CN100502683C - pasta making - Google Patents

Abstract

The invention relates to the production of pasta, pasta obtainable according thereto and system for carrying out said method, particularly pasta made of gluten-free raw materials such as flour and/or semolina based on maize, rice, millet or barley or starch, wherein the method comprises the following steps: a) preparation of a raw material-dry mixture; b) incorporation of water into the raw material dry mixture while the raw material is moved in order to obtain a dough or a moistened raw material mixture; c) incorporation of steam into the dough, during which the dough or moistened raw material mixture is moved; d) forming of the dough thus obtained in order to create defined dough objects; and e) drying of the formed dough objects in order to form pasta.

Description

pasta making

technical field

The present invention relates to a method and a device for preparing pasta from starch or gluten-free raw materials other than starch such as corn, millet or barley flour and/or grain meal.

Background technique

Corn-based pasta, rice-based pasta, or pasta made with other gluten-free ingredients are known in the art. However, unlike wheat or rye, corn flour or corn semolina is similar to rice flour because the gluten-free ingredient does not contain the gluten protein necessary for the sticky backbone of the dough used to make pasta , cannot be easily processed into corn pasta or rice pasta. Therefore, wheat flour, for example, is added to corn flour or rice flour used to make pasta to provide gluten. Alternatively, tackifying modified starches (such as alpha starch or egg yolk) may also be added to the corn flour to provide the missing tackiness of gluten-free ingredients. The mechanical or rheological properties of dough are influenced by its gluten and starch specific gravity. The viscous backbone of the dough forms primarily the elastic component of the viscoelastic dough, whereas the (native or modified) starch of the dough forms primarily the viscous component of the dough.

Reasons for making pasta with gluten-free ingredients include the fact that more and more people suffer from celiac disease, a gluten allergy; and the fact that corn, rice, millet, or other local ingredients are predominantly grown in the world Regions other than wheat or rye also wanted to be able to make pasta based on locally available ingredients.

Therefore, it is often not feasible to add wheat or rye to gluten-free ingredients to provide gluten due to health and/or economic considerations.

From EP 0 792 109 B1 it is known to make pasta in which no ingredients other than cornmeal and water are used. In the method of EP 0 792 109 B1, no additional flour, α-starch or egg yolk as mentioned above is added, but the corn flour is cooked or pre-cooked before being stirred with water and shaped. Thus, corn flour is at least partially modified (precooked, gelatinized) and dried before pasta preparation. When it is then mixed with water, kneaded and shaped to make corn pasta, the previously modified portion of the corn flour provides the stickiness needed for dough and pasta making.

This method does produce pure corn pasta made only from cornmeal and water. However, this method has the disadvantage that water has to be added again to the cornmeal which has been pretreated by cooking or precooking to make corn pasta, and the water has to have been at least partially removed after the pretreatment. Removing and then re-adding water in cornmeal is very energy intensive and adds to the cost required for the process.

Other methods of making gluten-free pasta are known from, for example, DE 13 01 237 and FR 956 449, which describe the production of rice or corn pasta, but which have special requirements for the raw materials.

DE 13 01 237 requires a starting material (rice flour) with an amylose content higher than 20%, while FR 956 449 concerns the special use of corn flour and corn semolina and operation at a vapor pressure of 2 bar.

US 4 423 082 describes a method for making instant pasta, but does not mention gluten-free ingredients. Furthermore, most of the energy is introduced into the dough by mechanical shearing, but this inevitably damages the starch granules, thereby reducing the organoleptic properties of the product.

In the article "Comparison of Various Processes for Making Maize Pasta" (C. Mestres et al., Journal of Cereal Science, Academic Press Ltd., Vol. 17, No. 3, 1993, pp. 277-290), there is a description of a cornmeal-making process. However, the dough should be cooled to 50°C to 60°C before being pressed, which will cause regression (starch crystallization) in such a specific environment. The cooking loss of the pasta thus obtained is 16%-77%.

JP 60 120 953 describes a method for making noodles from wheat flour without kneading the dough.

GB 1 097 795 describes a method of making rice noodles. Here the dough is also cooled before pressing.

Contents of the invention

It is therefore an object of the present invention to provide a method for producing pasta based on gluten-free raw materials, which is energy efficient and does not require the use of wheat flour or rye flour as a gluten supply source, or in which method, The quality of pasta can be improved despite the use of gluten-containing ingredients.

