture in the die, thereby forming an extruded gluten-free pasta product. Cutter68is located downstream from extruder die64and can cut the extrudate into discrete pieces of specific size (e.g., specific length).

In different examples, extruder52may be implemented as a single screw extruder or twin-screw extruder. When extruder52is implemented as a twin screw extruder that includes two screws66, the two screws can be positioned tangentially to one another, non-intermeshing, or intermeshing (e.g., overlapping). Further, the two screws can be operated so the screws co-rotate (i.e., so each screw rotates in the same direction) or counter-rotate (i.e., so each screw rotates in a direction opposite from the other screw).

To form an extruded pasta product that has a structure sufficient to withstand retort conditions, the amount of mechanical energy and/or thermal energy added to the extrudable pasta dough may be controlled during extrusion. For example, the amount of mechanical energy and thermal energy added to the extrudable pasta dough during extrusion may be controlled to produce an extruded pasta product defined by a bi-continuous matrix of starch and protein.

Thermal energy may be added to the extrudable pasta dough during extrusion by injecting steam into the dough during extrusion and/or hot extruding the dough (e.g., using an externally heated extruder barrel). In one example, thermal energy is added to the extrudable pasta dough by injecting steam into the dough downstream of preconditioner (if use) but upstream of any extruder mixing blocks (if used). For example, stream may be injected into the dough in the extruder at or adjacent the inlet of the extruder. The amount of steam added to the dough may be effective to partially or fully gelatinize the ungelatinized starch in the dough. In some examples, the amount of steam injected into the dough is greater than 5 weight percent of the total weight of dough fed into the extruder, such as at least 7 weight percent, or at least 10 weight percent. For example, the amount of steam injected into the dough may range from 5 weight percent to 15 weight percent of the total weight of dough fed into the extruder, such as from 10 weight percent to 14 weight percent.

In addition to or in lieu of injecting steam into the extruder, the extruder may be externally heated by externally heating extruder barrel62, e.g., by passing a heat transfer fluids such as steam or heated fluids through a jacket of the extruder barrel. Through steam, external heating, and/or frictional heating, the pasta dough may be heated to a temperature effective to form a bi-continuous matrix of starch and protein in the resulting pasta product. In some examples, the pasta dough is heated above the glass transition temperature of the non-gluten protein contained in the dough. This can help the protein form a matrix of continuous and/or semi-continuous strands, which may be intermingled with a matrix of gelatinized protein formed through extrusion.

While the specific temperature at which the pasta dough is extruded may vary, in some applications, the dough is heated to achieve a die exit temperature greater than 65 degrees Celsius, such as a die exit temperature greater than 70 degrees Celsius, or a temperature greater than 80 degrees Celsius. For example, the pasta dough may be extruded to provide a die exit temperature ranging from 65 degrees Celsius to 70 degrees Celsius.

In addition to imparting thermal energy into the extrudable pasta dough during extrusion, mechanical energy may also be imparted into the dough during extrusion. Mechanical energy can be imparted to the dough through the screw(s) of the extruder. The amount of mechanical energy added to the pasta dough during extrusion may be effective, in combination with the thermal energy added to the dough, to form a resulting pasta product that survives retort. In some examples, the amount of mechanical energy is effective to form a bi-continuous matrix of starch and protein in the resulting pasta product. For example, the mechanical energy imparted to the dough may achieve alignment of the protein molecules to form the protein matrix portion of the resulting pasta product. In some examples, the total amount of specific mechanical energy imparted to the dough during extrusion is greater than 15 Watt-hours/kilogram (Wh/kg), such as at least 18 Wh/kg, at least 20 Wh/kg, at least 30 Wh/kg, at least 40 Wh/kg, or at least 50 Wh/kg. Specific mechanical energy may be measured as the total amount of dissipated mechanical energy introduced into the material along the entire screw length and determined based on the net mechanical energy introduced into the product divided by the sum of all solid and liquid feed streams entering the extruder. For example, specific mechanical energy can be calculated as the motor power output (% screw speed*% torque*motor power) divided by throughput.

To impart a sufficient amount of mechanical energy into the pasta dough, extruder52may be configured with one or more mixing screws. In contrast to an extruder conveyance screw, which is intended to convey material through the extruder without imparting significant mixing, an extruder mixing screw may include one or more forward and/or reverse kneading blocks and/or one or more reverse elements and/or other element styles to impart dispersive and distributive mixing energy to the dough being processed.

Forward staggered kneading elements can provide good distributive and dispersive mixing with very low shear input but typically have limited conveying efficiency. Reverse staggered kneading elements may be useful for good dispersive mixing in high viscous systems and for good distributive mixing in low viscous systems. Reverse pitch elements can convey material in the opposite direction, which increases the degree-of-fill in the previous section. Backward conveying may cause extensive pressure build-up and create a high shear pinch point at the junction of an upstream forward conveying element and help develop high frictional heat that causes starch gelatinization. The optimal screw design for achieving a bi-continuous protein and starch matrix may be dictated by the composition of the gluten-free flour used, the dough moisture, and other desired pasta product attributes, such as texture and geometry.

