PASTA PRODUCTS PRODUCTION METHOD Russian patent published in 2012 - IPC A23L1/16 

FIELD: food industry.

SUBSTANCE: invention relates to pasta products production using functional additives and may be used in food industry. One proposes a pasta products production method envisaging preparation dough of flour, water and a corrective additive in a flour mixer, pasta products moulding and drying. The flour is represented by gluten-free flours from the following list: rice, buckwheat, corn flour. In the composition of the products one introduces additional raw materials from the following list: starch, pea, millet, soya, lupine, amaranth flours, fruit and vegetable powders. A preliminary mixture is prepared of the additional raw materials and a part of the flour in the flour mixer. Then one sequentially adds the base weight of flour and the corrective additive into the mixture and performs kneading at the water temperature being 30-50°C, the dough moisture content equal to 30-35%.

EFFECT: invention usage allows to make pasta products intended both for prophylactic purposes and for satisfaction of the human need for the food product and enables production of pasta based on local agricultural products in regions where wheat and rye do not grow which allows to expand the pasta products range.

2 cl, 2 tbl, 9 ex