| 摘要 |
The ready-to-cook pasta is formed by preparing a dough from hard wheat semolina and eggs, shaping this dough mass to form noodles and then drying the shaped noodles. In addition, for vitamin supply and enrichment of dietary fibres, if desired, dried fruits and nuts are added. It is essential in this case that oat flakes are added to the dough mass when the dough is prepared. It is advantageous that the hard wheat semolina, the eggs and the oat flakes are made into the dough in a weight ratio of about 6.5:3:2 and that 8 eggs are incorporated into the dough per kilogram of dough mass. |
