| 摘要 |
A method of producing pasta which is rapidly rehydratable by extruding a mixture of semolina and/or wheat flour and water having a moisture content of 28 to 40% to form a product having a wall thickness of 0.3 to 0.7 mm and subjecting the product to super-heated steam at 102 to 140 DEG for 7 to 20 minutes, and reducing the moisture content to give a shelf-stable product. |
