Low carbohydrate pasta
作者： Michael Yagjian
DOI:
关键词: Soy flour 、 Materials science 、 Low carbohydrate 、 Hollow core 、 Soy protein 、 Food science 、 Wheat gluten
摘要: The invention satisfies this need. is a pasta suitable for preparing stuffed product. prepared from mixture comprising: (a) soy protein; (b) wheat gluten; (c) flour; (d) stabilizer capable of providing the with sufficient strength, flexibility and elasticity to be formed into an envelope having hollow core (e) water; (f) egg whites. In one embodiment, provided by gum, such as konjac flour and/or alginate.
lens.org 参考文章(29)
Scharschmidt Rudolph Karl, Aubel Lee F, Kaplan Morton, High protein alimentary paste products ,(1970)
Claudio Molinari, Shaped pasta products ,(1985)
Philip George Schnell, Cavit Akin, Process for the production of high-protein pasta utilizing dried yeast and the resulting product ,(1975)
Motoko Yamochi, Toshinori Shiomi, Seishi Takenawa, New soya flakes and a process for preparation thereof ,(1987)
Catherine E. Hoyda, Yanien Lee, Carleton G. Merritt, Method of preparing shelf stable, filled dough food products ,(1991)
Louis Gilbert Liggett, Michael Thomas Mcguire, Marcia Dawn Palmer, Ralph Carmine Digiacomo, Method for preparing and preserving fresh pasta ,(1988)
Jau Yann Hsu, Production of pasta ,(1986)
Richard A. Share, Richard T. Broz, Method of reducing the animal fat content of meat products ,(1995)
Carleton Georges Merritt, Stephen Russel Gillmore, Reduced calorie, high fiber pasta ,(1990)
Deborah W. Cohen, Method of producing a soy-based dough and products made from the dough ,(2003)