PROCEDIMENTO PER PREVENIRE LA RETROGRADAZIONE DELL'AMIDO NEI PRODOTTI DI PASTA

A shaped and cooked pasta product is produced and coated with an edible hydrophillic additive which improves the retrogradation tendencies of the cooked and/or refrigerated pasta product. In a preferred embodiment salt is added to the alimentary paste used to prepare the pasta prior to extrusion. The presence of salt and the edible hydrophillic additive in the cooked pasta exhibit synergy in preventing retrogradation. These additives help maintain pasta texture after long periods of storage even after exposure to elevated temperatures and refrigeration. In a most preferred embodiment, the extruded product further includes propylene glycol alginate which further improves the anti-retrogradation properties of the cooked pasta. The cooked product coated with the edible hydrophillic additive can be further coated with an edible acid and an edible oil prior to packaging.