METHOD FOR PRODUCING QUICK-COOKING NOODLES Russian patent published in 1997 - IPC

FIELD: food industry. SUBSTANCE: method involves kneading the dough with 28-32% humidity from flour, water, salt, and ammonium carbonate taken in amount of 0.1-0.2% to flour mass. At the end of kneading citric acid solved in water is added to dough in amount of 0.01-0.05% to flour mass. Before forming, the dough is aged for 10-20 min. Half-finished product is treated with steam for 80-100 s; at the beginning of treatment, steam temperature is 78-90 C, while at the end, 95-100 C. Then half-finished product is dried by heat treatment in fat and packed. EFFECT: higher efficiency. 3 cl