FIELD: food industry.
SUBSTANCE: invention relates to food industry. The dough composition for pasta production includes wheat flour, drinking water and food fibres, in particular, high amylose pea starch in an amount of 5-20% of the four weight.
EFFECT: invention allows to increase physical and chemical indices and biological value of pasta, reduce the prime cost of the product and expand the pasta products range.
4 tbl, 2 ex
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