METHOD FOR PRODUCING THERMALLY PROCESSED MACARONI PRODUCTS Russian patent published in 2001 - IPC

Abstract RU 2170030 C2

FIELD: food-processing industry. SUBSTANCE: method involves forming dough from raw material, including gluten-free starch-containing raw material, by extruding dough through openings of die heated to temperature of 80-150 C, with opening length being at least 10 cm to provide for deep or full processing of formed raw products with steam produced from inner moisture of products in the process of heating inside die openings. Method allows macaroni product manufacture process to be intensified without usage of separate steamers. EFFECT: simplified method and increased efficiency. 2 tbl, 4 ex

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RU 2 170 030 C2

Authors

Medvedev G.M.

Matveev D.A.

Pikkoli Antonio

Dates

2001-07-10—Published

1998-12-21—Filed