| 摘要 |
<p>The present invention is related to a process for the preparation of wholemeal or nonwholemeal pasta products with increased levels of non-leachable water soluble (dietary) fiber. This process comprises the addition of endoxylanases (E.C. 3.2.1.8) or any other fiber hydrolysing enzymes such as cellulases (such as E.C. 3.2.1.4), glucanases (such as E.C. 3.2.1.6), or combinations thereof during pasta production.</p> |