In general, the extruded pasta dough can be formed into any suitable shape on extruder52. The pasta dough can be extruded into any short shape or long shape and may be of conventional or thin wall thickness. In general, thin wall thickness pastas provide faster cooking times for the end consumer than comparatively thicker wall pastas. Depending on the application, a thin wall thickness pasta may have a wall thickness from 0.018 inches to 0.028 inches whereas a thicker wall thickness pasta may have a wall thickness from 0.04 to 0.06 inches. A pasta according to the disclosure may survive retort yet have a wall thickness less than 0.06 in. Example pasta shapes that may be formed include bowtie, spaghetti, ziti, rigatoni, linguine, fettuccine, macaroni, lasagna, penne, tagliatella, and manicotti.

After extruding the pasta dough into an extruded pasta product (e.g., extruded pasta pieces), the technique ofFIG.1includes drying the extruded pasta product (14). Although the freshly extruded pasta can be used immediately in the retort process, it is not always possible to use the extruded pasta right away. Accordingly, the gluten-free pasta may be preserved by common pasta preservation methods, such as drying, prior to retort. Any suitable techniques can be used to dry the extruded pasta product. Example techniques include forced air, belt drying, and fluidized bed drying techniques. As yet another example, the pasta product may be dried by freezing the product, e.g., freeze drying. Alternatively, the gluten-free pasta product may be frozen as individually quick frozen pasta (IQF gluten-free pasta) without dehydration. In some examples, the extruded pasta product is dried at a temperature less than 150 degrees Celsius, such as a temperature less than 100 degrees Celsius, a temperature less than 75 degrees Celsius, or a temperature less than 50 degrees Celsius. Drying the extruded pasta slowly at a comparatively lower temperature may help avoid checking problems that can occur if the pasta is dried faster at a higher temperature. In some examples, the extruded pasta product produced is dried so that the final (dried) extruded pasta product contains less than 15 weight percent moisture (e.g., water), such as less than 12 weight percent moisture, or less than 10 weight percent moisture.

The extruded pasta product (e.g., dried) may itself be a finished food product that can be packaged and sold for subsequent cooking and consumption. Alternatively, the extruded pasta product (e.g., dried or undried) may be utilized as an ingredient in the production of a further food product that is processed for subsequent sale and consumption. For example, as discussed above, the extruded pasta product may be utilized as a pasta ingredient in a shelf-stable retort product.

The example technique ofFIG.1involves incorporating the extruded pasta product into a retort container, optionally with other ingredients, and closing the container to provide closed, retortable container (16). The extruded pasta product may or may not be cooked (e.g., in boiling water) prior to being introduced into the retortable container. The retortable container may be a bottle, a can, a jar, a bag, sealable tray, or other closable structure sufficient to withstand retort conditions. The retortable container can be manufactured from materials such a metal, glass, or plastic. For example, the retortable container may be a multi-layered laminated paper board container. As another example, the retortable container may be a rigid plastic tray, cup, jar, can, bowl, or other shaped container. The extruded pasta product may be incorporated into the retort container through an open end of the vessel, along with other optional ingredients, and the open end of the container subsequently closed to isolate the contents of the container from the ambient environment.

Other optional ingredients that may be included in the retort container with the extruded pasta product can vary depending on the type of retortable product being produced. In one example, the retortable pasta product is soup. One or more liquids or dissolvable extracts or concentrates may be added to the retort container with the extruded pasta product, such as a broth having a flavor of a meat, fish, herb, fruit or vegetables. Additional ingredients include protein sources (e.g., beef, pork, chicken, fish, fowl, tofu), vegetables (e.g., potatoes, carrots, beets, broccoli, corn), and seasoning (e.g., sugar, salt, pepper, garlic, sassafras, coriander, fennel, fenugreek, mustard, turmeric, cardamom, red pepper, cayenne pepper). Where the retorted pasta product is a soup, the liquid component(s) of the product may form at least 25 volume percent of the contents product, such as at least 50 volume percent, or at least 60 volume percent. As a result, the extruded pasta product may be partially or fully immersed or surrounded by the liquid in the container. A variety of retortable products other than soup, such as pasta dishes having a sauce, may be formed utilizing the extruded pasta product.

After incorporating the extruded pasta product in the retortable container with other desired ingredients and closing the container, the technique ofFIG.1includes retorting the container to form a retorted product (18). In a typical retort process, the retort container is transported through or placed in a high pressure vessel (e.g., water bath) and then heated for a predetermined period of time. For example, the retortable container may be heated for a period of at least 5 minutes, such as at least 10 minutes, at least 15 minutes, or at least 30 minutes. The retort container and contents therein may be heated at a temperature of at least 100 degrees Celsius for that period of time, such as at least 125 degrees Celsius, or at least 130 degrees Celsius. For example, the retort container and contents therein may be heated at a temperature ranging from 125 degrees Celsius to 135 degrees Celsius. In some applications, the retort container is heated under elevated pressure. In either case, as the exterior surface of the container is heated, the enclosed contents are heated and the internal pressure within the container increases. For example, the gluten-free pasta may be retorted in a rotary style retort, which may impart high shear forces to the contents of the retort container and have a tendency to cause disintegration of soft food matter if it does not have sufficient strength and/or textual rigidity. In rotary retort, the retort container may be rotated at a velocity of at least 18 cm/sec for at least 15 minutes, resulting in a total distance of rotation of at least 250 m.

