| 摘要 |
Pasta prepared from a mixture of ground cereal product and water is cooked with steam while intermittently spraying water having a pH of from 5 to 5.5 and a temperature of at least 90 DEG C. on the pasta to hydrate the pasta, such that during cooking and hydration the temperature of the pasta does not fall below 97 DEG C., to obtain a cooked pasta having a dry matter content of from 35% to 45% by weight. The cooked pasta then is dried.
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