Durumhvedepasta med højt indhold af klid, samt proces til fremstilling heraf

摘要

A hard wheat pasta is described containing bran, wherein the bran has a total fibre content comprised between 30 and 36% and a protein content comprised between 15 and 19% (% in weight of the total weight of the bran); such pasta preferably has a bran content comprised between 5 and 30% and is produced by a process which comprises the steps of a) subjecting hard wheat caryopses (101) to sequential abrasion process phases in order to substantially remove the bran coating, thereby obtaining different bran fractions, the latter of which (D) originates from the removal of the aleurone, nucellar and testa layers; b) adding the latter bran fraction (D) to a hard wheat semolina (S) substantially free of bran in a quantity such to obtain a mixture (C) containing from 5 to 30% of the total weight of bran fraction (D); c) producing the pasta by means of conventional techniques starting from said mixture (C); the invention furthermore refers to a hard wheat semolina composition having a fibre content comprised between 30 and 36% and a protein content comprised between 15 and 19% and to a process for its production, as well as the use of a fraction of a hard wheat bran containing essentially the layers of the original caryopses (101) consisting of the aleurone (105), nucellar (104) and testa (103) layers in the production of whole grain pasta and/or whole grain bakery products.