US 12,349,714 B2
Flour-based shape-changing food and related methods
Lining Yao, Pittsburgh, PA (US); Humphrey Yang, Pittsburgh, PA (US); Youngwook Do, Pittsburgh, PA (US); Catherine Mondoa, Pittsburgh, PA (US); Guanyun Wang, Pittsburgh, PA (US); Jianxun Cui, Pittsburgh, PA (US); Wen Wang, Pittsburgh, PA (US); Yi-Chin Lee, Pittsburgh, PA (US); Ye Tao, Pittsburgh, PA (US); Claudia Berti, Parma (IT); Elena Berte, Parma (IT); and Elena Bergamini, Brescello (IT)
Assigned to CARNEGIE MELLON UNIVERSITY, Pittsburgh, PA (US); and BARILLA G. & R. FRATELLI S.p.A., Parma (IT)
Appl. No. 17/621,285
Filed by CARNEGIE MELLON UNIVERSITY, Pittsburgh, PA (US); and BARILLA G. & R. FRATELLI S.p.A., Parma (IT)
PCT Filed Jun. 22, 2020, PCT No. PCT/US2020/039019
§ 371(c)(1), (2) Date Dec. 21, 2021,
PCT Pub. No. WO2020/257801, PCT Pub. Date Dec. 24, 2020.
Claims priority of provisional application 62/869,753, filed on Jul. 2, 2019.
Claims priority of provisional application 62/864,547, filed on Jun. 21, 2019.
Prior Publication US 2022/0354134 A1, Nov. 10, 2022
Int. Cl. A23L 7/109 (2016.01); A21D 13/11 (2017.01); A21D 13/40 (2017.01); A21D 13/42 (2017.01); A21D 13/80 (2017.01); A23P 20/20 (2016.01); A23P 30/10 (2016.01); B29C 59/00 (2006.01); B32B 3/30 (2006.01); B32B 7/02 (2019.01); B32B 9/00 (2006.01); B32B 9/04 (2006.01); B32B 25/08 (2006.01); B32B 25/20 (2006.01); B32B 27/28 (2006.01); G06F 30/17 (2020.01); B29K 83/00 (2006.01)
CPC A23L 7/11 (2016.08) [A21D 13/11 (2017.01); A21D 13/40 (2017.01); A21D 13/42 (2017.01); A21D 13/80 (2017.01); A23L 7/109 (2016.08); A23P 20/20 (2016.08); A23P 30/10 (2016.08); B29C 59/007 (2013.01); B32B 3/30 (2013.01); B32B 7/02 (2013.01); B32B 9/005 (2013.01); B32B 9/04 (2013.01); B32B 9/043 (2013.01); B32B 9/045 (2013.01); B32B 25/08 (2013.01); B32B 25/20 (2013.01); B32B 27/283 (2013.01); G06F 30/17 (2020.01); A23V 2002/00 (2013.01); B29K 2083/00 (2013.01); B32B 2307/732 (2013.01)] 12 Claims
 
1. A shape-changing pasta comprising:
a flat piece of flour-based dough having a top surface and a bottom surface and comprised of at least two layers of flour-based doughs, wherein:
the flat piece of flour-based dough is comprised of semolina flour;
each layer of the flat piece of flour-based dough has a different composition and a predetermined thickness;
the flat piece of flour-based dough, having the at least two layers, is cut to an initial shape and an initial size; and
the top surface has at least one groove running perpendicular to a predetermined bending direction and the at least one groove has a predetermined groove
depth and a predetermined groove spacing chosen that operate to cause the dough to bend in response to hydration or dehydration to achieve a predetermined final shape or a predetermined bending angle.