METHOD FOR THE PRODUCTION OF GRAIN PASTA Russian patent published in 2022 - IPC A23L7/109 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used in the production of pasta from alternative basic raw materials. The method for the production of grain pasta provides for preliminary soaking of the peeled and washed grain of the naked spelled Gremme variety in water for 30-45 minutes at a temperature of 45±2°C and at a grain:water ratio of 1:1, until the grain reaches a moisture content of 26-29 % followed by removal of excess moisture within 3-5 minutes. The swollen grain is crushed until a homogeneous consistency is obtained, sieved through a sieve with a mesh size of 0.9 mm. The dough is kneaded with a moisture content of 28-34% in the dough mixing trough of a pasta press with the addition of the calculated amount of water, taking into account the obtained moisture content of the dispersed grain mass. Pressing, cutting, cutting semi-finished pasta, drying, stabilizing and cooling grain pasta.

EFFECT: invention is aimed at expanding the range of grain pasta of increased nutritional value with high quality indicators.

1 cl, 2 tbl, 2 ex