FIELD: food processing industry, in particular functional pasta production.
SUBSTANCE: claimed composition contains wheat flout, water and food fibers, namely Rafriline®GR in amount of 4-8 % based on flour mass or wheat cellulose in amount of 6 % based on flour mass, and dry wheat gluten in amount of 3 % based on flour mass.
EFFECT: pasta of improved quality with increased content of protein and food fibers.
4 tbl, 2 ex
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