MULTI-GRAIN NOODLES Russian patent published in 2020 - IPC A23L7/109 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Multigrain noodles characterized by fact that it is obtained from 70 wt. % of wheat bakery flour and 30 wt. % of whole-milled multi-grain flour, which is a mixture of oat, barley and rye flour, wherein content of barley flour in total dry flour composition is 7–15 wt. %, oat - 3–9 wt. %, rye flour - 7–12 wt. %, at manufacture of noodles the technology of gradual rolling-out of dough is used, at which thickness of dough decreases from 10 mm on the first rolling-out shaft to 1.3-0.9 mm on the eighth rolling shaft, wherein rolling is carried out at ambient temperature of 25 ± 3 °C, and also a sparing drying mode is used with temperature not exceeding 45 ± 3 °C.

EFFECT: invention widens range of noodles, which has optimal structure of dough, namely, elasticity, and also has high organoleptic properties of end product.

4 cl, 2 tbl, 3 ex