MACARONI PRODUCT MANUFACTURE METHOD

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...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	SERDECHKINA A.A, SHNEJDER T.I, GOLUBEV V.N, KALININA M.A, GLAZUNOV A.A, PODGAETSKAJA M.A, SHNEJDER D.V, KAZENNOVA N.K
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	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