DOUGH COMPOSITION FOR NOODLE PRODUCTS Russian patent published in 2018 - IPC A23L7/109 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, to noodle production. Composition of a dough for the noodle production, containing wheat flour, drinking water and a biologically active additive is proposed, and it contains a high-quality wheat flour, and as a biologically active additive, a vegetable and/or fruit powder, obtained by drying the feedstock in two stages is used, at the first stage the drying is carried out to a residual moisture content of 30–35 % at a temperature of up to 90 °C, and in the second stage – up to a residual moisture content of 6–8 % at a temperature not exceeding 40 °C, with simultaneous disintegration of the processed materials. In this case, the content of wheat flour of the highest grade is up to 97 % of mass and the content of vegetable and/or fruit powder is from 3.0 to 8.0 % by weight.

EFFECT: invention provides for the production of noodle products of the high nutritional value.

3 cl, 1 tbl, 2 ex