Preparation of long and short pasta made with isolated and Co High textured Soy Protein concentration, and added with Wheat derived polyunsaturated Fish Oil of Marine origin, Minerals and fiber

摘要

Process of preparing pasta containing: CORN FLOUR Wheat Flour - 45%; 20% Co textured isolated Small semolina; 10% 10% 10%; gluten; Micronutrient oils - 5%.Claim 1: preparation of long and short pasta, made with cotexturizadas isolated and high concentration of Soy Protein, Wheat derived poly unsaturated Oils and Additive with fish of Marine origin, Minerals and Fiber, for Employment, and N the use of pasta products of Mass consumption and widespread,Giving Nutritional support of importance to Human Health. This composition for the production of dry pasta and noodle soup and guiseros so-called Short pasta, production of dry pasta and Noodles, spaghetti, tapes, etc. Called Long pasta, tapas, cakes and pies, snacks, pasta, tortillas, wet and Dry.