FIELD: food-processing industry. SUBSTANCE: method involves kneading dough from flour, liquid phase and corrective additive. Corrective additive is mixture of at least two components selected from the group of substances facilitating improvement of structure of macaroni product: amino acids A, polysaccharides B and surfactants C, used in the following amounts, wt. %: A: B: C= (99.89-0.003): (99.96-0.09): (98.91-0.02), or A:B= (99.9-0.003): (99.997-0.099), or A: C=(99.901-0.099):(99.9-0.099), or B:C=(99.967-0.99): (99.01-0.033). Corrective additive is introduced in an amount of 0.01-30 wt. % of rye flour. EFFECT: wider range of macaroni products, improved macaroni molding process and increased quality of macaroni products from rye flour. 12 cl, 2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF CRACKER-TYPE SEMI-FINISHED FOOD PRODUCT | 2001 |
|
RU2221430C2 |
| METHOD FOR PRODUCTION OF PASTA PRODUCTS | 2017 |
|
RU2665067C1 |
| CORRECTING ADDITIVE FOR MACARONI DOUGH AND METHOD OF PREPARING MACARONI PRODUCTS | 1999 |
|
RU2151525C1 |
| CORRECTING ADDITIVE FOR MACARONI DOUGH AND MACARONI PRODUCT PRODUCTION METHOD | 1998 |
|
RU2147202C1 |
| MACARONI PRODUCT MANUFACTURE METHOD | 2000 |
|
RU2166863C1 |
| AMENDING ADDITIVE FOR OBTAINING OF MACARONI PRODUCTS AND DOUGH FOR MEAT POCKETS AND METHOD FOR OBTAINING OF MACARONI PRODUCTS | 2001 |
|
RU2223664C2 |
| METHOD FOR PREPARING OF FAST-COOK MACARONI PRODUCTS | 2002 |
|
RU2259788C2 |
| METHOD FOR MANUFACTURING OF MACARONI PRODUCTS WITH THE USE OF NON-STANDARD RAW MATERIAL SUCH AS AMARANTH | 2001 |
|
RU2222223C2 |
| MACARONI PRODUCT MANUFACTURE METHOD | 1999 |
|
RU2138970C1 |
| METHOD OF PRODUCING INSTANT MACARONI | 1999 |
|
RU2150850C1 |
