MACARONI PRODUCT MANUFACTURE METHOD
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, polysacchari...
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| creator | SERDECHKINA A.A SHNEJDER T.I KALININA M.A GLAZUNOV A.A PODGAETSKAJA M.A SHNEJDER D.V KAZENNOVA N.K |
| description | 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 |
| format | Patent |
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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. 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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</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | MACARONI PRODUCT MANUFACTURE METHOD |
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