更多关于通心粉和面条产品的法规，请详见美国FDA 21 CFR 第139部分关于通心粉和面条产品的法规汇总。

　　§ 139.140   Wheat and soy macaroni products.

　　（a） Wheat and soy macaroni products are the class of food each of which conforms to the definition and standard of identity and is subject to the requirements for label statement of ingredients, prescribed for macaroni products by §139.110（a）, （f）（2）, （f）（3）, and （g）, except that:

　　（1） Soy flour is added in a quantity not less than 12.5 percent of the combined weight of the wheat and soy ingredients used （the soy flour used is made from heat-processed, dehulled soybeans, with or without the removal of fat therefrom）; and

　　（2） None of the optional ingredients permitted by §139.110（a） （1） and （2） is used. When the optional ingredient gum gluten （§139.110（a）（5）） is added, the quantity is such that the protein derived therefrom, together with the protein derived from semolina, durum flour, farina, flour or any combination of these used, does not exceed 13 percent of the weight of the finished food.

　　（b） Wheat and soy macaroni is the wheat and soy macaroni product the units of which conform to the specifications of shape and size prescribed for macaroni by §139.110（b）.

　　（c） Wheat and soy spaghetti is the wheat and soy macaroni product the units of which conform to the specifications of shape and size prescribed for spaghetti by §139.110（c）.

　　（d） Wheat and soy vermicelli is the wheat and soy macaroni product the units of which conform to the specifications of shape and size prescribed for vermicelli by §139.110（d）.

　　（e） The name of each food for which a definition and standard of identity is prescribed by this section is “Wheat and soy macaroni product”， “Wheat and soybean macaroni product”， “___ and soy macaroni product”， or “___ and soybean macaroni product”， the blank in each instance being filled in with the name whereby the wheat ingredient used is designated in §139.110（a）; or alternatively, the name is “Wheat and soy macaroni”， “Wheat and soybean macaroni”， “___ and soy macaroni”， or “___ and soybean macaroni” when the units of the food comply with the requirements of paragraph （b） of this section; or “Wheat and soy spaghetti”， “Wheat and soybean spaghetti”， “___ and soy spaghetti”， or “___ and soybean spaghetti” when such units comply with the requirements of paragraph （c） of this section; or “Wheat and soy vermicelli”， “Wheat and soybean vermicelli”， “___ and soy vermicelli”， or “___ and soybean vermicelli” when such units comply with the requirements of paragraph （d） of this section, the blank in each instance being filled in with the name whereby the wheat ingredient used is designated in §139.110（a）.

　　[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]