PASTA PRODUCTION METHOD AND PASTA Russian patent published in 2009 - IPC A23L1/16 

FIELD: food industry.

SUBSTANCE: pasta contains preliminary processed diet wheat cereal bran, wheat flour of high or first grade and water. It is produced by following: paste is produced out of prepared dough by pressing using matrix, cooled, dried and blowed over with air. Mixing of flour and brat is performed in two stages. Preliminary and secondary mixing. Forming of pasta dough is also performed in two stages. On first stage obtained homogenous dry mixture is dosed and supplied into kneading chamber where water warmed up to 38-45°C is also supplied. Mixing is performed during 10-12 minutes. Crumb-like dough mass is obtained. On the second stage secondary mixing is performed during 3-5 minutes. Pasta dough is obtained, supplied into extrusion barrel where dough cooling is performed. Pasta dough is supplied into matrixes for pressing pasta under pressure. On both stages mixing is performed in vacuum with vacuum depth 700-730 MPa. After that pasta drying is performed. Drying is performed in three stages by drying of pasta from outside, by hot air blowing, than by hot air blowing at 45-50°C with simultaneous mixing of pasta and final drying of pasta at 95-100°C.

EFFECT: pasta production method and pasta are described.

2 cl