HUT42694A - Method for producing white noddles and chopping their additive
- Google Patents
Method for producing white noddles and chopping their additive
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Publication number
HUT42694A
HUT42694AHU312383AHU312383AHUT42694AHU T42694 AHUT42694 AHU T42694AHU 312383 AHU312383 AHU 312383AHU 312383 AHU312383 AHU 312383AHU T42694 AHUT42694 AHU T42694A
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Application filed by Sprint Epitoeipari Szereloe SzfiledCriticalSprint Epitoeipari Szereloe Sz
Priority to HU312383ApriorityCriticalpatent/HU198831B/en
Publication of HUT42694ApublicationCriticalpatent/HUT42694A/en
Publication of HU198831BpublicationCriticalpatent/HU198831B/en
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.
HU312383A1983-09-081983-09-08Method for producing white vermicelli and its additive
HU198831B
(en)