FIELD: food-processing industry.
SUBSTANCE: method involves mixing flour produced from amaranth seeds with flour produced from at least one of cereal crops; adding components envisaged by receipt; forming products and providing thermal processing. Amaranth seed flour used has moisture content exceeding that of cereal crops flour. One of components used is aqueous solution of salt of polyvalent metal of food acid. Amaranth seed flour used may have moisture content exceeding that of cereal crops flour by 1-5% and weight part of fat not in the excess of 10% on conversion to dry substance. One of components used may be 10-16%-aqueous solution of salt of polyvalent metal of food acid, which may be added in an amount not in the excess of 0.25% by weight of amaranth seed flour. Amaranth seed flour is mixed with cereal crops flour in an amount of at least 10% by total receipt weight of flour. Amaranth green mass flour may be added provided that said green mass is harvested at period not later than flowering phase in an amount of 2-5% by weight of amaranth seed flour. Aqueous solution of salt of polyvalent metal may be aqueous solution of metal selected from the group comprising microelements or from group comprising macroelements, which are part of human organism. Aqueous solution of salt of polyvalent metal may be aqueous solution of salt selected from the group comprising calcium chloride, magnesium asparginate, calcium malate, zinc tartrate, iron citrate, calcium citrate, magnesium carbonate, aluminum pyrophosphate, chromium pyrophosphate. Polyvalent metal salt solution is added in amounts selected on the basis of content of metal in ready product, which is not in the excess of 7 mg/kg.
EFFECT: increased efficiency and reduced cost for manufacture of farinaceous products with balanced content of natural elements possessing curative and prophylactic properties, and wider range of farinaceous products obtained with the use of said method.
8 cl, 3 ex
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Authors
Dates
2005-04-10—Published
2003-03-18—Filed