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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
Priority to UAU200901154UpriorityCriticalpatent/UA42256U/en
Publication of UA42256UpublicationCriticalpatent/UA42256U/en
A method for making macaroni products of the improved quality includes preparing raw material, preparing dough, forming, drying the macaroni products. Gums of plant origin are added to the dough in an amount of 0.1-0.3 % to the flour weight and they are added as a colloidal solution which is prepared at a hydromodule of 1:2000, a temperature of 40-60 °С for 10-15 minutes.
UAU200901154U2009-02-132009-02-13Method for making macaroni products of improved quality
UA42256U
(en)