FIELD: food processing industry, in particular pasta production.
SUBSTANCE: claimed composition contains wheat flour, water, and yeast, namely purified dry brewers yeast in amount of 10 % based on wheat flour mass, or dried yeast in amount of 5 % based on wheat flour mass, or inactivated food Torule yeast in amount of 5 % based on wheat flour mass.
EFFECT: pasta with increased protein content and balanced amino acid formulation.
3 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| DOUGH COMPOSITION FOR PASTA PRODUCTION | 2011 |
|
RU2466563C1 |
| DOUGH COMPOSITION FOR PASTA PRODUCTION | 2005 |
|
RU2289953C1 |
| COMPOSITION OF DOUGH FOR PASTA PREPARATION | 2008 |
|
RU2369268C1 |
| DOUGH COMPOSITION FOR PRODUCTION OF PASTA OF BREAD-BAKING FLOUR | 2011 |
|
RU2464812C1 |
| DOUGH COMPOSITION FOR PASTA PRODUCTION | 2005 |
|
RU2289952C1 |
| DOUGH COMPOSITION FOR PASTA PRODUCTION | 2011 |
|
RU2462046C1 |
| DOUGH COMPOSITION FOR MACARONI PRODUCTS | 2004 |
|
RU2265371C1 |
| PASTA PRODUCTION METHOD | 2008 |
|
RU2358453C1 |
| PASTA DOUGH COMPOSITION (VERSIONS) | 2020 |
|
RU2741104C1 |
| METHOD FOR PRODUCTION OF A WHEAT BAKERY PRODUCT WITH AN AMARANTH ENRICHER | 2018 |
|
RU2689535C1 |
