| 摘要 |
The invention concerns a method for producing pasta in which the amount of starch that can be digested in the gastrointestinal tract is less than 50%, said method involving the following steps: a) introducing a dry, raw material mixture, which contains starch and protein and comprises flour and/or semolina, together with water, steam and at least one active ingredient into a closed, forced-conveyance reactor, in which mixing produces a moistened raw material mixture which is then subjected to alternating stress by kneading and working under the effects of temperature and pressure during a predetermined dwelling time in the reactor, in order to partly convert the starch into a broken-down or swellable state and together with the protein and the active ingredient to form a matrix that penetrates the pasta thus obtained; b) shaping of the pasta thus obtained into defined pasta shapes; and c) drying of the shaped pasta shapes to produce a pasta product.
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