FIELD: food industry.
SUBSTANCE: core raw material for dry noodles production is durum wheat flour with addition of solid fat or butter in a powdered and/or granulated form with particles sized 0.1 mm or more. In the process of noodles production dough is made in the form of a small-sized mass or a thick sheet by way of application of reduced pressure to such dough using an extrusion moulding machine. Dough is cut in the form of noodle strips, gelatinated and dried with a hot air flow.
EFFECT: produced dry noodles have essentially straight shape as well as hardness, density, elasticity and decondensation capacity characteristic of pasta products.
20 cl, 6 tbl, 2 dwg, 11 ex
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