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Method of making macaroni or noodle products using a low moisture content alimentary paste
Method of making macaroni or noodle products using a low moisture content alimentary paste
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机译:使用低水分含量的营养糊制作通心粉或面条产品的方法
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摘要
A method for making shaped pasta products having a reduced moisture content. The drying requirements for these shaped pasta products are substantially reduced permitting a substantial savings in energy and time. Processing at reduced moisture levels is accomplished by operating at higher extrusion temperatures. The temperature is selected so as to avoid cooking the extruded alimentary pastes. Dried, uncooked pastas having a unique appearance are also provided.
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