A method to increase the fiber content of extruded foods by the addition of resistant starch to starting dough mixes for extruded food products which increases the total dietary fiber of the extruded food product, and also increases expansion and improves the texture of the extruded food over compositions that do not contain the resistant starch and over compositions that are fortified with other forms of dietary fiber, such as oat bran or wheat bran.

An extruded foodstuff having a moisture resistant composition consisting essentially of alkaline metal salts of stearic acid is disclosed. The extruded food product has a total amount of stearate which should be between 2% and 8% by weight. On heating, the stearate forms a substantially continuous film matrix within the food, which retards the absorption of moisture and retains the original texture of the coated food in the presence of moisture.

Methods for preparing a precooked pasta product utilizing a twin screw extruder and subjecting the pasta component to substantial backmixing at elevated pressure and temperature prior to cooling and extrusion.

A shelf-storable new and improved couscous food product satisfying traditional couscous granular mouthfeel is made by extruding a wheat-based doughy mass and cutting the extrudate into particles of uniform couscous size (i.e., between about 0.85 and about 2.5 mm. mesh). When examined under a magnification of 12 times, the new particles, although lacking the agglomeration structure of traditional couscous, have a mouthfeel structure characterized by (i) substantially smooth surfaces on the exterior thereof and (ii) angularly projecting edges on the exterior thereof. Further, the particles are substantially translucent, have a Water Absorption Index greater than 4.7, and have a substantially uniform and dense extrusion compacted composition comprised essentially of the starches and gluten-forming proteins in a blend of durum wheat flour or middlings or semolina and an optional content of flours or middlings or farinas of cereal grains other than durum wheat. At least about 80% of the dry solids weight of the starches in the product are gelatinized. The product is quickly hydratable in preparing it for consumption.

A system for making pasta comprises in combination a dough bin having a bottom, extrusion holes associated with the bin bottom, and a hydrated pasta dough mixture in the bin which extrudes from the extrusion holes. Due to the percentage of fluid ingredients in the dough mixture, the pasta is extruded through the extrusion holes due to the force of gravity.