METHOD OF PRODUCING MACCARONI ARTICLES

摘要

PCT No. PCT/EP85/00739 Sec. 371 Date Aug. 25, 1986 Sec. 102(e) Date Aug. 25, 1986 PCT Filed Dec. 24, 1985 PCT Pub. No. WO86/03654 PCT Pub. Date Jul. 3, 1986.A process is described for manufacturing of farinaceous products in which the soft farinaceous product leaving a molding head is conveyed through differentially heated climatic zone and is cooled and/or dimensionally stabilized after completion of the drying process. The farinaceous product is heated to a temperature of 80 DEG to 100 DEG C. with at least slight initial drying and freshly expanded superheated steam is then allowed to flow around it for about 30 seconds to 20 minutes. In this process the native starch of the boundary layer of the farinaceous product is converted into swelling starch. Finally the farinaceous product is dried in a controlled drying climate.