According to the invention, this object is achieved by a method as claimed in claim 1 or by a device as claimed in claim 14 .

According to the present invention, the method for making pasta from gluten-free raw materials such as starch or corn, rice, millet or barley flour and/or grain meal, etc., comprises the following steps:

a) preparing a dry mixture of raw materials;

b) When the dry mixture of raw materials is in motion, meter water at a temperature of 30°C to 90°C, especially 75°C to 85°C, into the raw material to make a water content of 20% to 60%. , especially 38% to 45% dough or raw material mixture containing water;

c) metering steam with an initial steam temperature of 100°C to 150°C, especially 100°C to 120°C, into the dough while the dough or the water-containing raw material is in motion;

d) forming the dough thus obtained into a defined dough structure; and

e) drying the formed dough structure into pasta, wherein the mass ratio of the metered amount of water to the metered amount of steam is 5:1˜1:1.

Metering of steam and water enables a specific gelatinization of the starch contained in the gluten-free raw material. This is necessary when using gluten-free ingredients because a sticky backbone cannot be created during dough making.

It has proven to be very advantageous to initially meter the water into the dry mixture of raw materials while the raw materials are in motion, so that the dough or the raw material mixture containing water is produced (step b), and then the dough or the raw material mixture containing water While in motion, steam is metered into the dough (step c). This allows specific modification or gelatinization of starch.

Preferably a mixer, especially a two-screw mixer, is used to move the raw dry mixture in step b), wherein the movement of the dough in step c) is preferably carried out in a mixer, especially in a two-screw mixer. in a screw mixer. Such agitators represent ideal reactors for starch modification in continuous steps. During step c), the exposure time to steam in the mixer should be from 10 seconds to 60 seconds, preferably from 20 seconds to 30 seconds.

Alternatively, the aqueous raw material mixture in step c) can also be moved on a conveyor belt, in particular on a belt evaporator, wherein the steam exposure time in step c) should then be 30 seconds to 5 minutes.

In a particularly advantageous embodiment of the method according to the invention, at least one additive is metered into the starting mixture. The additive can be metered into the dry mixture of raw materials in step a) and also in the dry mixture of raw materials in step b).

As additives, preference is given to using monoglycerides, diglycerides, hardened fats or hydrocolloids. Additives of this type are physiologically safe from a nutritional point of view and, as described below, also significantly improve the quality properties of the pasta produced according to the invention.

When an agitator or a two-screw extruder is used for metering the water in step b) and the steam in step c), evaporate the agitator at an operating pressure of 2 bar to 5 bar within.

In the evaporation process of step c), regardless of whether a twin-screw extruder or a belt evaporator is used, according to the present invention, in step c) steam is added at an initial steam pressure of 1 bar to 10 bar, wherein in step c) The steam is preferably metered at an initial steam temperature of 100°C to 150°C, especially 100°C to 120°C. According to the invention, the temperature of the pre-metered water in step b) is from 30°C to 90°C, in particular from 75°C to 85°C.

According to the present invention, it must be ensured that the water content of the dough obtained in step b) is 20% to 60%, especially 38% to 45%, or the mass ratio of the metered water amount to the metered steam amount is 5:1 to 1:1, especially 4:1 to 2:1, most preferably 3:1.

The system for producing pasta from gluten-free raw materials according to the invention, in particular the system for implementing the method described further above, is characterized by the following:

a mixing device for forming a dry mixture of raw materials;

- a water metering device for metering the water added to said dry mixture of raw materials;

- a steam metering device for metering the steam added to the aqueous raw material mixture;

●Material moving devices for moving dry mixtures of raw materials and raw material mixtures containing water;

a forming device for forming dough obtained from a mixture of raw materials into a defined dough structure; and

- Pasta drying device for drying formed dough structures into pasta, characterized in that steam can be metered at an initial steam pressure of 1 bar to 10 bar.

As explained further above, the feedstock removal device can have a stirrer, in particular a twin-screw stirrer, or a conveyor belt, in particular a belt evaporator.

