METHOD OF PRODUCING INSTANT MACARONI PRODUCTS

摘要

FIELD: food industry. SUBSTANCE: method involves preparation of dough with moisture content no less 28% from flour of cereal and legume crops in ratio 1:(0.01-0.30) mas.pts. Used as cereal flour is flour with gluten content no less 23% or flour with weak gluten. Kneading is carried out by preliminary mixing of dry components and adding water and surface-active substance in the amount of 0.05-0.10% to flour mass. The dough is formed and treated with steam. Half-finished product is dried by convective method using steam and heated fat, and prepared products are packed. EFFECT: increased dough plasticity; reduced losses of macaroni dry substances in boiled water. 4 cl, 3 ex