Food composition for the production of bread and pasta

Abstract

This utility model relates to the food industry, specifically the production of bread and pasta. The objective of the utility model is to develop a food composition intended for the production of bread and pasta with increased biological value. The technical result of the utility model is the expansion of the scope of application of the food composition by ensuring the possibility of its use in the production of flour products, while simultaneously increasing their biological value and improving the organoleptic properties of finished products. The said technical result is achieved by a food composition for the production of flour products, including wheat flour, flour from legumes, table salt and water, according to the utility model, the flour mixture additionally contains dry meat broth powder in the following ratio of ingredients, wt.%: wheat flour 25–35, flour from legumes 5–30, dry meat broth powder 10–15, table salt 1.5–2.0, water the rest. An additional technical result is achieved by a food composition for the production of flour products; according to the utility model, the flour from legumes is one or more of soybean, pea, bean, chickpea and lentil flours. An additional technical result is achieved by a food composition for the production of flour products; according to the utility model, the dry meat broth powder is one or more of beef broth powder, lamb broth powder, and horse meat broth powder.