In a particularly advantageous embodiment, the agitator is a kneader with a housing, a raw material supply section, a dough discharge section and at least two cooperating shafts which move the raw material in the direction of conveyance or axially within the housing. The supply section extends to the dough discharge section and is provided with mixing and kneading elements and forced transport elements. The kneader cavity region upstream of its dough discharge section may have a helical kneading region with at least a corresponding constricted axial cavity region, wherein the working shaft surface and the casing measured perpendicular to the axial direction The free cross-sectional area of the cavity between the inner walls decreases axially from a region with a larger free cross-sectional area to a region with a smaller free cross-sectional area. Furthermore, the kneader can have an area for mixing and conveying the dough upstream of its helical dough kneading area, wherein the axial area with the conveying screw and the axial area with the mixing elements are arranged successively on the working axis in the conveying direction superior. The kneader preferably has an additional area for turning or processing the dough upstream of its screw-shaped dough kneading area, wherein the turning and processing screw is arranged on the working shaft in the conveying direction so that the axially extending channel is located in its screw thread (screw web), a fluid connection is established between adjacent coils. These channels can be arranged in the form of notches on the combs of the threads, or in the shape of windows between the core of the threads and the combs. Furthermore, the surface of the working shaft and/or the surface of the inner wall of the housing can be provided with an anti-stick layer, preferably made of Teflon, in the area of the spiral dough kneading.

The above-mentioned combination of device-related measures and method-related features contributes to the optimization of the pasta obtained in this way. In particular, the partially expandable starch granules are preferably homogenized via rheologically induced flow properties through compression and relaxation with gentle flow shear in the compression pressure zone used to shape the pasta. This gentle homogenization results in dough pieces with a very uniform dough temperature and, in addition to preservation of starch granules, a uniform mass flow in the final analysis.

The raw material moving device can also have a classic dough press downstream of the twin-screw mixer with an upstream mixing tank.

The material moving device preferably has a single screw extruder located immediately downstream of the twin screw agitator.

In another advantageous embodiment, the single-screw extruder has a housing, a dough supply section, a dough discharge section and a working shaft which extends in the housing in the conveying direction or axially from the raw material supply section to the dough unloading section and is provided with a forced transport element. The cavity of a single-screw extruder upstream of its dough discharge section may have a helical dough kneading zone with at least one corresponding constricted axial cavity zone, where the working shaft surface measured perpendicularly to the axial direction The free cross-sectional area of the cavity between the housing and the inner wall of the housing decreases axially from a region with a larger free cross-sectional area to a region with a smaller free cross-sectional area.

In order to obtain the above processing temperature, the kneader preferably has a housing capable of being heated to 40°C to 100°C, preferably to 50°C to 75°C.

According to the continuous temperature rise of the method, it is advantageous for the single-screw extruder to have a shell that can be heated to 20°C to 60°C, preferably 40°C to 50°C, wherein it is particularly advantageous that the downstream molding device has a shell that can be heated to 30°C. ℃～60℃, preferably 40℃～50℃ pressure forming head.

The method of the invention and the device of the invention make it possible to produce a gluten-free pasta product characterized in that the starch contained in the product is swelled by 50% to 100%, in particular by 75% to 85%.

At this point the starch granules contained in the product are mostly intact. Specifically, 60% to 80% of the starch granules contained in the product are intact or unbroken. This is a prerequisite for low cooking losses and low stickiness when cooking pasta according to the invention. Thus, despite the absence of gluten present, the pasta product of the invention shows a cooking loss of less than 5% of dry mass and is therefore practically comparable to durum wheat-based pasta.

Furthermore, the pasta product of the invention has a fat content of less than 1% by dry mass. While the product may consist of gluten-free ingredients such as starch or cereal flour and/or grain meal of the type maize, rice, millet or barley, other gluten-free ingredients are also possible Thought-of. The product can be processed into dry or fresh pasta.

In the case of fresh pasta, the drying step e) is not carried out. Conversely, fresh pasta prepared by this method can be precooked, blanched or pasteurized, then cooled or frozen, which exhibits a moisture content in excess of 20%.

In the case of traditional gluten-containing pasta, the pasta of the invention can be formed into short cut pasta, such as shells, doughs or tubes, etc., or formed into long pasta, such as spaghetti , pasta slices or nesters, etc.

Further advantages, features and possible applications of the invention emerge from the following description of two exemplary embodiments based on the figures, which should in no way be considered restrictive.

Description of drawings

Figure 1 is a schematic diagram of a first exemplary embodiment of the present invention, and

Fig. 2 is a schematic diagram of a second exemplary embodiment of the present invention.

