CORRECTING ADDITIVE FOR MACARONI DOUGH AND METHOD OF PREPARING MACARONI PRODUCTS

macaroni production. SUBSTANCE: additive contains, mas.%: salts of phosphoric acid, 0.32-58.8; ascorbic acid, 0.02-1.84; food color, 0.03-15.62; substance improving structure of macaroni dough, the balance. Used as substance improving structure of macaroni dough is amino acid, and/or polysaccharide,...

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Bibliographische Detailangaben
Hauptverfasser:	IVANOVA N.K, SHNEJDER T.I, KALININA M.A
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	macaroni production. SUBSTANCE: additive contains, mas.%: salts of phosphoric acid, 0.32-58.8; ascorbic acid, 0.02-1.84; food color, 0.03-15.62; substance improving structure of macaroni dough, the balance. Used as substance improving structure of macaroni dough is amino acid, and/or polysaccharide, and/or anionic, and/or nonionic food surface-active substance, and/or protein-containing substance. Method of preparing macaroni products involves preparation of dough from flour, liquid phase and correcting additive including the above-mentioned components, forming the products and their drying. The invention improves textural properties of macaroni dough in spite of flour characteristics used for its preparation, eliminates cracking of products during their drying. EFFECT: improved cooking properties of macaroni products. 13 cl, 1 tbl