METHOD FOR PREPARING PASTA DOUGH Russian patent published in 2022 - IPC A23L7/109 A23L7/113 

FIELD: food industry.

SUBSTANCE: invention relates to methods and equipment for processing grain products and can be used in the food industry for the preparation and processing of dough, in particular for the production of pasta and semi-finished products. A method for the production of pasta is proposed, which provides for mixing wheat flour of the highest grade, drinking water and enriching additives, kneading dough, molding, cutting and drying, while for kneading dough into a sealed mixing and vacuum kneading chamber, wheat flour of the highest grade and an enriching additive in the form of spelt flour and amaranth flour, taken in a ratio of 1:1, then vacuumed with stirring to completely remove the gas phase from the interparticle space of the flour mixture with a vacuum mode of 5 up to 15 kPa, after that, under vacuum, drinking water is also dosed there and mixing is continued, the dough is kneaded for 90-160 s at a temperature of 30-35°C until homogeneous pasta dough with a humidity of 28% is reached, while the pasta dough is prepared with the following ratio of the initial prescription components, in kg: wheat flour baking of the highest grade 80; enrichment additive 20; drinking water by calculation.

EFFECT: invention is aimed at creating a method for the production of pasta that most fully implements the possibilities of vacuuming dough and biologically active properties and the possibilities of enriching agents, to increase on this basis the quality, strength, cooking properties and nutritional value of pasta, by achieving maximum uniformity of the distribution of prescription components and the formation of a homogeneous elastic-plastic structure of pasta dough.

1 cl, 3 ex