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 Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
Priority to UAU201303622UpriorityCriticalpatent/UA83998U/en
Publication of UA83998UpublicationCriticalpatent/UA83998U/en
A method for making macaroni products including kneading dough of wheat flour, water and bran, forming products, drying thereof. In addition, second-grade wheat flour is used, the bran is added in an amount of 15-25 % of the flour weigh. Pectine is supplemented as that dry in a mixture with the bran in an amount of 0.2-0.5 %, and moisture content of the dough is 35-37 %.
UAU201303622U2013-03-222013-03-22Method for making macaroni products
UA83998U
(en)