RU2013117697A - COMPOSITION OF TEST FOR PASTA - Google Patents
COMPOSITION OF TEST FOR PASTA Download PDFInfo
- Publication number
- RU2013117697A RU2013117697A RU2013117697/13A RU2013117697A RU2013117697A RU 2013117697 A RU2013117697 A RU 2013117697A RU 2013117697/13 A RU2013117697/13 A RU 2013117697/13A RU 2013117697 A RU2013117697 A RU 2013117697A RU 2013117697 A RU2013117697 A RU 2013117697A
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- RU
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- Prior art keywords
- pasta
- composition
- dough
- wheat flour
- spirulina
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Abstract
Состав теста для производства макаронных изделий, включающий муку пшеничную, воду питьевую, температура которой составляет 30-40°C, в количестве, необходимом для получения теста влажностью 28-32%, и премикс, представляющий собой смесь пшеничной муки и порошка микроводоросли спирулины Spirulina platensis, предварительно измельченного до размера частиц 15-150 мкм, в соотношении (10-20):1.The composition of the dough for the production of pasta, including wheat flour, drinking water, the temperature of which is 30-40 ° C, in the amount necessary to obtain a dough with a moisture content of 28-32%, and premix, which is a mixture of wheat flour and spirulina microalgae powder Spirulina platensis pre-crushed to a particle size of 15-150 microns, in the ratio (10-20): 1.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2013117697/13A RU2536927C2 (en) | 2013-04-17 | 2013-04-17 | Dough composition for pasta production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2013117697/13A RU2536927C2 (en) | 2013-04-17 | 2013-04-17 | Dough composition for pasta production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2013117697A true RU2013117697A (en) | 2014-10-27 |
| RU2536927C2 RU2536927C2 (en) | 2014-12-27 |
Family
ID=53287682
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2013117697/13A RU2536927C2 (en) | 2013-04-17 | 2013-04-17 | Dough composition for pasta production |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2536927C2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2733121C1 (en) * | 2019-11-19 | 2020-09-29 | Михаил Владиславович Куницын | Method of food product enrichment with living cells of microalgae and food product produced by this method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2450522C1 (en) * | 2010-11-25 | 2012-05-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Московский государственный университет пищевых производств" | Method for production of bakery products for preventive alimentation |
-
2013
- 2013-04-17 RU RU2013117697/13A patent/RU2536927C2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2536927C2 (en) | 2014-12-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20160418 |