| 摘要 |
FIELD: food processing industry, in particular functional pasta production. ^ SUBSTANCE: claimed composition contains wheat flout, water and food fibers, namely Rafriline(R)GR in amount of 4-8 % based on flour mass or wheat cellulose in amount of 6 % based on flour mass, and dry wheat gluten in amount of 3 % based on flour mass. ^ EFFECT: pasta of improved quality with increased content of protein and food fibers. ^ 4 tbl, 2 ex |
