Low-calorie pasta and method for the production thereof

摘要: Repeated attempts have been made to produce low-calorie pasta that has the characteristics of conventional pasta. According invention, said aim is achieved using a dough durum wheat flour, or oat bran, microcellulose, polysaccharides, oil, an emulsifier and water. Any kind formed from dried during special heating cycle. method, initial water content produced approximately 90wt.% in relation quantity flour reduced 10.5 13 wt.%. The finished products good shelf life cooking firmness. calorific value more than 40% lower as per invention suitable particular for diets and, gluten-free variant, also gluten-intolerant individuals.