HUT42694A - Method for producing white noddles and chopping their additive - Google Patents

Method for producing white noddles and chopping their additive

Info

Publication number
HUT42694A
HUT42694A HU312383A HU312383A HUT42694A HU T42694 A HUT42694 A HU T42694A HU 312383 A HU312383 A HU 312383A HU 312383 A HU312383 A HU 312383A HU T42694 A HUT42694 A HU T42694A
Authority
HU
Hungary
Prior art keywords
gluten
prepd
noddles
chopping
additive
Prior art date
Application number
HU312383A
Other languages
Hungarian (hu)
Other versions
HU198831B (en
Inventor
Sandor Berkes
Bela Sinkovics
Original Assignee
Sprint Epitoeipari Szereloe Sz
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sprint Epitoeipari Szereloe Sz filed Critical Sprint Epitoeipari Szereloe Sz
Priority to HU312383A priority Critical patent/HU198831B/en
Publication of HUT42694A publication Critical patent/HUT42694A/en
Publication of HU198831B publication Critical patent/HU198831B/en

Links

Landscapes

  • Noodles (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

High grade pasta of low cholesterol and carbohydrate content contains added 0.5-40 wt.% pref. 10-30 wt.% plant protein, pref. specially prepd. gluten. Gluten prepd. by a wet method is dried, heated to 210-230 deg.C on a calander of two dissimilar peripheral speed rolls and allowed to cool to room temperature in a period of 8-10 hours. The thus prepd. and comminuted gluten can be incorporated.
HU312383A 1983-09-08 1983-09-08 Method for producing white vermicelli and its additive HU198831B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
HU312383A HU198831B (en) 1983-09-08 1983-09-08 Method for producing white vermicelli and its additive

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
HU312383A HU198831B (en) 1983-09-08 1983-09-08 Method for producing white vermicelli and its additive

Publications (2)

Publication Number Publication Date
HUT42694A true HUT42694A (en) 1987-08-28
HU198831B HU198831B (en) 1989-12-28

Family

ID=10962675

Family Applications (1)

Application Number Title Priority Date Filing Date
HU312383A HU198831B (en) 1983-09-08 1983-09-08 Method for producing white vermicelli and its additive

Country Status (1)

Country Link
HU (1) HU198831B (en)

Also Published As

Publication number Publication date
HU198831B (en) 1989-12-28

Similar Documents

Publication Publication Date Title
HUT63752A (en) Cast of decreased fat content and method for producing same
EP0187048A3 (en) Process for the production of soy hydrolysate, enzymatically modified soy protein and the use thereof as an egg white substitute
DE3161402D1 (en) Method for modifying texture and flavor of waxy maize starch
MY100358A (en) A composition for a beverage and a process for its production.
GB2139630B (en) Food process
ATE130728T1 (en) USE OF HYDROCOLLOIDS FOR FORMULATION AND PRODUCTION OF LOW FAT AND LOW WATER ACTIVITY CONFECTIONAL PRODUCTS AND METHODS.
DE69010694D1 (en) An insoluble filler made of starch with food quality.
ATE129611T1 (en) COMPOSITION FOR MOLDING BIODEGRADABLE UTILITY ARTICLES AND METHOD FOR PRODUCING THE SAME.
ZA884073B (en)
ZA847699B (en) Topical preparations containing tars and fatty acids
MX9704494A (en) Process of preparing compressed partially dehydrated vegetables.
IE44996L (en) Proteinaceous food product
FI903814A0 (en) FOERFARANDE FOER FRAMSTAELLNING AV ETT PAO ASPARTAM BASERAT, BITSOCKERLIKNANDE SOETNINGSMEDEL.
ES453835A1 (en) Method for preparing food products from a suspension of milk proteins with texturization
HUT42694A (en) Method for producing white noddles and chopping their additive
ES2007507A6 (en) Production of flavour.
ES2111500A1 (en) Process to obtain a food composition based on chufas (Cyperus esculentus) and bananas, and compositions obtained
UST990005I4 (en) Process for the electrodialysis treatment of whey
FR2438429A1 (en) Enzymatic hydrolysis of lactoserum after concn. - to at least fifty per cent solids giving prod. for food use
JPS5678559A (en) Food additive
SE8300329L (en) WANT TO MAKE SURMY MILK PRODUCTS
DE59907455D1 (en) METHOD FOR TREATING AND USING B STARCH
JPS6413948A (en) Production of processed cheese of high water content having excellent functionality
EP0029692A3 (en) Process for production of egg albumen product having improved thermogelation properties
ES540783A0 (en) SODIUM PERBORATE MONOHYDRATE PREPARATION PROCEDURE

Legal Events

Date Code Title Description
HU90 Patent valid on 900628