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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| creator | VOLCHKOV ALEKSEJ NIKOLAEVICH OSIPOVA GALINA ALEKSANDROVNA KORJACHKINA SVETLANA JAKOVLEVNA |
| description | 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). |
| format | Patent |
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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).</description><language>eng ; rus</language><subject>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</subject><creationdate>2009</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20090220&DB=EPODOC&CC=RU&NR=2346467C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20090220&DB=EPODOC&CC=RU&NR=2346467C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>VOLCHKOV ALEKSEJ NIKOLAEVICH</creatorcontrib><creatorcontrib>OSIPOVA GALINA ALEKSANDROVNA</creatorcontrib><creatorcontrib>KORJACHKINA SVETLANA JAKOVLEVNA</creatorcontrib><title>PASTA PRODUCTION METHOD</title><description>FIELD: food products. ^ SUBSTANCE: pasta production method envisages kneading dough consisting of flour and water. 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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).</abstract><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 | PASTA PRODUCTION METHOD |
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