FIELD: food industry.
SUBSTANCE: disclosed are pasta products for preventive purposes, containing whole-ground triticale flour, functional additives and drinking water. Functional additives used are laminaria powder in amount of 0.8-2.0% of the content of whole-ground triticale flour and cheese powder in amount of 8-12% of the content of whole-ground triticale flour.
EFFECT: invention is aimed at obtaining a product with high content of iodine, calcium and protein, which can be used for preventive nutrition and for iodine, calcium and protein deficiency.
1 cl, 2 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PASTA PRODUCTION METHOD | 2019 |
|
RU2719125C1 |
| NOODLE PRODUCTS INTENDED FOR PERSONS OF GERONTOLOGICAL PROFILE, AND METHOD FOR THEIR PRODUCTION | 2021 |
|
RU2769733C1 |
| METHOD FOR PRODUCTION OF CRISPBREADS | 2019 |
|
RU2709743C1 |
| FUNCTIONAL PURPOSE BREAD PRODUCTION METHOD | 2013 |
|
RU2528690C1 |
| BREAD PRODUCTION METHOD | 2021 |
|
RU2755689C1 |
| METHOD TO PRODUCE BREAD WITH BUCKWHEAT FLOUR | 2016 |
|
RU2611824C1 |
| METHOD OF PRODUCING DRY FUNCTIONAL MIXTURES | 2015 |
|
RU2602629C1 |
| METHOD OF PASTRY PRODUCTION | 2000 |
|
RU2164751C1 |
| PASTA PRODUCTS OF PREVENTIVE PURPOSE | 2015 |
|
RU2607350C1 |
| METHOD FOR PRODUCING GLUTEN-FREE PASTA | 2022 |
|
RU2799533C1 |