Detailed ways

Figure 1 is a schematic diagram of a first exemplary embodiment of the system of the present invention for carrying out the method of the present invention for making gluten-free pasta, such as corn pasta. A pneumatic conveying line 1 extends from a mill (not shown) to a drying/dosing device 2 . Any dry mixture of raw materials can be supplied to the drying/metering device 2 via the pneumatic conveying line 1 . The dry mixture of raw materials can be pre-mixed in the mill. An additive metering device (not shown) can be provided for dry metering of the additive in the mill or after the metering device 2 . A rapid stirrer 4 is placed downstream of the dry metering device 2 . The water is metered with the liquid metering device 3 and, if necessary, additives in liquid form are added to the dry mixture in the rapid mixer 4 . The final mixture prepared in this rapid mixer 4 is introduced into the mixing tank 5 of the pasta system. A belt evaporator 6 is placed downstream of the mixing tank 5 . The final mixture prepared in the rapid stirrer is then transferred to the belt evaporator 6 where the final mixture is evaporated. The belt evaporator 6 is connected via a further pneumatic conveying line 7, a separator 8 in which the conveyed air is separated from the product, a vibrating feed pipe 9, to a pasta press 10 with a twin-screw extruder Mixer/kneader in the form of machine 10a, press in the form of single-screw extruder 10b, and press forming head 10c. Downstream of the pasta press 10 are a shaking pre-dryer 11 , a pre-dryer 12 , a final dryer 13 and a cooler 14 .

Metering of the liquid is required at the beginning of the corn pasta process. A metered amount of water is used to slightly pre-puff the cornstarch contained in the corn. For this purpose, the temperature of the water metered in is 60°C to 80°C. It is also necessary to increase the water temperature in order to facilitate water penetration into the corn.

The metered ingredients, combined corn and water were mixed thoroughly in the speed mixer 4 so that the metered water was distributed over the entire surface of the corn. Starch modification of the surface may have been induced by the hot water, causing the corn kernels to agglomerate slightly.

The maximum possible retention time in the mixing tank 5 allows water to penetrate into the corn. . This allows for optimum results in subsequent heat treatments.

The purpose of the evaporation procedure in the belt evaporator 6 is to partially gelatinize the starch contained, or to enable swelling.

The starch modification can be adjusted in the evaporation time of 1 minute to 5 minutes, which makes it possible to also partially influence the chewing consistency of the cooked corn pasta. The belt evaporator is operated with an initial evaporation pressure of up to 6 bar, the working pressure in the evaporator is about 0.5 bar.

The cooked product is conveyed to the pasta press 10 by means of a pneumatic conveying line 7 via a separator 8 and a vibrating feed pipe. In the separator 8, the conveyed air is separated from the product to be conveyed. The vibrating feed tube 9 ensures an even feed into the mixer/kneader 10a of the pasta press 10.

Pasta presses (Bühler Polymatik) must be operated in such a way that the production quantities of corn prepared can be processed continuously. Power-imparting metering is performed initially in this step. The temperature of the mixer/kneader 10a, the press 10b and the press-forming head 10c has to be controlled, in particular to keep said temperature within a range of at least 50°C to 70°C. The operating speed is within the standard range and must be calculated accordingly in terms of power. The humidity of the dough fluctuates around 40% water content.

The corn pasta coming out of the pasta press (10a, 10b, 10c) has a higher dough moisture than the short and long products of traditional wheat flour type. The initial humidity of the product to be dried was measured to be about 40%. The shaking predryer 11 is correspondingly designed for production at higher temperatures from about 50°C to about 90°C, preferably around 75°C.

The drying temperature and material passage time in the pre-dryer 12 correspond to traditional wheat-based products.

The final drying in the final dryer 13 should and can also be carried out at a temperature higher than that used for said conventional products without negatively affecting the lutein (pigment of yellow maize) in the process. Typical temperatures in the final dryer 13 are about 75°C to 90°C, depending on the system and its configuration.

The stabilization to room temperature achieved in the cooler 14 can be done in the same way as conventional pasta under acclimatized conditions.

These measures ensured that the final moisture level of the corn pasta of the present invention was measured to be 11.5% to 12.5%.

Figure 2 is a schematic diagram of a second exemplary embodiment of the system of the present invention for carrying out the method of the present invention for making gluten-free pasta, such as corn pasta. All elements in FIG. 2 are identical or similar to elements with the same reference numerals in the first exemplary embodiment in FIG. 1 . Their functions are also the same or similar to those of the first exemplary embodiment of FIG. 1 .