An extruded pasta product formed in accordance with present disclosure my survive retort conditions without significantly degrading or significantly losing its textual firmness. For example, the weight of an extruded pasta product measured after retort may range from 3 to 5 times the weight of the extruded pasta product as measured after drying but before retort (e.g., before being incorporated into the retort container). The additional weight following retort may be attributable to water absorbed by the pasta during retort. If the weight of the pasta following retort (and draining of surrounding liquid) is less than 3 times the weight of the dried pasta before retort, it may indicate that the pasta has disintegrated and/or lost textual firmness during retort. Thus, the change in weight of the extruded pasta product after retort as compared to before retort can be indicative of the structural integrity of the product and ability to withstand retort conditions.

The extruded pasta product may exhibit a textual firmness after retort of at least 5000 grams, such as at least 6000 grams, or at least 7000 grams. For example, the extruded pasta product may exhibit a textual firmness after retort ranging from 5000 grams to 10000 grams. Textual firmness can be measured as defined herein, with the textural firmness of a typical wheat pasta being at least 5000 grams. Thus, in these examples, a ratio of the textural firmness of an extruded pasta product according to the disclosure divided by the textural firmness of wheat pasta may be greater than 1.0, such as greater than 1.2, or greater than 1.5.

The extruded pasta product may exhibit bi-continuous matrix of protein and starch, which is believed to contribute to the ability of the pasta product to survive retort. As noted above, the term bi-continuous matrix of protein and starch means a network of protein and gelatinized starch where the gelatinized starch is at least 90% continuous and intertwined with a protein network having at least 20% dispersivity, and no more than 10 volume percent non-networked, agglomerated protein, with no single protein agglomerate having a length greater than 345 microns. In some examples, the pasta product having the bi-continuous matrix of protein and starch has gelatinized starch that is at least 95% continuous and/or a protein network having at least 30% dispersivity.

The following example may provide additional details about retortable pasta products and processing techniques in accordance with this disclosure.

Example 1—Impact of Starting Ingredients

To measure the impact of different gluten-free flour compositions on retort survivability, amino acid profiles were created for multiple different flour compositions. The flour compositions were processed into retorted pasta products using the techniques and processing conditions described herein and evaluated for quality characteristics both before and after retort.

Table 1A shows the concentrations of different amino acids for different flour compositions studied in the example along with amino acid ratios relative to a reference wheat flour. Table 1B provides data comparing the sensory quality of cooked pastas made with different starting ingredients.FIG.3is a scatter plot of glutamic acid, proline, and cystine ratios relative to corresponding amino acid levels in wheat flour.

TABLE 1AAmino Acid DataReferenceOatWheatChickSplitFava(13%FlourSemolinapeaPeaLentilBeanProtein)Rice% TOTAL Amino Acids (Dry Basis)13.7314.5721.0626.4426.5727.4011.466.75% Individual AminoAcid (Dry Basis)Tryptophan0.170.190.210.310.250.280.180.08Threonine0.370.380.810.981.011.040.390.24Isolucine0.500.560.941.141.221.180.450.28Leucine0.950.991.551.982.052.210.880.55Lysine0.340.281.462.001.971.880.480.23Methionine0.210.230.290.280.240.240.230.16Cystine0.340.410.290.420.370.380.420.12Phenylalanine0.680.711.171.281.391.240.630.36Tyrosine0.230.380.540.800.760.930.480.36Valine0.570.620.911.311.401.300.630.40Arginine0.490.532.062.472.182.710.850.59Histidine0.290.290.600.670.800.750.270.17Alanine0.410.430.941.221.181.200.510.38Aspartic acid0.550.592.573.263.133.280.950.62Glutamic acid4.865.243.824.734.384.992.511.24Glycine0.490.460.911.231.151.230.510.30Proline1.661.600.901.141.771.240.580.32Serine0.630.691.101.221.301.340.520.35HydroxyprolineAA Ratio to ReferenceWheat FlourTryptophan1.001.101.241.841.501.651.040.49Threonine1.001.052.212.692.772.851.060.65Isolucine1.001.131.892.302.462.390.910.56Leucine1.001.051.642.102.172.330.930.59Lysine1.000.824.305.885.805.531.420.69Methionine1.001.101.381.371.161.161.100.79Cystine1.001.200.851.231.081.091.230.35Phenylalanine1.001.031.711.862.041.810.920.53Tyrosine1.001.642.333.463.264.002.081.54Valine1.001.081.592.282.452.271.090.69Arginine1.001.104.225.064.485.551.751.20Histidine1.001.022.072.332.752.580.940.58Alanine1.001.042.292.982.892.941.240.92Aspartic acid1.001.094.715.995.746.011.741.14Glutamic acid1.001.080.780.970.901.020.520.26Glycine1.000.931.852.502.342.501.040.62Proline1.000.970.540.691.070.750.350.19Serine1.001.091.751.942.082.140.830.56Hydroxyproline

