METHOD FOR MANUFACTURING OF MACARONI PRODUCTS WITH THE USE OF NON-STANDARD RAW MATERIAL SUCH AS AMARANTH Russian patent published in 2004 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves kneading dough from wheat flour, food enriching additive and water; introducing additive for correcting dough moisture content up to 30%; forming and drying macaroni products. Food enriching additives are cereal and/or vegetable amaranth processing products and dough moisture content correcting additives are phosphates used in an amount of 0.03-1.00% by weight of flour. Enrichment additives of amaranth allow biological value of ready products to be increased and microbiological contamination to be reduced. Dough moisture content correcting additive in the form of phosphates improves dough structure, facilitates dough forming, increases cooking properties, i.e., reduces transfer of dry substances into cooking water. EFFECT: increased flexibility and improved gustatory properties of ready products. 6 cl, 1 tbl, 6 ex