公开(公告)号：EP0915665A1

公开(公告)日：1999-05-19

申请号：EP97934597.0

申请日：1997-07-18

申请人： INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE (INRA) ,  RIVOIRE ET CARRET LUSTUCRU ,  AFREM

发明人： ABECASSIS, Joel ,  AREKION, Isabelle ,  CHAURAND, Marc ,  COLONNA, Paul ,  DELLA VALLE, Guy ,  FAVIER, James ,  MINIER, Chantal

IPC分类号： A21D6 ,  A21D13 ,  A23L1

CPC分类号： A23L7/109 ,  A21D6/00 ,  A21D13/60

摘要： A food prepared from the semolina and/or flour of cereals and/or any other fragmented starchy product previously hydrated (8-70 % of the dry matter), shaped according to a pasta or couscous production method, pre-cooked and optionally dried, is disclosed. At least 80 wt.% and preferably 90 wt.% of the starch is gelatinised, and the gelatinisation level is evaluated by differential enthalpic analysis. Differential enthalpic analysis of said food in excess water reveals a peak with a peak temperature higher than 100 °C.

公开(公告)号：EP0915665B1

公开(公告)日：2002-11-13

申请号：EP97934597.2

申请日：1997-07-18

申请人： INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE (INRA) ,  RIVOIRE ET CARRET LUSTUCRU

发明人： ABECASSIS, Joel ,  AREKION, Isabelle ,  CHAURAND, Marc ,  COLONNA, Paul ,  DELLA VALLE, Guy ,  FAVIER, James ,  MINIER, Chantal

IPC分类号： A23L1/16

CPC分类号： A23L7/109 ,  A21D6/00 ,  A21D13/60

摘要： A food prepared from the semolina and/or flour of cereals and/or any other fragmented starchy product previously hydrated (8-70 % of the dry matter), shaped according to a pasta or couscous production method, pre-cooked and optionally dried, is disclosed. At least 80 wt.% and preferably 90 wt.% of the starch is gelatinised, and the gelatinisation level is evaluated by differential enthalpic analysis. Differential enthalpic analysis of said food in excess water reveals a peak with a peak temperature higher than 100 DEG C.

摘要翻译： 根据意大利面或蒸粗麦粉生产方法将预先水合（8-70％的干物质）的谷物和/或任何其他破碎的淀粉质产品的粗粉和/或面粉制成的食物预先熟化并任选地干燥， 被披露。 至少80重量％，优选90重量％的淀粉被糊化，并且通过差示焓分析来评估糊化水平。 所述食物在过量水中的微分焓分析显示峰值温度高于100℃的峰