| 摘要 |
FIELD: food-processing industry, in particular macaroni production. ^ SUBSTANCE: dough composition for obtaining of macaroni products contains wheat flour, water, and chicken meat or veal meat used in an amount of 15% by weight of flour. Meat additives are ground to 325±25 micron sized particles. ^ EFFECT: improved physicochemical, structural-mechanical and cooking properties of macaroni products. ^ 3 tbl, 2 ex |
