| 摘要 |
FIELD: food-processing industry, in particular, method for obtaining of macaroni products, which may be used in dough forming with the use of die. ^ SUBSTANCE: method involves preparing dough from wheat flour, water, and additives; compacting dough; providing action upon dough mass of alternate electric current for 3-15 min, with specific heat released during said procedure being at least 34.5 kJ/kg, to result in heating of dough in chamber positioned before die to temperature of 65-70 C, said procedure being provided by directing electric current through electrodes and dough mass. ^ EFFECT: intensified process for producing of macaroni products, increased controllability of pressing process, reduced moisture content of dough under pressing process, improved quality of ready product and increased efficiency of processing equipment. ^ 1 dwg, 6 ex |
