| 摘要 |
1,128,286. Pasta. R. MENZI. 1 May, 1967 [3 May, 1966], No. 20072/67. Heading A2B. Dried pasta having a protein network that withstands cooking is prepared from semolina and water by adding to either of these at least one enzymatic substance, selected from pancreatin, glucose-oxidase, a catalase of bacterial origin, a protease of fungal origin, an anylase of fungal origin, and wheat germ lipase, followed by forming and drying the pasta in known manner. Either soft or hard wheat semolina may be employed. The cooked pasta have good elasticity and are not sticky. |
