FIELD: food industry.
SUBSTANCE: a method for manufacturing pasta, including extruding under pressure from 80 kgf/cm2 up to 200 kgf/cm2 for obtaining noodles, the noodle dough being obtained by mixing a raw flour material containing flour from wheat of the hexaploid group and having the gluten index from 76 to 86. The resulting pasta is cooked and frozen.
EFFECT: invention allows to obtain pasta that has undergone the heat treatment, with the smooth surface appearance and the firm and elastic texture comparable to that of dry pasta undergone the cooking.
9 cl, 5 tbl, 12 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING COOKED AND FROZEN PASTA PRODUCTS | 2012 |
|
RU2610313C2 |
| METHOD OF PRODUCING COOKED AND FROZEN PASTA PRODUCTS | 2012 |
|
RU2603027C2 |
| FROZEN NOODLES AND METHOD OF THEIR PRODUCTION | 2013 |
|
RU2628281C2 |
| MACARONI PASTE PRODUCTION METHOD | 0 |
|
SU1812951A3 |
| DRY INSTANT NOODLES AND THEIR PRODUCTION METHOD | 2010 |
|
RU2518004C1 |
| METHOD FOR MANUFACTURING OF MACARONI PRODUCTS WITH THE USE OF NON-STANDARD RAW MATERIAL SUCH AS AMARANTH | 2001 |
|
RU2222223C2 |
| FAST FOOD PRODUCT "BUSINESS MENU", EGG NOODLE FOR THIS PRODUCT AND METHOD FOR PRODUCING THE SAME | 2005 |
|
RU2316229C2 |
| METHOD FOR PRODUCING FROZEN NOODLES AND COMPOSITION FOR PREVENTING FREEZING INJURY | 2013 |
|
RU2619244C2 |
| METHOD OF PRODUCING MACARONI | 2005 |
|
RU2302125C2 |
| DRY INSTANT PASTA PRODUCTS, USE THEREOF AND METHOD OF PRODUCTION | 2011 |
|
RU2584076C2 |
