| 摘要 |
A process of producing pasta or noodle products with increased water soluble fibre content comprises the addition of a fibre-hydrolysing enzyme during pasta production, e.g. added to the raw materials for pasta. Insoluble fibre may also be added. The water soluble fibre in the pasta products preferably does not leach during cooking of the pasta. The enzyme may be added as a microbial organism expressing the enzyme, e.g. Aspergillus niger or Bacillus subtillis and the enzyme may be an endoxylanase. The resulting pasta products may comprise water-extractable arabinoxylan in a specific concentration which consists of molecules of a variable molecular weight distribution. The pasta products may have a health benefit to a consumer, such as lowering cholesterol levels. A machine may be specifically designed for the process of pasta production. |
