FIELD: food industry.
SUBSTANCE: invention can be used in production of pasta products of wheat flour. Proposed dough composition for pasta production contains wheat flour and water. Note here that it contains a mixture of water and potato juice in ratio, wt%: water 20-40, potato juice 60-80.
EFFECT: invention improves rheological properties of pasta dough due to strengthening of wet gluten flour by Lipoxygenase potato juice to the free unsaturated fatty acids.
1 cl, 3 tbl, 3 ex
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