METHOD FOR PRODUCTION AND PACKAGE OF DOUGH SEMI-PRODUCTS Russian patent published in 2016 - IPC A21D8/02 A21D6/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of dough semi-products. Method for production of semi-finished products from dough includes sieving of prime grade flour with high whiteness not less than 58 % and gluten content not less than 28 % and/or of varieties of durum wheat in a flour sifting-and-dressing machine with the screen aperture size of 1×1 mm, loading of flour into a dough mixer with vacuumizing, loading of egg powder and salt into the same mixer and mixing them in the dry form during 2-5 minutes. Then purified water is added and, possibly, vegetable oil, vacuum is created in the dough mixer and dough is kneaded for 5-10 minutes at high rpm and for 5-15 minutes at low rpm until formation of granules with the size of 5-12 mm. Then the granules are fed to the dough rolling linear device for a dough sheet production of required thickness, after which the dough is fed for cutting semi-products or to the noodle cutter. Further the semi-finished products are held in the refrigeration chamber until their temperature reaches 5-10 °C, and after cooling the semi-finished products are sprinkled with cornstarch and packed into vacuum packaging while filling with modified gaseous medium, herewith the dough is kneaded at the following proportions (wt%): flour - 60-80, water - 15-32.5, egg powder - 1-4.0, salt - 0.15-3.00, vegetable oil - 0-0.5.

EFFECT: proposed method for production and package of semi-products from dough provides long storage life of dough pieces without decrease of their quality.

3 cl, 3 ex