TABLE 1BPasta Quality EvaluationMeets criteriaof having: (1)glutamic acid/glutamic acidAchieved ain wheatDoughflour > 0.75;Structure(2) cystine/having a Bi-cystine inContinuousPastawheatProcessedMatrix ofQualityPastaflour > 0.85;withProtein andStovetopQualityand (3)techniquesStarchPrepRetort Prep%proline/prolineaccordingbased on(Qualitative(QualitativeStartingProteinin wheatto presentMicroscopyPastaSensorySensoryIngredient(s)Reportedflour > 0.5?disclosure?Analysis?FormatEvaluation)Evaluation)Chickpea18YesYesYesVariousExcellentSurvived:ShapesIntact shape,TestedexcellentfirmnessGreen Lentil19YesYesYesRotiniExcellentSurvived:Intact shape,excellentfirmnessSplit Pea18YesYesYesRotiniExcellentSurvived:Intact shape,excellentfirmnessFava Bean27YesYesYesRotiniExcellentSurvived:Intact shape,excellentfirmnessOat—13%13NoYesNoFlatExcellentSurvived butProtein(insufficientNoodlesoftpreferred(insufficientamino acids)preferredamino acids)Comparative Examples of Commercially Available ProductsRice (Gluten6NoNoNoFlatExcellentSurvived butFree)NoodlesoftRonzoni7.14NoNoNoPenneExcellentDissolvedGluten Free(white rice,brown rice,corn,quinoa,mono and diglycerides)Banza25YesNoNoRotiniAcceptableDissolvedChickpea25YesNoNoElbowsAcceptableDissolved(Chickpea,25YesNoNoShellsAcceptableDissolvedtapicoastarch, peaMostlyprotein,25YesNoNoPenneAcceptabledissolved,xanthanvery softgum)Uddo'sKitchen Red25YesNoNoPenneAcceptableDissolvedLentil

As shown in Table 1B, gluten-free pasta made with all ingredients achieved acceptable to excellent quality when prepared on the stovetop by boiling the pasta in water for 5 to 12 minutes. However, when the gluten-free pastas were subjected to retort processing to reach commercial sterility, the only pastas that survived (e.g., had a significant quantity remaining as pasta post-retort) and had sufficient textual quality (e.g., comparable to conventional wheat pasta post-retort) were the samples that had been made with starting materials that met the amino acid profile criteria shown inFIG.3and that were produced using the techniques described herein, resulting in a bi-continuous matrix of protein and starch.

The example pasta produced using oat flour with 13 weight percent protein did not meet the proposed amino acid profile criteria due to insufficient overall protein content. It appears that lack of the required protein/amino acids made it difficult to create a bi-continuous matrix of protein and starch. Without the bi-continuous matrix of protein and starch, the pasta appeared to survive retort but did not have sufficient textual firmness to be comparable to conventional wheat pasta.

Table 2 gives a summary of some example conditions used to produce pasta made with chickpea, green lentil, split pea, fava bean, and oat with 13% protein. A range of extrusion conditions were tested and all produced similar quality results to those summarized in Table 1.

TABLE 2SteamDoughStartingScrew(as % of totalTemperaturePastaIngredientScrew DesignRPMSME (kJ/kg)feed)(F.)Shape/DieChickpeaMixing Screw35040.814175PenneConfiguration(½″length)LentilMixing Screw19040.814178PenneConfiguration(½″length)Split PeaMixing Screw19541.514179PenneConfiguration(½″length)Fava BeanMixing Screw18041.614178PenneConfiguration(½″length)Oat—13%Mixing Screw45046.712.8192FlatProteinConfiguration

Example 2—Impact of Extrusion Conditions

To measure the impact of different extrusion conditions on retort survivability for the resulting pasta product, a pasta dough was formed from gluten-free chickpea flour. The chickpea flour was mixed with an amount of water and processed under the conditions specified in Table 3 below. The pasta dough was extruded using a 42 mm diameter co-rotating twin-screw extruder manufactured by Buhler Inc. Samples 1 through 7 (Table 3) were produced using an extrusion screw configuration selected to provide high kneading and distributive action to create a bi-continuous dough structure. For comparative purposes, additional samples were created using an extrusion screw configuration configured to provide conveying action while imparting minimum kneading and distributive action (samples 8 to 13 in Table 4). For both sets of samples reported in Tables 3 and 4, the extruded pasta was dried after extrusion and evaluated for retort survivability as follows.

58 g of dry pasta (pasta dried to approximately 10% moisture) produced under each set of processing conditions specified in Table 3 was divided evenly between two retort containers (307×407 Can Size with EZO Lid) so each container had 29 g of dry pasta. Each can was filled with water, leaving 8/16″ empty headspace from the top of the can. The cans were sealed and retorted in a rotary style retort at a reel speed of 9.7 RPM to a minimum retort temperature of 256 F and a minimum process time of 16 minutes. The cans were subsequently cooled for at least 10 min.

After cooling, the contents of both cans were combined and the pasta separated from the water using a #20 sieve. The strained pieces of pasta were visually inspected for broken pasta pieces. In addition, the stained pasta was weighed to determine the post-retort survival weight of the pasta, in grams.