In the first exemplary embodiment of Fig. 1, before the final dough mixture (wetted and evaporated raw material mixture) enters the pasta press 10, water is metered into the speed mixer 4 or the belt evaporator before steam 6 in. Instead, the water and steam are metered directly into the pasta press 10, specifically into the mixer/kneader of the pasta press 10 or the twin-screw extruder 10a. Water is directly metered into the twin-screw extruder 10a of the pasta press 10 via the liquid metering device 3'. Similarly, steam is metered directly into the twin-screw extruder 10a of the pasta press 10 via the steam metering device 6'. Steam metering takes place after water metering or downstream of water metering along the path reciprocated by the twin-screw extruder. As for other aspects, the first exemplary embodiment and the second exemplary embodiment correspond to each other.

Therefore, the second exemplary embodiment no longer requires the rapid stirrer 4 , the mixing tank 5 , the belt evaporator 6 , the second pneumatic line 7 , the separator 8 and the vibrating feed pipe 9 . As a result, the second exemplary embodiment involves much lower equipment expenditure than the first exemplary embodiment.

In contrast to the evaporation step of exemplary embodiment 1, the metering step transmits power directly to the pasta press (Bühler Polymatik) via the pneumatic line 1 for the pasta making step.

Liquid metering is performed by the liquid metering device 3 under substantially the same conditions as in Exemplary Embodiment 1.

According to exemplary embodiment 1, the evaporation process is carried out substantially at atmospheric pressure or slightly overpressure, while in the second exemplary embodiment the evaporation is carried out in the twin-screw extruder 10a at an operating pressure of about 2 bar to 5 bar conduct. In order to achieve starch modification over the entire desired range, it is necessary to achieve the proper tenacity of the corn by injecting steam during the steps performed by the mixer/kneader or twin-screw extruder 10a. The level of modification is such that the quality characteristics of the corn pasta with regard to bite, chewiness, and cooking loss can be adjusted.

Since the partial cooking step takes place within the mixer/kneader 10a, it must be possible to heat the latter up to about 80°C. With hot water and steam or just hot water the required energy can be directed into the corn to produce the desired gluten replacement in the form of a starch paste.

The hot water and steam treatment in the mixer/kneader 10a requires heating the system to 50°C - 70°C to prevent condensation, in this way preferably within the spiral with no or minimal slippage Transfer the dough.

The effect of head temperature on the elasticity and viscosity of the corn dough pieces is adjusted in such a way that no excess shear and pressure forces are created that could negatively affect mass flow. In this case, heating to 50°C to 65°C is also necessary.

The drying and stabilizing steps may be performed in the same manner as the drying and stabilizing steps of the first exemplary embodiment, such that the corn pasta will have a final moisture level of 11.5% to 12.5% water in the final analysis.

All products are preferably dried using the drying protocol described below in terms of temperature, humidity and time.

area temperature(℃) Humidity (relative humidity%) Retention time (minutes) area 1 30 60 5 area 2 60 80 10 area 3 80 80 twenty three area 4 82 80 38 area 5 88 80 72 area 6 88 78 80

Claims (58)

