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Application filed by Виктор Александрович Зверев, Ольга Николаевна Шанина, Екатерина Валентиновна ДугинаfiledCriticalВиктор Александрович Зверев
Priority to UAU201308018UpriorityCriticalpatent/UA88184U/en
Publication of UA88184UpublicationCriticalpatent/UA88184U/en
A method for making noodles of improved food value includes preparing a dry prescribed mixture of bakery wheat flour and the transglutaminase enzyme, mixing the dough in a dough-mixing chamber with water and vegetable puree (that pumpkin, carrot or spinach) up to a moisture content of 28-32 %, proofing thereof, sheeting out, cutting and drying products, sorting and packing. At the stage of preparing the dry prescribed components bakery wheat flour is mixed with the transglutaminase enzyme at a ratio of 100:0.05, and at the stage of preparing a liquid phase the vegetable puree (that pumpkin, carrot or spinach) in an amount of 20 % of flour weight is mixed with water.
UAU201308018U2013-06-252013-06-25Method for making noodles of improved food value
UA88184U
(en)
Bakery product containing a component in the form of comminuted pumpkin flesh and method for producing the bakery product containing a component in the form of comminuted pumpkin flesh