MACARONI PRODUCT Russian patent published in 2001 - IPC

FIELD: macaroni products industry. SUBSTANCE: macaroni product is prepared from high grade, first or second grade wheat flour or rye flour, wheat sifting used in an amount of 45-100 weight parts per 100 weight parts of flour, and water. Macaroni product has improved cooking properties, i.e. increased water absorbing capacity, increased gustatory, nutritive and dietary properties allowing this product to be used as curative and prophylactic food. EFFECT: increased quality of macaroni product. 3 cl, 2 tbl, 17 ex