FIELD: food industry, macaroni manufacturing.
SUBSTANCE: the suggested food additive contains a substance that improves the structure of macaroni dough and a substance that corrects the color and, also, a starchy component. As a substance to improve the structure of macaroni dough one should apply the mixture of enzymatic-modified lecithin with dry gluten As a substance to correct the color it is necessary to apply citric acid at the following ratio of components, weight%: enzymatic-modified lecithin 0.0002-0.01, dry gluten 0.03-1.0, citric acid 0.01-0.03, starchy foundation - the rest. This enables to improve quality and boiling properties of the product.
EFFECT: higher efficiency.
2 ex
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