| 摘要 |
Process for the preparation of pasta in which a mixture is prepared which has a solids content of 32 to less than 45 % by weight and which includes a starchy, especially rice, flour or semolina, softened water, an ionic gelling agent, an emulsifying agent and a raising agent, pasta is formed by extrusion-cooking of the mixture, the pasta is immediately placed in contact with water containing a cation forming a gel with the said ionic gelling agent, and the pasta is dried. |
