FIELD: food industry. SUBSTANCE: method involves using flour and liquid. Used as liquid is pectin extract with mass parts of pectin substances not less 0.5% in amount of 20-25% to flour mass. EFFECT: higher biological value. 1 tbl
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCING JELLY-LIKE PRODUCT | 1993 |
|
RU2081615C1 |
METHOD OF PREPARING THE DRY PECTIN EXTRACT FROM PLANT RAW AND A METHOD OF PREPARING PECTIN FROM PLANT RAW | 1994 |
|
RU2080081C1 |
METHOD OF PREPARING PECTIN-CONTAINING PRODUCT | 1991 |
|
RU2035516C1 |
METHOD OF PREPARING LIQUID PECTIN-CONTAINING PRODUCT | 1991 |
|
RU2050794C1 |
METHOD FOR PRODUCTION OF PECTIN-CONTAINING SUGAR | 1991 |
|
RU2005791C1 |
COMPOSITION FOR PREPARING OF DOUGH FOR BAKERY PRODUCTS | 2006 |
|
RU2319382C1 |
METHOD FOR MANUFACTURING MACARONI PRODUCTS | 2002 |
|
RU2244445C2 |
METHOD FOR PRODUCTION OF PECTINE FROM VEGETABLE RAW MATERIALS | 1991 |
|
RU2035165C1 |
COMPOSITION FOR MANUFACTURING DOUGH FOR BAKERY FOODS | 2006 |
|
RU2316964C2 |
COMPOSITION FOR MANUFACTURING DOUGH FOR BAKERY FOODS | 2006 |
|
RU2316965C1 |
Authors
Dates
1997-06-20—Published
1993-05-28—Filed