MACARONI PRODUCT MANUFACTURE METHOD Russian patent published in 1999 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves preliminarily wetting wheat grains till appearance of germs; filtering water not bound with grains; grinding grains to produce grain-and-water suspension with particle size not exceeding 500 micron; wetting wheat flour with water of grain-and-water suspension, with wheat flour being gradually spilled into grain-and-water suspension in the process of dough kneading. Prior to grinding, wheat grains may be additionally washed with following removal of washing liquid by free flowing. Native soft or hard kinds of wheat and macaroni as well as baker's grades of flour with moisture content not exceeding 14.5%, whiteness of at least 42 conventional units and gluten content of at least 28%, with gluten deformation index of 55-85 units may be used for manufacture of macaroni product. EFFECT: increased biological value of macaroni product, reduced production cost and wider range of raw materials used in the process. 4 cl, 3 ex