| 摘要 |
food-processing industry. SUBSTANCE: method involves kneading dough from flour, liquid phase and corrective additive. Corrective additive is mixture of at least two components selected from the group of substances facilitating improvement of structure of macaroni product: amino acids A, polysaccharides B and surfactants C, used in the following amounts, wt. %: A: B: C= (99.89-0.003): (99.96-0.09): (98.91-0.02), or A:B= (99.9-0.003): (99.997-0.099), or A: C=(99.901-0.099):(99.9-0.099), or B:C=(99.967-0.99): (99.01-0.033). Corrective additive is introduced in an amount of 0.01-30 wt. % of rye flour. EFFECT: wider range of macaroni products, improved macaroni molding process and increased quality of macaroni products from rye flour. 12 cl, 2 tbl
|
