| 摘要 |
Teff flour is used to make gluten free pasta suitable for people suffering from celiac disease. Teff flour is mixed with 40-50% water, mixed and extruded to make different types of pasta and macaroni. The product is transferred to a pasteuriser within 10 minutes where it is held for between 4 and 7 minutes before being dried for a further 7 hours. The pasta is then ready for packaging and distribution. The pasta needs only 3 minutes in boiled water before it is served. The pasta is gluten free with a high iron content and no added preservatives. |