Pasta samples were deemed to survive retort if the strained pasta had a post-retort weight of 180 grams or more and had less than 10 volume % broken pasta pieces. For comparison purposes, a typical wheat pasta processed under similar conditions may have a post-retort weight of 240 to 250 grams. A gluten-free pasta having a post-retort weight of 180 grams (or at least approximately 70% of the weight of a corresponding wheat pasta) can be considered to have sufficient survivability to mimic wheat flour.

TABLE 3Mixing Screw ConfigurationWeightSpecificSpecificWater inPercentMechanicalSteamDoughSteamEnergyEnergyIntroducedInjectedAddedAddedIntointo theScrewSteamScrewDuringDuringDie ExitRetortSampleExtruderExtruderSpeedRatePowerExtrusionExtrusionTemperatureSurvivabilityNumber%%RPMg/min%Wh/kgWh/kgF.(gram)115.4914.082501001.393382.25167Yes, 208215.4914.081501001.0524.284.1171Yes, 223315.4914.081001000.7918.8884.4163Yes, 263422.547.04250501.432.640.8141No, 51522.547.04150500.9822.441146No, 39622.547.04100500.7417.442.1148No, 20715.4914.082501001.653886175Yes, 219

TABLE 4Conveying Screw ConfigurationWeightSpecificSpecificWater inPercentMechanicalSteamDoughSteamEnergyEnergyIntroducedInjectedAddedAddedIntointo theScrewSteamScrewDuringDuringDie ExitRetortSampleExtruderExtruderSpeedRatePowerExtrusionExtrusionTemperatureSurvivabilityNumber%%RPMg/min%Wh/kgWh/kgF.(gram)815.4914.082501001.3433.4283.02162Yes, 251915.4914.081501000.8718.581.63160Yes, 2701015.4914.081001000.5313.6483.94155No, 01122.547.04250501.2830.5642.42141No, 01222.547.04150500.9422.9640.08143No, 01322.547.04100500.6817.6641.61144No, 0

As seen from the data in Table 3 above, samples 1, 2, 3 and 7 made by a mixing screw configuration and high steam usage to take dough temperature to starch gelatinization temperature (at least 155 F dough temperature at die exit) had a high retort survivability reaching over 200 g of pasta post-retort. Samples 4, 5, 6 were made with a mixing screw configuration but due to a low steam usage, dough temperature at the die exit was below 155 F. High mixing extrusion without sufficient steam to gelatinize starch did not produce pasta that survived retort in the examples studied.

By contrast, samples 8 to 13 in Table 4 were made with a low mixing screw design with conveying elements only. In these examples where a low mixing screw design was used (conveying screw), only samples made at high and medium screw RPM (samples 8 and 9) and high steam level produced pasta that survive retort. Sample 10, made at a low screw RPM did not survive retort. Samples made by the conveying screw at low steam usage did not survive retort.

Example 3: Dough Characteristics after Extrusion

To measure the characteristics of gluten-free dough after extrusion, the dough was analyzed using a TA XT plus texture analyzer. The gluten-free dough was prepared as described in Example 2 (Tables 3 and 4). After extrusion, the extruded pasta product was preserved by storing the extruded wet dough at a temperature of 4 degree Celsius. After storing the dough at refrigerated conditions, the dough samples were brought to room temperature prior to measurement. The dough samples were subsequently mounted in a tension rig that held them in place with a screw clamps on each end. The rig was calibrated to a 5 mm gap. Each sample was clamped in place and pulled a distance of 15 mm at 2 mm/sec. Data for any samples that obviously fractured due to the clamping of the sample were eliminated and immediately retested.

FIG.4is a plot showing how example dough tension measurements vary according to the amount of specific mechanical energy introduced into the dough during extrusion. In this figure, samples made by higher specific mechanical energy produced dough with stronger dough tension (Sample 1 vs. Samples 2 and 3; Sample 8 versus Samples 9 and 10). In addition, samples produced using a mixing screw as compared to a conveying screw exhibited stronger dough tension for the same specific mechanical energy input. Dough tension from samples made with comparatively lower steam levels (4, 5, 6, 11, 12 and 13) were all below 150 gram*second and have been omitted fromFIG.4for clarity. The data showed that when insufficient steam was used to gelatinize starch, a bi-continuous matrix of protein and starch was not formed, resulting in weak dough tension. Example 5 below provides additional details on the internal structure of the dough.

Example 4: Pasta Characteristics after Retort

FIG.5is a plot showing example textual firmness values for example retorted pasta products produced in accordance with the present disclosure compared to alternative retorted pasta products not produced in accordance with the disclosure. Firmness was quantitatively measured using a TA.XT Plus Texture Analyzer with a TA-93WST wire Mesh Extrusion Fixture and Plunger.

To evaluate textual firmness, dry pasta samples prepared in Example 2 were retorted. Samples that survive retort (1, 2, 3, 7, 8 and 9) were strained and weighed. For comparative purposes, two wheat pasta samples (control curly shape and penne shape) and a commercially available chickpea gluten-free pasta manufactured by Banza were also retorted and analyzed for textual firmness.

To measure textual firmness, a 50 Kg load cell was attached to the TA.XT Plus Texture Analyzer and calibrated to 2000 g. The TA.XT Plus Texture Analyzer was further fitted with a TA-93WST wire Mesh Extrusion Fixture and Plunger. The plunger height was calibrated for a 135 mm test distance.

