| 摘要 |
The invention relates to the creation of a new pasta derived from the mixing of varying types of flour such as meal, whole durum wheat flour, flour of various cereals, leguminous vegetables, seeds, fresh fruit and dried fruit. Being a source of vegetable fibers, ω-3 fats, mineral metals and vitamins, the thus-produced pasta exhibits excellent taste and constitutes a balanced nutrition for the human organism; additionally, compared to ordinary paste, it contains low-level hydrocarbons while a gluten-free flour combination is also disclosed herein. The production process differentiates from the industrial one since the paste is slowly dried up under low temperatures for preserving its nutritional properties while the boiling time of same is enough reduced to from 3 to 4 minutes. |
