| 摘要 |
A method for making macaroni products including kneading dough of wheat flour, water and bran, forming products, drying thereof. In addition, second-grade wheat flour is used, the bran is added in an amount of 15-25 % of the flour weigh. Pectine is supplemented as that dry in a mixture with the bran in an amount of 0.2-0.5 %, and moisture content of the dough is 35-37 %. |
