| 摘要 |
food-processing industry. SUBSTANCE: method involves kneading dough from flour, liquid phase and enriching additive; molding and drying product. Enriching additive is mixture containing Jerusalem artichoke powder and iodized salt used in the ratio of (9.9-98.5):(1.5-90.9) wt.%. Enriching additive is introduced in an amount of 0.1-20 wt.% of flour. Method allows inulin, vitamin and iodine enriched macaroni products with increased biological value to be produced. Macaroni product is obtained from gluten-free flour, such as rice, rye, corn, buckwheat or oat flour. EFFECT: increased efficiency and improved quality of macaroni product. 4 cl, 2 tbl
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