PROCESSO DI STABILIZZAZIONE TERMICA DEL COLORE DI PASTA ALIMENTARE INTEGRATA CON IGREDIENTI DI SPICCATO CROMATISMO

摘要

In order to stabilise the colour of pasta containing ingredients of marked coloration such as spinach, tomatoes and the like, the pasta is treated with saturated steam at 75 to 80 DEG C and is then dried at temperatures below 60 DEG C until a moisture content of 11% is reached.