METHOD OF PRODUCING INSTANT MACARONI Russian patent published in 1999 - IPC

FIELD: food industry. SUBSTANCE: method involves using of wheat baking high-grade flour and semifat soya flour taken in ratio 1:(0.01-0.20) mas. pts. Dough is prepared by preliminary mixing flour, ammonium hydroorthophosphate, common salt, powder-like iodine- and/or protein- and/or hydrocarbon-containing product and emulsifier. The latter is taken in the amount of 0.05-0.10% to flour mass. Dough kneading is carried out at temperature 20-50 C. The dough is formed, half-finished product is treated with steam or heated fat, and packed. EFFECT: reduced passing-in of nutrient substances into boiling water; improved elasticity and color of prepared products. 4 cl