| 摘要 |
It is described a process for the production of alimentary pastas resulting from the processing of farinaceous-based doughs, which are purposely added with isoflavones of natural and/or synthetic origin. The alimentary pastas obtained with such a process are characterized by a notably improved digestibility and by a lower glycemic index with respect to the traditional pastas. The process can be also used, as well as in common pasta factories producing dry or also fresh products, in the production of buns, pizzas, biscuits, bread-sticks and other oven products. |
