FORMULATION OF A GOURMET FETTUCCINE PASTA AS A FUNCTIONAL FOOD

The present invention relates to a method for the formulation of a functional paste characterized by a composition of semolina flour, mushroom particles, 0.04% turmeric and ginger. It consists of mixing semolina flour, turmeric, ginger, and water, rest time, a second mixing by adding mushroom partic...

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Bibliographische Detailangaben
Hauptverfasser:	CASTAÑEDA ANTONIO Ma. Dolores, TOXQUI SOLAR Francisco, RAMOS CASSELLIS María Elena, MUNIVE HERNÁNDEZ Juan Antonio, SANTAMARÍA JUÁREZ Juana Deisy
Format:	Patent
Sprache:	eng ; spa
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The present invention relates to a method for the formulation of a functional paste characterized by a composition of semolina flour, mushroom particles, 0.04% turmeric and ginger. It consists of mixing semolina flour, turmeric, ginger, and water, rest time, a second mixing by adding mushroom particles, rolling dough with rollers, flouring and cuts of the pasta, and a drying process in a convection oven. Método para la formulación de una pasta funcional caracterizado por una composición de harina sémola, partículas de seta, cúrcuma en 0.04% y jengibre, mezclado de harina sémola, cúrcuma, jengibre y agua, tiempo de reposo, un segundo mezclado añadiendo partículas de seta, laminado de la pasta con rodillos; enharinado y cortes de la pasta y un proceso de secado en horno con convección.