'processes to make a pasta product capable of becoming crunchy during cooking, to inhibit water immigration in a composite pasta product, and to inhibit water absorption by a pasta product, pasta product , and, matrix. '

摘要

"PROCESSES TO MAKE A FOOD PRODUCT CAPABLE OF BECOMING CROCANT DURING COOKING, TO INHIBIT WATER IMMIGRATION IN A COMPOSITE FOOD PRODUCT, AND INHIBIT WATER ABSORPTION BY A PASTA PRODUCT, , E, MATRIX ". a process for forming pasta product containing a filling is described. The process includes making projections onto the surface of the pasta product. The projections serve to isolate a volume of pasta away from the main body of the pasta product, so that the moisture in the filling inside the main body of the pasta product cannot easily migrate into the projections. The pasta product with its projections reaches a significant level of becoming crispy during frying, and retains the ability to become crispy upon reheating, even after a freeze / thaw cycle.