Carnegie Mellon University

Barilla G.er. Fratelli S.p.a.

Barilla G. & R. Fratelli S.p.a.

Elena Bergamini

Lining Yao

Yi-Chin Lee

Catherine Mondoa

Jianxun Cui

Wen Wang

Guanyun Wang

Oreste Caselli

Ye Tao

Nadia Morbarigazzi

Youngwook Do

Claudia Berti

Elena Berte

Paolo Bertolini

Humphrey Yang

Elena BertÈ

Methods for creating semolina flour-based shape-changing food from a multi-layered dough with at least one grooved surface. The dough layers have difference compositions including natural, staple and edible ingredients. The dough is exposed to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes.

Flour-based shape-changing food and related methods

A process for the production of a nest-shaped food product containing strips of a dried vegetable, preferably a garden vegetable, storable at room temperature for at least 7 days is disclosed. The process involves providing at least one fresh vegetable which has been previously washed, cutting the vegetable into strips, feeding the vegetable strips in metered amounts into a perforated mold, subjecting the strips to a stabilization heat treatment by means of saturated steam, drying the thermally stabilized strips by means of a flow of hot air so as to obtain a nest containing dried strips of vegetable with a moisture content of between 8% and 16% by weight of their total weight. The invention also concerns a nest-shaped food product which is obtained by means of the process and which may optionally contain strips of durum wheat semolina pasta.

Process for the production of a nest-shaped food product comprising strips of a dried vegetable and associated product

Growing community of inventors

Brescello, Italy

Elena Bergamini