Process for manufacturing a pasta product
作者： Eugene Scoville , Philipp Paul Meyer , Göran Jaelminger
DOI:
关键词: Blanching 、 Food science 、 Chemistry 、 Scientific method 、 Product (mathematics)
摘要: Full-moisture, shelf-stable pasta product having a pH of about 3.7 to 4.5, and comprising cooked or pre-cooked dry-matter content from 30 45 percent by weight, an acid, oil. A process for manufacturing full-moisture, product, which comprises preparing mixture 60 75 weight cereal flour semolina added water, forming portioned blanching the dipping blanched into acidified water at ambient temperature, packaging product.
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