Once calibrated, 50 grams of pasta cooked via retort were loaded into the test cylinder. Texture of the sample was then measured in compression mode with a trigger distance of 135 mm, a test speed of 5 mm/second, and a contact force of 5 g. The total duration of a single test was 29 seconds. The resulting data is expressed as a curve of kg force over-time in seconds. Post-retort firmness was taken as the averaged force in kg from 25 sec to 27 seconds, when the probe cuts the food and the force is at a plateau.

As illustrated inFIG.5, not only did Samples 1, 2, 3 and 7 survive retort (as shown by the post-retort weight in Example 2), but they also exhibited texture firmness as high as, and in most cases, higher than wheat pasta control of roughly 5000 g. While samples 8 and 9 although survived retort (as shown in Example 2 by the post-retort weight), the samples did not meet a texture firmness of 5000 g consistent with the wheat control pasta samples. Samples 8 and 9 were made with a conveying screw configuration which was not sufficient to impart dispersivity to the dough to produce a fully bi-continuous dough matrix structure.

Example 5: Structural Characteristics of Pasta Products Before and after Retort

To evaluate the structural characteristics of different extruded pasta products that did and did not survive retort conditions, light microscopy images of different pasta products were taken with 10× and 20× objectives. The microscopy was performed on both dried pasta samples that were rehydrated (but had not undergone retort) as well as retorted pasta samples. The samples were prepared and analyzed as follows:

Hydration of Dry Pasta Samples

To prepare dry pasta samples for image analysis, five representative pasta samples for each experiment were placed in a small cup and covered with deionized water. Each sample was soaked until the interior of the pasta was hydrated. The hydration time depended on the hydration properties of the pasta, which varied based on the formulation and/or processing of each specific sample.

Preparation of Hydrated Dry Pasta and Retorted Pasta

To prepare hydrated dry pasta samples as well as retorted pasta samples for image analysis, the pasta samples were placed on a metal plate and rapidly frozen with rapid flash spray. The pasta samples were then cut in half parallel to the direction of extrusion. Three half pasta samples were sandwiched together with Tissue Tek OCT Compound (4583) then fixed to a metal stub with the Tissue Tek. The sample stubs were mounted in a Leica CM1950 cryostatic microtome and cut into 18 micron sections (½ in long, 3 pasta samples wide). The sections were picked up on glass slides (VWR Superfrost Plus 48311-703). Multiple sections from each sample were retained for microscopic examination.

Starch Gelatinization

To evaluate the degree of starch gelatinization, sections of pasta samples prepared as outlined above were mounted in mineral oil and observed with slightly crossed polars to observe the birefringence of the non-gelatinized starch. The slides were imaged with an Olympus AX 70 light microscope equipped with an Olympus DP70 digital camera using a 20× objective.

FIGS.6A-6Dare images (20× objective) showing the degree of starch gelatinization for Samples 2, 6, 9, and 12 prepared according to the conditions described in Tables 3 and 4 of Example 2. In particular,FIG.6Aillustrates the degree of starch gelatinization for Sample 9;FIG.6Billustrates the degree of starch gelatinization for Sample 2;FIG.6Cillustrates the degree of starch gelatinization for Sample 12; andFIG.6Dillustrates the degree of starch gelatinization for Sample 6.

Birefringence of the non-gelatinized starch appears as white spots in the images. Sample 2 illustrated inFIG.6Bwas made by a mixing screw at high steam level. The sample survived retort (example 2) and had high firmness post retort (example 4). The sample also showed the lowest (almost no) non-gelatinized starch. By contrast, sample 9 illustrated inFIG.6Awas made using a conveying screw (not mixing screw) at a high steam level steam. The sample had a medium amount of non-gelatinized starch. Although the sample survived retort (example 2), the textual firmness of the sample was low, below 5000 g (example 4).

Samples 6 inFIG.6Dand sample 12 inFIG.6Cwere both made with a low steam level. The samples had high levels of non-gelatinized starch, as shown by the large amount of white spots in the images.

Gelatinized Starch Distribution

To evaluate the distribution of starch in different pasta samples, sections of samples 2, 3, 8, and 12 prepared according to the conditions described in Tables 3 and 4 of Example 2 were hydrated and prepared for image analysis as outlined above. The samples were stained with a 0.1N aqueous iodine solution (Alfa Aesar 35634), which was diluted 1:10 with deionized water. The starch distribution was observed using the Olympus AX 70 light microscope equipped with an Olympus DP70 digital camera and a 20× objective.

The purple color imparted by the iodine staining was thresholded to detect gelatinized starch. The area of the gelatinized starch was measured, with the number of objects detected relating to the continuous nature of the structure. Pixels exceeding the threshold value that were connected were designated as being a single object.

The degree of starch continuity was defined as the area of the largest object as a percentage of the total area of gelatinized starch identified using the protocol described here. As an example, if there was only one connected gelatinized object identified, the degree of starch continuity was 100%. If there were two objects with sizes of 80 units and 20 units, the degree of starch continuity was 80%, calculated by dividing the size of the largest object by the total object area (80/(80+20)*100=80%). The degree of starch continuity for the samples is tabulated in Table 5 below.

