Pasta food for human consumption has a starch phase or matrix based on a crystallised potential phase in partly or wholly amorphous condition

摘要

In a process to prepare pasta based on starch, flour, semolina, the food consists wholly or in part of a starch phase or matrix based on a crystallised potential phase in partly or wholly amorphous condition. The food is either dissolved or plasticized. The water content is 65-87% and the food is cooked for less than 2 minutes at less then 70C and on reaching the 'al dente' condition reach a condition that is comparable with cooking at 100C.