FIELD: food processing industry, in particular pasta production with increased biological value.
SUBSTANCE: claimed composition contains wheat flour and water, as well as protein-containing additives such as pulse flour, namely either pea flour in amount of 10 % based on wheat flour mass or lentil flour in amount of 10 % based on wheat flour mass, or complex additive containing kidney bean flour in amount of 2.5 % based on wheat flour mass and wild ash puree in amount of 7.5 % based on wheat flour mass.
EFFECT: pasta with high organoleptic and structural characteristics, increased protein content and balanced amino acid composition.
2 tbl, 2 ex
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