PASTA PRODUCTION METHOD

FIELD: food products. ^ SUBSTANCE: pasta production method envisages kneading dough consisting of flour and water. At the kneading stage to the dough there are peptides added produced as a result of proteolytic enzymic hydrolysis of flour taken in an amount of 3-6% of the total flour weight as per f...

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Bibliographische Detailangaben
Hauptverfasser:	VOLCHKOV ALEKSEJ NIKOLAEVICH, OSIPOVA GALINA ALEKSANDROVNA, KORJACHKINA SVETLANA JAKOVLEVNA
Format:	Patent
Sprache:	eng ; rus
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
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Beschreibung
Zusammenfassung:	FIELD: food products. ^ SUBSTANCE: pasta production method envisages kneading dough consisting of flour and water. At the kneading stage to the dough there are peptides added produced as a result of proteolytic enzymic hydrolysis of flour taken in an amount of 3-6% of the total flour weight as per formulation. For stimulation of the hydrolysis proceeding at a temperature of 20°C and pH 8.0-6.5 during 20-24 hours pepsin enzyme preparation is utilised in an amount of 0.1% of the total weight of the flour taken for hydrolysis. The prepared pasta dough is pressed and cut into process semiproducts; pasta products formed thereof are dried, stabilised and cooled. ^ EFFECT: 30% improvement of dry products shear resistance; leach of solids into the cooking water decreased by 15,9%; reduced weight and volume increase rates (by 17,9% and 2,2% accordingly).