METHOD FOR PRODUCING GLUTEN-FREE PASTA Russian patent published in 2023 - IPC A23L7/109 A23L29/206 

FIELD: food industry.

SUBSTANCE: method for the production of gluten-free pasta is characterized by the fact that it includes dosing raw materials and preparing a mixture of gluten-free flour and psyllium husks, while whole-ground buckwheat flour or whole-ground buckwheat flour with whole-ground corn and/or rice flour from the obtained mixture and water at a temperature of 20-25°C or 75-80°C knead the dough for 10-15 minutes until the moisture content of the dough is 41-44%, the dough is fed into the dough mixer of the pasta press, after which the molding, layout, drying of products is carried out at a temperature of 45-55°C to humidity no more than 13% and cooling. All components are taken at a certain ratio.

EFFECT: improving the cooking properties of gluten-free pasta and providing the possibility of their use in the nutrition of population groups that do not consume products of animal origin.

1 cl, 2 tbl, 4 ex