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《谷物食品技术 Technology of Cereals》课程教学资源(参考书籍,英文版,第四版)10 Pasta and Whole Grain Foods

Pasta Cooking quality of pasta Pasta is the collective term used to describe Particle size of the semolina is an important products such as macaroni, spaghetti, vermicelli, characteristic: it is recommended that at least 90% noodles etc. which are traditionally made from of the particles should fall between 150 pm and the semolina milled from hard durum wheat (T. 340 pm in size. Particles larger than 340 pm durum) (cf. p. 154 for milling of semo). The impede the activity of enzymes in the dough
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