| 摘要 |
FIELD: food-processing industry, in particular, obtaining of macaroni products. ^ SUBSTANCE: method involves producing macaroni products from dispersed wheat grain (soft white spring wheat) by wetting the latter in water at temperature of 40°C at grain-to-water ratio of 1:1, with the use of enzyme preparations of cellulolytic action, i.e., Celloviridin or Pentopan 500BG, utilized in an amount of 0.56 g or 0.008 g per 100 g of grain, respectively, and ascorbic acid in an amount of 0.2 g per 100 g of grain in order to provide pH medium optimal for action of enzyme preparations, said medium providing pH value of 4-5, for time sufficient for achievement of moisture content of 32-33% by grains. ^ EFFECT: wider range of raw material stock for producing of macaroni products and improved quality and microbiological purity of macaroni products. ^ 3 tbl, 8 ex |
