FIELD: food-processing industry. SUBSTANCE: method involves soaking whole wheat grains till appearance of germs; decanting excessive water; dispersing swollen grains and mixing with thickening agent, which is used in an amount of at least 20% by weight. Different kinds of flour and/or different kinds of polysaccharides may be used as thickening agent. Method allows macaroni products with increased biological value to be obtained. EFFECT: increased efficiency by wider range of raw materials used for production of macaroni, reduced production cost and improved quality of product. 13 cl, 1 tbl
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