AMENDING ADDITIVE FOR OBTAINING OF MACARONI PRODUCTS AND DOUGH FOR MEAT POCKETS AND METHOD FOR OBTAINING OF MACARONI PRODUCTS

FIELD: food-processing industry. SUBSTANCE: amending additive comprises surfactant and/or polysaccharide, and/or amino acid, and/or protein, as well as complex of color amending substances comprising whey and mixture of ascorbic acid and/or salts thereof, citric acid and/or salts thereof, and sulfur...

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Bibliographische Detailangaben
Hauptverfasser:	SHNEJDER T.I, KALININA M.A, KAZENNOVA N.K
Format:	Patent
Sprache:	eng ; rus
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:	FIELD: food-processing industry. SUBSTANCE: amending additive comprises surfactant and/or polysaccharide, and/or amino acid, and/or protein, as well as complex of color amending substances comprising whey and mixture of ascorbic acid and/or salts thereof, citric acid and/or salts thereof, and sulfurous acid salts. Method for obtaining of macaroni products and dough for meat pockets involves preparing dough from flour, liquid phase and amending additive. Method allows darkening of macaroni products and meat pocket dough produced from flour tending to darkening to be avoided. EFFECT: improved cooking properties of macaroni products and meat pockets and simplified method. 12 cl, 3 tbl, 4 ex