| 摘要 |
The present invention relates to a process for drying alimentary pasta ("pasta"), consisting of four steps: (a) fast preliminary drying, i.e., first drying, (b) drying, (c) thermal treatment, (d) cooling, which process comprises, in the order as stated, in its step (a) of rapid skin drying, i.e., first drying, the substeps of: (1) pre-drying, (2) quick heating, (3) enzyme deactivation, in its drying step (b), the substeps of: (4) second drying, (5) third drying, and in its thermal treatment step (c), the substeps of: (6) end stabilization, (7) moistening. Such a process results to be a particularly advantageous one, because it makes it possible the cooking quality of pasta to be improved, with the thermal damage being simultaneously limited. <IMAGE> |