TABLE 5Area ofNumber of%TotalconnectedArea ofContinuity = AreaGelatinizedgelatinizedLargestof Largest Object ×StarchstarchObject100/Area of TotalSample(micron{circumflex over ( )}2)object(micron{circumflex over ( )}2)Gelatinized StarchSample 25506591550659100Sample 34421451442145100Sample 814502421494006.48Sample 120000

FIG.7A-7F(20× objective) are images showing the distribution of starch and protein in the matrix forming the pasta for Samples 2, 3, 8, and 12. In particular,FIG.7Aillustrates the starch and protein distribution for Sample 2;FIG.7Billustrates the starch and protein distribution for Sample 8;FIG.7Cillustrates the starch and protein distribution for Sample 12; andFIG.7Dillustrates the starch and protein distribution for Sample 3. The starch is illustrated in purple (for amylose starch molecules) or brownish color (for waxy or amylopectin starch molecules). The protein is illustrated in red. Non-gelatinized starch was only revealed with polarized light showing starch birefringence in the experimental apparatus.

For samples 8 and 12, due to the presence of non-gelatinized starch, polarized light for detection of birefringence of non-gelatinized starch was introduced to the images to ensure that only gelatinized starch was selected during the thresholding.FIG.7Eis an image of the starch and protein distribution for Sample 8 (FIG.7B) overlaid with starch birefringence to show the non-gelatinized starch.FIG.7Fis an image of the starch and protein distribution for Sample 12 (FIG.7C) overlaid with starch birefringence to show the non-gelatinized starch.

Samples 2 and 3 were created with a mixing screw and with a high level of steam. These conditions appeared to enable the production of dough matrices with a comparatively high level of continuous gelatinized starch. By contrast, samples 8 and 12 did not exhibit the same level of starch gelatinization. Samples 8 and 12 per formed using a conveying screw, not a mixing screw. Sample 8 exhibited a significantly reduced level of continuously gelatinized starch compared to samples 2 and 3. Although some pasta noodles from sample 8 retained structure after retort, the firmness of the samples was less than the 5000 g textual firmness that is comparable to wheat pasta.

For sample 12, which formed using the mixing screw and a low steam level, no gelatinized starch was observed. The iodine staining revealed only damaged starch, not gelatinized starch. Accordingly, the level of continuously gelatinized starch was zero.

Protein Distribution

To evaluate the distribution of protein in different pasta samples, sections of samples prepared according to the conditions described in Tables 3 and 4 of Example 2 were analyzed. Samples of rehydrated dry pasta as well as pasta having undergone retort were analyzed as shown in Table 6, along with a commercially available Banza product not produced according to the techniques of the disclosure.

Prepared cryo-sections from each sample were stained with 0.01% Ponceau2R (C.I. 16150) for 1 minute. The slides were then cleared with deionized water. The protein distribution was observed with an Olympus AX 70 Light microscope using a 20× objective. Representative fields were imaged with an Olympus DP70 digital camera.

To detect protein in the samples, the red color imparted by the Ponceau 2R stain was thresholded. A 21×15 stereology grid at spacing of 40 microns between grid points was overlaid on the images. The width of the crosshairs was 1.23 microns, resulting in a crosshair intersection of 1.5 square microns overlaying the images. The stereology grid was overlaid on images taken at 20× magnification, providing 0.64 microns per pixel, to detect how the grid points intercepted with the protein.FIG.8(20× objective) illustrates the stereology grid overlaying an example pasta sample, specifically Sample 1 from Example 2 discussed above.

Protein dispersivity was measured by comparing the number of points—specifically the location where orthogonal crosshairs intersected in the example ofFIG.8—overlaying stained protein with the total number of crosshair points overlaid on the image under analysis. Thus, % dispersivity was measured by dividing the number of positive or intersecting intercepts by the/#total intercepts possible. Table 6 below shows the results of the analysis.

TABLE 6# of PositiveIntercepts(out of 315total% ProteinSurvivabilityFirmnessSampleintercepts)Dispersivity> 180 g?> 5000 g?Retorted Pasta AnalysisSample 116953.65YesYesSample 212238.73YesYesSample 37824.76YesYesSample 3 (repeat)9730.79YesYesSample 511436.19NoNoSample 411335.87NoNoSample 4 (repeat)10934.60NoNoSample 85216.51YesNoSample 8 (repeat)6821.59YesNoSample 8 (repeat)7122.54YesNoSample 8 (repeat)8627.30YesNoSample 94313.65YesNoSample 9 (repeat)4714.92YesNoSample 9 (repeat)7624.13YesNoSample 9 (repeat)5918.73YesNoBanza185.71NoNoBanza (repeat)196.03NoNoBanza (repeat)3410.79NoNoBanza (repeat)165.08NoNoDry Pasta AnalysisSample 711833.52YesYesSample 1111.535.40YesYesSample 29530.16YesYesSample 37925.08YesYesSample 614144.76NoNoSample 510232.38NoNoSample 4137.543.65NoNoSample 87925.08YesNoSample 992.529.37YesNoSample 1074.523.65NoNoSample 1176.524.29NoNoSample 1266.521.11NoNoRonzoni3511.22NoNoBanza185.71NoNoBanza (repeat)196.03NoNoBanza (repeat)3410.79NoNoBanza (repeat)165.08NoNo

The data show that pasta that survived retort and had high post-retort firmness generally had a protein dispersivity of at least 20%, such at least 24%, at least 25%, or at least 30%. Samples that exhibited high protein dispersivity but also had a high level of non-gelatinized starch in the matrix (such as samples 4, 5, 6, 11, 12 and 13) did not survive retort and/or did not produce pasta with a textual firmness over 5000 g. Thus, the combination of a comparatively high level of protein dispersivity along with a comparatively low level of non-gelatinized starch appeared to help retort survivability while providing sufficient textual firmness.

