CORRECTING ADDITIVE FOR MACARONI DOUGH AND MACARONI PRODUCT PRODUCTION METHOD Russian patent published in 2000 - IPC

FIELD: macaroni product industry. SUBSTANCE: correcting additive contains, wt.%: phosphoric acid salts, 1.2-2.0; ascorbic acid, 0.3-1.5; edible colorant, 1.5-4.5; macaroni dough structure improver, the balance. Aminoacetic acid, polysaccharide, anionic or non-ionogenic edible surfactant is used as macaroni dough structure improver. Method involves preparing dough from durum liquid flour and correcting additive taken in above mentioned amounts; forming and drying macaroni products. Method allows structural properties of macaroni products to be improved regardless of characteristics of flour used for preparing macaroni. EFFECT: increased efficiency, reduced cracking of macaroni products during drying process and improved cooking properties of macaroni products. 11 cl, 1 tbl