FIELD: food industry, particularly, production of instant macaroni. SUBSTANCE: method involves using wheat baker's flour of high and first grades taken in ratio (20:80):(80:20). Solution is preliminarily prepared by means of dissolving in water sugar, common salt, sodium glutamate and mixture of functional additives. The latter includes texturizers and antioxidants and may have colorants. Dough kneading is carried out by mixing flour and solution. The dough is formed, and half-finished product is treated by steam or heated fat, and packed. EFFECT: increased quality of products and efficiency of their production. 7 cl, 7 ex
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