FIELD: food industry.
SUBSTANCE: dough composition for pasta production contains wheat flour, water and a complex additive. The said additive includes pea meal in an amount of 10% of the flour weight, carrot paste in an amount of 8.5% of the flour weight and kefir with fat content equal to 3.2% in an amount of 7.5% of the flour weight. Wet gluten content in the wheat flour is equal to no less than 28%; the water temperature for dough kneading is equal to no more than 45°C.
EFFECT: invention allows to produce pasta with enhanced nutritive value and high quality indices.
3 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
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| 0 |
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SU1779316A1 |
