| Popis: |
The results of research on the development of recipes and technology for pasta from whole-wheat flour with the addition of whole-grain buckwheat flour and vegetable powders of low-tempera- ture drying are presented. The purpose of the work is to create an en- riched product for dietary prophylactic and dietary therapeutic nutrition of individuals with excess weight. Prototypes of pasta were developed on the laboratory pasta press Sandore (model Sandorina) (Italy). Ac- cording to organoleptic, physico-chemical quality indicators, cooking properties, the obtained pasta meets the requirements of the current regulatory documentation. Unconventional recipe components did not adversely affect the quality indicators of finished pasta and their condi- tion after cooking. The use of non-traditional raw materials in the pasta dough recipe enriches the product with protein, dietary fiber, vitamins, minerals, reduces calorie content, does not require changes in the pro- cess parameters or equipment replacement. The production of pasta from spelt flour with the addition of buckwheat flour, vegetable pow- ders expands the range of dietary therapeutic and preventive nutritional products. |
