SU1165349A1 - Composition for making macaroni - Google Patents
Composition for making macaroni Download PDFInfo
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- SU1165349A1 SU1165349A1 SU843685647A SU3685647A SU1165349A1 SU 1165349 A1 SU1165349 A1 SU 1165349A1 SU 843685647 A SU843685647 A SU 843685647A SU 3685647 A SU3685647 A SU 3685647A SU 1165349 A1 SU1165349 A1 SU 1165349A1
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- SU
- USSR - Soviet Union
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- weak acid
- composition
- salt
- methylcellulose
- strong base
- Prior art date
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Abstract
СОСТАВ ДЛЯ ИЗГОТОВЛЕНИЯ МАКАРОННЫХ ИЗДЕЛИЙ на основе муки м гких пшениц с добавлением св зующих веществ, отличающийс тем, что, с целью снижени потерь пищевых веществ в воду при варке изделий и повышени их прочности, в качестве св зующих веществ использу ,ют метилцеллюлозу.и соль слабой кислоты и сильного основани при следующем соотношении компонентов, мас.% (в расчете на сухое вещество): 0,01-0,5 Метилцеллюпоза Соль слабой кислоты и сильного 0,005-0,1 основани Мука Остальное причем соль слабой кислоты и сильного основани выбирают из группы NajCOl, NgHPO, ЫаСНзСОО, ,, сл Ca()j.COMPOSITION FOR MAKING MACARONI PRODUCTS based on flour of soft wheat with the addition of binding substances, characterized in that, in order to reduce the loss of nutrients into water when cooking products and increasing their strength, methylcellulose and salt are used as binding substances weak acid and strong base in the following ratio of components, wt.% (calculated on the dry matter): 0.01-0.5 Methylcellulose Salt of a weak acid and a strong 0.005-0.1 base Flour Rest with the salt of a weak acid and a strong base being chosen of the NajCOl, NgHPO, LaCN3SOO groups, ,, w Ca () j.
Description
1 . one .
Изобретение относитс к пищевой промышленности, а именно к составу дл изготовлени макаронных изделий , получаемых из муки м гких пшениц .The invention relates to the food industry, namely, a composition for the manufacture of pasta made from soft wheat flour.
Цель изобретени - снижение потерь пищевых веществ в воду при варке изделий и повышение их прочности .The purpose of the invention is to reduce the loss of nutrients into the water during cooking and increase their strength.
При приготовлении состава дл изготовлени макаронных изделий на -основе муки м гких пшениц готов т 2%-ный водный раствор метилцеллю дозы и 10%-ный водный раствор соли слабой кислоты и сильного основани Растворение провод т при 20-40 С. Затем полученные растворы смешивают в необходимых количествах и доба л ют рассчитанное количество воды с тем, чтобы влажность тестовой массы составл ла 29-32%. В остальном Процесс провод т обычным способом.When preparing a composition for the manufacture of pasta on the basis of soft wheat flour, a 2% aqueous solution of methyl cella dose and 10% aqueous solution of a salt of a weak acid and a strong base are prepared. The dissolution is carried out at 20-40 C. Then the resulting solutions are mixed the required amount and add the calculated amount of water so that the moisture content of the test mass is 29-32%. The rest of the process is carried out in the usual way.
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Пример I. Смешивают 0,5 мл 2%-ного водного раствора метилцеллюлозы и 0,07 МП 10%-ного водного раствора NajCO, добавл ют 24,4 мл воды. 5 Полученный раствор, соДержаший метил- целпюлозу и соль слабой кислоты и сильного основани , добавл ют к 100 г хлебопекарной муки. При этом содержание метилцеллкшозы составл ет 0,01%, содержание - 0,007%, влажность тестовой массы составл ет 32%. Полученную тестовую массу прессуют в виде рожков, макарон и т.д. Сушат до влажности 12%. Готовый продукт после варки хорошо сохран ет форму, имеет высокозластичную консистенцию .Example I. 0.5 ml of a 2% aqueous solution of methylcellulose and 0.07 MP of a 10% aqueous solution of NajCO are mixed, 24.4 ml of water is added. 5 The resulting solution, containing methylcellulose and a salt of weak acid and strong base, is added to 100 g of baking flour. The content of methylcellulose is 0.01%, the content is 0.007%, and the humidity of the test mass is 32%. The resulting test mass is pressed in the form of horns, pasta, etc. Dry to 12% moisture. After cooking, the finished product retains its shape well and has a highly elastic consistency.
Примеры 2-5. Приготовление каждого состава дл изготовлени макаронных изделий осушествл ют как в примере 1 при соотношении компонентов согласно таблице.Examples 2-5. The preparation of each composition for the manufacture of pasta is carried out as in Example 1 with a ratio of components according to the table.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU843685647A SU1165349A1 (en) | 1984-01-06 | 1984-01-06 | Composition for making macaroni |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU843685647A SU1165349A1 (en) | 1984-01-06 | 1984-01-06 | Composition for making macaroni |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU1165349A1 true SU1165349A1 (en) | 1985-07-07 |
Family
ID=21097852
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU843685647A SU1165349A1 (en) | 1984-01-06 | 1984-01-06 | Composition for making macaroni |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU1165349A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4976982A (en) * | 1989-08-11 | 1990-12-11 | Borden, Inc. | Reduced calorie, high fiber pasta |
| EP2253217A3 (en) * | 2009-05-19 | 2013-01-09 | Shin-Etsu Chemical Co., Ltd. | Dough composition for frying comprising water-soluble cellulose ether |
-
1984
- 1984-01-06 SU SU843685647A patent/SU1165349A1/en active
Non-Patent Citations (1)
| Title |
|---|
| Патент US fr 3544333, кп. 426-557, опублик. 1970. ; Авторское свидетельство СССР 615913, . А 23 L 1/16, 1976 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4976982A (en) * | 1989-08-11 | 1990-12-11 | Borden, Inc. | Reduced calorie, high fiber pasta |
| EP2253217A3 (en) * | 2009-05-19 | 2013-01-09 | Shin-Etsu Chemical Co., Ltd. | Dough composition for frying comprising water-soluble cellulose ether |
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