FIELD: food industry.
SUBSTANCE: invention relates to food industry and may be used in production of pasta with addition of vegetal raw materials and increased nutritive value. Dough composition for pasta production contains the following components, wt.%: durum wheat flour – 62-66, chicken egg – 12-13, salt – 0.6-0.7 and fresh topinambur puree – 20.3-25.
EFFECT: invention allows to produce pasta products with reduced starch and cholesterol content and with increased content of food fibres, inulin and polyphenols.
1 cl, 2 tbl
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