| 摘要 |
A method for the production of a pasta based snack including the preparation of a pasta dough with a moisture content of 26-35% starting from a mixture containing a starch based flour, water and salt, the shaping of the pasta by extrusion of said pasta dough, its baking in a hot air oven at a temperature of 220 DEG -280 DEG C with an air flow rate of at least 15 m/s, with consequent expansion and obtaining of an expanded baked pasta having a moisture content lower than or equal to 6%. |
