| 摘要 |
A coloured precooked pasta product in which at least one colour-precursor compound such as tocopherols, carotenoids, flavonoids or polyphenols of the pasta dough has been reacted under high temperature with alkaline compound to develop the colour of the pasta. Method for colouring pasta dough by contacting, at least of one pregeletinized pasta dough surface with an alkaline compound capable to react with at least one colour-precursor compound present in the dough, at a temperature and during a time sufficient for developing the colour. |