Continuous Edge

During image analysis, it was observed that pasta made according to the techniques of the present disclosure exhibited a retaining edge, not present on competitive samples, which appeared to help contribute to the survivability of the pasta to retort conditions. To analyze the edge, pasta samples prepared according to the conditions of sample 3 described in Table 3 of Example 2 were analyzed along with pasta samples not prepared according to the techniques of the present disclosure. Sections from each sample were stained with a 0.1N aqueous iodine solution (Alfa Aesar 35634) which was diluted 1:10 with deionized water.

FIGS.9A-9L(10× objective) are images of different pasta samples analyzed for edge continuity.FIG.9Ashows the edge of dry pasta sample for sample 3.FIG.9Bshows the edge of pasta sample 3 following retort.FIG.9Cis the same sample image asFIG.9Bhighlighting void sections within the pasta to show the increased surface area exposed to broth after retort.FIG.9Dshows the edge of the dry pasta sample for sample 3 (repeated image analysis).FIG.9Eshows the edge of pasta sample 3 following retort (repeated image analysis).FIG.9Fis the same sample image asFIG.9Ehighlighting void sections within the pasta to show the increased surface area exposed to broth after retort.

FIG.9Gshows the edge of a dry pasta sample not produced according to the present disclosure.FIG.9Hshows the edge of the pasta sample ofFIG.9Gfollowing retort.FIG.9Iis the same sample image asFIG.9Hhighlighting void sections within the pasta to show the increased surface area exposed to broth after retort.FIG.9Jshows the edge of the dry pasta sample not produced according to the present disclosure (repeated image analysis).FIG.9Kshows the edge of pasta sample ofFIG.9Jfollowing retort (repeated image analysis).FIG.9Lis the same sample image asFIG.9Jhighlighting void sections within the pasta to show the increased surface area exposed to broth after retort.

Without wishing to be bound by any particular theory, it is believed that conventional gluten-free pasta currently available commercially (either prepared on stovetop or retorted) shows significant starch sloughing. Starch sloughing refers to the loss of starch into a liquid medium (e.g., broth) during cooking. A high degree of starch sloughing will result in loss of pasta weight and an insufficient pasta weigh following retort.

The images shown inFIGS.9A-9Lshow that the pasta sample not produced in accordance with the present disclosure had a significantly longer edge length exposed to broth and area exposed to broth post-retort than the pasta sample produced according to the disclosure. Long edge lengths were detected from pasta not produced in accordance with the present disclosure as these pasta samples had a highly tortuous surface morphology due to the presence of many break points at the boundary, providing opportunities for starch and protein to “leach” from the internal pasta matrix into the broth during retort, causing loss in weight and firmness. In contrast, pasta made according to the present disclosure exhibited a tight (and shorter) edge in dry form, and with less expanded edge length post-retort. This retaining edge appeared to minimize the area of the pasta exposed to broth post-retort.

To quantify the characteristics of the edges of the different samples studied, the starch matrix of the samples was thresholded as discussed above in connection with analysis of the gelatinized starch distribution. The voids in the pasta were also thresholded. Deleting the voids external to the pasta revealed the pathways were broth can penetrate into the pasta and enable sloughing or loss of pasta material into the broth in retort.

Table 7 reports the void length along the edge of the different pasta samples measured. Table 8 reports the areas of different segments in the images that were measured (in microns{circumflex over ( )}2) and the area exposed to broth.

TABLE 7Dry PastaHydrated forAnalysisRetorted PastaEdge LengthEdge LengthArea ExposedExposed toExposed to Brothto BrothBroth (micron)(micron)# of Breaks(microns{circumflex over ( )}2)Sample 32502281000Sample 3 (repeat)2187474338.3Not according to the present59827617329.1disclosureNot according to the present279815469728.9disclosure (repeat)

TABLE 8Area of Matrix after Sloughing in Retort (microns2)RemainingArea ofVoidsExposedBroth(VoidsVoidsAreaexposed/(100-Broth +inVoidsVoids*RemainingStarchVoidsImageVoidsexposed100)Voids)Sample 3No Sloughing in this sample01000Sample 3 (repeat)984816131339735417095922787989391.738.27Not according to15089781374110221496115261481685370.8729.13the presentdisclosureNot according to15559021241877240874100100371221271.1528.85the presentdisclosure (repeat)

Based on the analysis, the pasta samples made according to the present disclosure exhibited less than 2% porosity along the overall length of the edge, and no individual holes or pores exceeding 27 microns in size.