METHOD OF PRODUCING PASTA FOOD PRODUCT BY EXTRUSION THROUGH POLYACETAL RESIN INSERT AND BY-PRODUCT Russian patent published in 2024 - IPC A23L7/109 

FIELD: food industry.

SUBSTANCE: proposed method for production of pasta food product involves mixing of water and flour from semolina or semolato durum wheat, with production of dough with water content from 35 to 37.5 wt.% of total weight of said dough. Then the dough is kneaded, and the kneaded dough is extruded through a spinneret plate insert from a polyoxymethylene copolymer. Then the extruded dough is dried to produce a pasta food product with moisture content lower than or equal to 12.5 wt.% of the total weight of the said food product. Obtained pasta food product has surface roughness R_a from 3.5 to 6 mcm, preferably from 4.5 to 5.7 mcm, calculated in accordance with ISO 16610-21 procedure. Said pasta food product represents dry pasta with moisture content lower than or equal to 12.5 wt.% of total weight of said food product.

EFFECT: invention makes it possible to produce pasta with optimum surface roughness and astonishing hardness "al dente" during cooking, which ensures good adhesion of sauce, which is used for seasoning this pasta food product prepared in accordance with tradition.

11 cl, 4 tbl, 2 ex, 1 dwg