1. A method for making pasta with starch or a gluten-free raw material other than starch, wherein the gluten-free raw material other than starch is flour and/or grain meal, wherein the method Including the following steps: a) preparing a dry mixture of raw materials; b) metering water at a temperature of 30° C. to 90° C. into the raw material while the dry mixture of the raw materials is in motion, thereby making a dough or a raw material mixture containing water with a water content of 20% to 60%; c) metering steam with an initial steam temperature of 100° C. to 150° C. into the dough while the dough or the water-containing raw material is in motion; d) forming the dough thus obtained into a defined dough structure; and e) drying the formed dough structure into pasta, wherein the mass ratio of the metered amount of water to the metered amount of steam is 5:1˜1:1. 2. The method according to claim 1, characterized in that said cereal flour and/or cereal meal is based on corn, rice, millet or barley. 3. The method according to claim 1, characterized in that, in step b), the temperature of the water metered into the raw material is 75°C to 85°C. 4. The method according to claim 1, characterized in that, in step b), the water content of the prepared dough or water-containing raw material mixture is 38%-45%. 5. The method according to claim 1, characterized in that, in step c), the initial steam temperature of the steam metered into the dough is in the range of 100°C to 120°C. 6. The method of claim 1, wherein in step b) the dry mixture of raw materials is transferred to a mixer. 7. The method of claim 1, wherein in step b) the dry mixture of raw materials is transferred to a twin-screw agitator. 8. The method of claim 1, wherein in step c) the dough is moved to a mixer. 9. The method of claim 1, wherein in step c) the dough is moved to a twin-screw mixer. 10. The method of claim 8, wherein, during step c), the steam exposure time in the mixer is measured to be between 10 seconds and 60 seconds. 11. The method of claim 8, wherein during step c), the steam exposure time in the agitator is measured to be 20 seconds to 30 seconds. 12. The method according to any one of claims 1 to 6, characterized in that in step c) the aqueous raw material mixture is moved onto a conveyor belt. 13. Process according to any one of claims 1 to 6, characterized in that in step c) the aqueous feed mixture is transferred to a belt evaporator. 14. The method of claim 12, wherein during step c), the steam exposure time is measured to be 30 seconds to 5 minutes. 15. The method as claimed in any one of claims 1 to 11, characterized in that at least one additive is metered into the raw material mixture. 16. The method as claimed in claim 15, characterized in that the additive is metered into the dry mixture of raw materials in step a). 17. The method according to claim 15, characterized in that the additive is metered into the dry mixture of raw materials in step b). 18. The method according to claim 15, characterized in that at least one of monoglycerides or diglycerides or hardened fats is used as the additive. 19. The method according to any one of claims 1 to 11, characterized in that the steam metered in step c) has an operating pressure of 2 bar to 5 bar during evaporation. 20. The method according to any one of claims 1 to 11, characterized in that the steam metered in step c) has an initial steam pressure of 1 bar to 10 bar. 21. The method as claimed in any one of claims 1 to 11, characterized in that the mass ratio of the metered water quantity to the metered steam quantity is 4:1 to 2:1. 22. The method as claimed in any one of claims 1 to 11, characterized in that the mass ratio of the metered water quantity to the metered steam quantity is 3:1. 23. A system for implementing the method according to any one of claims 1 to 22, the system having: Mixing devices for forming dry mixtures of raw materials; water metering means (3; 3') for metering the water added to said dry mixture of raw materials; steam metering means (6; 6') for metering the addition of steam to said aqueous raw material mixture; raw material moving means (5, 6, 10a, 10b; 10a, 10b) for moving said raw material dry mixture and aqueous raw material mixture; a forming device (10c) for forming dough obtained from said raw material mixture into a defined dough structure; and Pasta drying device (11, 12, 13, 14) for drying said formed dough structure into pasta, characterized in that said steam is metered at an initial steam pressure of 1 bar to 10 bar. 24. The system of claim 23, wherein the material moving device has an agitator. 25. The system of claim 23, wherein the material moving device has a twin-screw agitator. 26. The system of claim 23, wherein the material moving device has a conveyor belt. 27. The system of claim 23, wherein the material moving device has a belt evaporator. 28. The system according to claim 24, characterized in that the mixer is a kneader (10a) having a housing, an ingredient supply portion, a dough discharge portion and at least two cooperating shafts, the shafts Extending from the ingredient supply portion to the dough discharge portion in the conveying direction or axial direction within the housing, stirring and kneading elements and forced conveying elements are provided. 29. The system according to claim 28, characterized in that the area of the kneader cavity upstream of its dough discharge section has a spiral dough kneading area with at least a corresponding The shrinkage of the axial cavity area, wherein the free cross-sectional area of the cavity between the surface of the working shaft and the inner wall of the housing measured perpendicular to the axial direction is divided by the area with a larger free cross-sectional area in the axial direction Decreases toward regions with smaller free cross-sectional areas. 