| 摘要 |
PROBLEM TO BE SOLVED: To produce pastas having a short boiling time and moderate hardness and viscoelasticity, rich in smoothness and excellent in taste and texture by using durum semolina and/or durum wheat flour and glutinous grain flours as grain flour raw materials. SOLUTION: Durum semolina and/or durum wheat flour and glutinous grain flours such as waxy corn flour or glutinous rice flour are used as grain flour raw materials to produce pastas. The amylose content in the glutinous grain flours is <=10 wt.%, preferably <=3 wt.%, more preferably <=0.5 wt.% and the amount of the formulated glutinous grain flours is 3-35 wt.%, preferably 5-32 wt.% based on the sum total of the durum semolina, durum wheat flour and glutinous grain flours. |
