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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)
Method for producing betaglucan-containing wheat white bakery products, application of the concentrate from the oats grain aleurone layer and the bakery product