30. The system according to claim 28 or 29, characterized in that the kneader has an area for mixing and conveying the dough upstream of its helical dough kneading area, wherein there is an axial area of the conveying screw and axial regions with mixing elements are arranged in turn on the working shaft in the conveying direction. 31. System according to claim 28 or 29, characterized in that the kneader has an additional zone upstream of its screw-shaped dough kneading zone for turning or processing the dough, wherein the turning and processing screw Arranged on said working shaft in the conveying direction so that axially extending channels are located in its threads, a fluid connection is established between adjacent coils. 32. The system of claim 31, wherein the channels are provided in the form of notches on the teeth of the threads. 33. The system of claim 31, wherein the channels are arranged in a loop between the core of the thread and the teeth. 34. System according to claim 29, characterized in that the surface of the working shaft and/or the surface of the inner wall of the housing is provided with an anti-stick layer in its helicoidal dough kneading area. 35. The system of claim 34, wherein the release layer is made of polytetrafluoroethylene. 36. A system according to any one of claims 24 to 29, wherein the material moving means has a dough press downstream of the twin screw mixer, the dough press having an upstream mixing tank. 37. The system according to any one of claims 24 to 29, characterized in that the material moving device has a single screw extruder (10b) located immediately downstream of the twin screw agitator (10a). 38. The system of claim 37, wherein said single screw extruder has a housing, a dough supply section, a dough discharge section, and a working shaft within said housing along a conveying direction Or extend axially from the raw material supply part to the dough discharge part and be provided with a forced transport element. 39. The system of claim 38, wherein the cavity of the single-screw extruder has a helical dough kneading zone upstream of its dough discharge section, the dough kneading zone having at least one The corresponding shrinkage of the axial cavity area, wherein the free cross-sectional area of the cavity between the surface of the working shaft and the inner wall of the housing measured perpendicular to the axial direction changes from a region with a larger free cross-sectional area to a smaller area in the axial direction. The area of free cross-sectional area decreases. 40. System according to claim 28 or 29, characterized in that the blender has an enclosure capable of being heated to 40°C to 100°C. 41. The system of claim 28 or 29, wherein the blender has an enclosure capable of being heated to 50°C to 75°C. 42. The system of claim 37, wherein the single screw extruder has a housing capable of being heated to 20°C to 60°C. 43. The system of claim 37, wherein the single screw extruder has a housing capable of being heated to 40°C to 50°C. 44. The system according to any one of claims 23-29, characterized in that the forming device (10c) has a pressurized forming head capable of being heated to 30°C-60°C. 45. The system according to any one of claims 23-29, characterized in that the forming device (10c) has a pressurized forming head capable of being heated to 40°C-50°C. 46. A system as claimed in any one of claims 23 to 29, wherein all steps in the process are monitored, adjusted and controlled on-line. 47. A gluten-free pasta product produced according to the method of any one of claims 1-22, wherein the starch contained in the product is swollen by 50%-100%, wherein the starch contained in the product Most of the starch granules contained are intact. 48. The pasta product of claim 47, wherein the starch contained in the product swells by 75% to 85%. 49. The pasta product of claim 47, wherein 60% to 80% of the starch granules contained in the product are intact or unbroken. 50. The pasta product according to any one of claims 47 to 49, wherein the pasta product has a cooking loss of less than 5% of the dry mass. 51. The pasta product according to any one of claims 47 to 49, wherein the pasta product has a fat content of less than 1% by dry mass. 52. The pasta product according to any one of claims 47 to 49, wherein the pasta product is made of starch or a gluten-free raw material other than starch, and the gluten-free The raw material of the protein is cereal flour and/or grain meal. 53. The method according to claim 52, wherein said cereal flour and/or cereal meal is based on corn, rice, millet or barley. 54. A method of making pasta from starch or a gluten-free raw material other than starch, said gluten-free raw material other than starch being grain flour and/or grain meal, wherein said method comprises Follow the steps below: a) preparing a dry mixture of raw materials; b) metering water at a temperature of 30° C. to 90° C. into the raw material while the dry mixture of the raw materials is in motion, thereby making a dough or a raw material mixture containing water with a water content of 20% to 60%; c) metering steam with an initial steam temperature of 100° C. to 150° C. into the dough while the dough or the water-containing raw material is in motion; d) forming the dough thus obtained into a defined dough structure; and e) processing the freshly pressed dough structure to form fresh pasta, wherein the mass ratio of the metered amount of water to the metered amount of steam is from 5:1 to 1:1. 55. The method according to claim 54, wherein said cereal flour and/or cereal meal is based on corn, rice, millet or barley. 56. The method according to claim 54, characterized in that in step b), the temperature of the water metered into the feedstock is between 75°C and 85°C. 57. The method according to claim 54, characterized in that in step b), the dough or the water-containing raw material mixture produced has a water content of 38% to 45%. 58. The method of claim 54, wherein in step c), the steam metered into the dough has an initial steam temperature of 100°C to 120°C.

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