SU535763A1 - Method of producing macaroni from soft wheat flour - Google Patents

Method of producing macaroni from soft wheat flour

Info

Publication number
SU535763A1
SU535763A1 SU7502093613A SU2093613A SU535763A1 SU 535763 A1 SU535763 A1 SU 535763A1 SU 7502093613 A SU7502093613 A SU 7502093613A SU 2093613 A SU2093613 A SU 2093613A SU 535763 A1 SU535763 A1 SU 535763A1
Authority
SU
USSR - Soviet Union
Prior art keywords
soft wheat
wheat flour
flour
macaroni
producing
Prior art date
Application number
SU7502093613A
Other languages
Russian (ru)
Inventor
Н.И. Назаров
Г.В. Цивцивадзе
Г.Г. Мазанашвили
Г.Ф. Мелентьева
Original Assignee
Московский ордена Трудового Красного Знамени технологический институт пищевой промышленности
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 Московский ордена Трудового Красного Знамени технологический институт пищевой промышленности filed Critical Московский ордена Трудового Красного Знамени технологический институт пищевой промышленности
Priority to SU7502093613A priority Critical patent/SU535763A1/en
Application granted granted Critical
Publication of SU535763A1 publication Critical patent/SU535763A1/en

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Description

(54) СПОСОБ ПРОИЗВОДСТВА МАКАРОННЫХ ИЗДЕЛИЙ ИЗ МУКИ МЯГКИХ СОРТОВ ПШЕНИЦЫ(54) METHOD OF MANUFACTURING OF PASTA PRODUCTS FROM THE FLOUR OF SOFT VARIETIES

Замес теста произвоцитс  при числе обо рогов месильного вала 115 об/мин в течение Ю мин. После замеса тесто поступает в прессующую камеру. Отформованные издели  нарезают и направл ют на сушку. Полеченные вздели  имеют хороший товарный вид.The dough kneading is produced at the knee shaft of the kneading shaft 115 rpm for 10 minutes. After kneading, the dough enters the pressing chamber. The molded articles are cut and sent for drying. Treated snakes have a good presentation.

Claims (1)

Формула изобретени  Способ производства макаронных изделий из муки м гких сортов пшеницы путемThe invention of the method for the production of pasta from flour of soft wheat varieties by замеса теста, формовани  его и сушки полученных изделий, о т л и ч а ю ш и и с   тем, Что, с целью повьпиени  белизны готовых изделий и улуч лени  при атом их товарного вида, в процессе замеса теста, обусществл 1рт инактивацию фермента полифенолоксидазы путем введени  растворенной в воде лимонной кислоты в количестве, предпочтительно 0,03-0,1 вес. % от массы муки .kneading dough, molding it and drying the obtained products, about tl and h and w and so that, in order to make the whiteness of the finished products and improve with the atom of their presentation, in the process of kneading dough, 1pc inactivation of the enzyme polyphenoloxidase by introducing citric acid dissolved in water in an amount, preferably 0.03-0.1 weight. % by weight of flour.
SU7502093613A 1975-01-06 1975-01-06 Method of producing macaroni from soft wheat flour SU535763A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU7502093613A SU535763A1 (en) 1975-01-06 1975-01-06 Method of producing macaroni from soft wheat flour

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU7502093613A SU535763A1 (en) 1975-01-06 1975-01-06 Method of producing macaroni from soft wheat flour

Publications (1)

Publication Number Publication Date
SU535763A1 true SU535763A1 (en) 1978-06-25

Family

ID=20606528

Family Applications (1)

Application Number Title Priority Date Filing Date
SU7502093613A SU535763A1 (en) 1975-01-06 1975-01-06 Method of producing macaroni from soft wheat flour

Country Status (1)

Country Link
SU (1) SU535763A1 (en)

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