METHOD FOR OBTAINING OF MACARONI PRODUCTS Russian patent published in 2006 - IPC A23L1/16 

FIELD: food-processing industry, in particular, mass production of macaroni products and also preparing of foods for dietary and prophylactic feeding.

SUBSTANCE: method involves preparing enriching additive from ground amaranth seeds and millet used in the ratio of (30-70):(70-30); mixing wheat flour and enriching additive used in an amount of 5-10% by weight of flour; adding water into resultant mixture in an amount needed for producing of macaroni dough, with correcting additive containing hemicellulose in an amount of 0.01-0.1% and ascorbic acid in an amount of 0.01-0.02% by weight of enriching additive being solved in water; mixing said components during 12-15 min for producing of macaroni dough; forming macaroni products.

EFFECT: improved quality of ready products, in particular, nutrient and biological value, increased content of irreplaceable amino acids and mineral substances, soft taste and aroma of macaroni products.

4 cl, 4 tbl, 6 ex