Method for making pasta dough

Abstract

The invention relates to the food industry and can be used in the manufacture of pasta products. The technical result of the invention is an increase in the nutritional and biological value, in the structural and mechanical parameters and in the organoleptic properties of pasta products. A method for making pasta dough envisages metering high-grade wheat flour and an enriching additive in the form of amaranth flour, adding water, kneading the dough, and shaping, cutting and drying pasta products, wherein millet is additionally added to the enriching additive, the millet being pre-washed, dried at room temperature for 48 hours, ground to a particle size of 40-50 μm and checked with respect to its colour, salt is additionally added, the water used is distilled water, the dough is kneaded for 20-30 minutes, and the ingredients are provided in a specific ratio.

Description

[0001] THE METHOD OF COOKING PASTA DOUGH PASTA KAMYRY N DAIINDAU ED1S1 THE METHOD OF COOKING PASTA DOUGH

[0002] The invention relates to the food industry and can be used in the production of pasta.

[0003] A method for producing pasta is known (Patent KZ No. 30686, MIC A23L 1 / 16, A23L 1 / 162, published on 15.12.2015), which involves kneading dough from wheat flour and water with the addition of either corn flour in an amount of 10% of the flour weight in the dough, or oat flour in an amount of 10%, or soy flour in an amount of 10%, or chickpea flour in an amount of 10%, or lentil flour in an amount of 7.5%, or amaranth flour in an amount of 10%, or flaxseed flour in an amount of 7.5%, or carrot powder in an amount of 4%, or pumpkin powder in an amount of 5%, or apple powder in an amount of 3% of the flour weight in the dough, pressing the resulting dough through a screw pasta press, cutting and drying the raw products.

[0004] The disadvantage of this method is insufficient structural and mechanical parameters, as well as unstable color, which can change from yellow to gray or brown.

[0005] A method for producing pasta is known (Patent RU No. 2446708, MIC A23L 1 / 16, published on 10.04.2012), which involves preparing dough in a flour mixer from gluten-free types of flour from the following series: rice flour, buckwheat flour, corn flour; water; additional raw materials from the following series: starch, pea flour, millet, soybean, lupine, amaranth, vegetable and fruit powders; a corrective additive in the form of a mixture of polysaccharide, whey, ascorbic acid, citric acid and sulfurous acid salts. Mixing is carried out at a dough moisture content of 30-35

[0006] % and water temperature of 30-50 °C, form and dry pasta. The disadvantage of this method is the high cost of the product due to the high price of some ingredients.

[0007] The closest in technical essence to the proposed invention is a method for preparing pasta dough (Patent RU No. 2770018, IPC A23L 7 / 109, A23L 7 / 113, published on 14.04.2022), which provides for dosing premium grade wheat flour and an enriching additive in the form of spelt flour and amaranth flour, taken in a ratio of 1:1, kneading the dough in a sealed mixing and vacuum chamber, then vacuuming from 5 to 15 kPa, adding drinking water, mixing, kneading the dough for 90-160 s at a temperature of 30-35 ° C until a homogeneous pasta dough with a moisture content of 28% is achieved, molding, cutting and drying the pasta products, with the following ratio of the original recipe components, in kg: premium grade wheat flour 80; enrichment additive 20; drinking water according to calculation.

[0008] The disadvantage of this method is the labor-intensive nature of the technological process and the use of additional equipment.

[0009] The objective of the invention is to expand the range and obtain pasta products of increased biological value at low cost and with high taste properties.

[0010] The technical result of the invention is to increase the nutritional and biological value, structural and mechanical parameters and organoleptic properties of pasta products.

[0011] The technical result is achieved by the fact that in the method for preparing pasta dough, including dosing premium wheat flour and an enriching additive in the form of amaranth flour, adding water, kneading the dough, shaping, cutting and drying the pasta, unlike the prototype, millet is additionally added to the enriching additive, pre-washed, dried at room temperature for 48 hours, ground to a particle size of 40-50 μm, millet color is controlled, salt is additionally introduced, distilled water is used as water, the dough is kneaded for 20-30 minutes, with the following ratio of ingredients, mass %:

[0012] Premium wheat flour 69.6-69.8

[0013] Millet 2, 0-1, 8

[0014] Amaranth flour 0.8-1.0

[0015] Salt 0.8-0.6

[0016] Distilled water the rest

[0017] Millet is rich in vitamin B6, which is responsible for metabolic processes, participates in protein synthesis and fat breakdown, regulates blood sugar levels, and is an antidepressant; significant content of phosphorus, which participates in bone formation; sufficient supply of magnesium, which improves blood circulation and cardiac activity; is a source of strengthening bones, teeth, hair and nails; silicon and fluorine; the presence of copper gives muscles and bones elasticity. Millet is able to remove toxins and antibiotics from the body. Products using millet are especially useful for diabetes, atherosclerosis, liver diseases, pancreas, cardiovascular and nervous systems.

[0018] Washing millet, drying at room temperature for 48 hours, further grinding millet to particle sizes of 40-50 microns will allow you to get a valuable product suitable for dietary nutrition. Due to the low gluten content of ground millet, the use of binding products or an admixture of wheat flour is mandatory.

[0019] Adding salt will help protect pasta from bacteria due to the presence of sodium chloride in the composition.

[0020] Distilled water will ensure the safety of pasta production by eliminating various impurities, heavy metals and minerals.

[0021] During the kneading of the dough, the starch grains and protein lumps of flour gradually swell, and the moisture is evenly distributed throughout the dough. The dough is kneaded for 20-30 minutes due to the fact that all the flour particles must be completely saturated with moisture (plasticized) in order to obtain products of a uniform color, without white particles of unmixed dough.

[0022] The invention is illustrated by the drawing (Fig.).

[0023] Fig. 1 shows pasta products.

[0024] The proposed method is carried out as follows.

[0025] The recipe components are weighed.

[0026] The millet is washed and dried at room temperature for 48 hours. Then the millet is ground to a particle size of 40-50 microns and its color is checked.

[0027] To obtain pasta, premium wheat flour, millet, amaranth flour, and salt are mixed and poured into a kneading device. Distilled water is gradually added during the kneading process. The kneading time is 20-30 minutes.

[0028] At the end of the kneading time, the pressing process is carried out, which produces products in the form of pasta (Fig. 1).

[0029] Next, the raw products are dried at room temperature.

[0030] Examples of specific implementation.

[0031] Example 1.

[0032] The millet is washed and dried at room temperature for 48 hours. Then the millet is ground to a particle size of 50 microns on PZM laboratory equipment (Altair Plus). The color of the millet is checked on CHROMA METER CR-410 equipment.

[0033] To obtain 100 kg of pasta, 69.6 kg of premium wheat flour, 2.0 kg of millet, 0.8 kg of amaranth flour, 0.8 kg of salt are mixed and poured into a kneading device. During the kneading process, 26.8 kg of distilled water are gradually added. The kneading duration is 20 minutes.

[0034] After the dough kneading time is over, the pressing process is carried out, which produces products in the form of pasta. Then, the raw products are dried at room temperature.

[0035] Example 2.

[0036] Example 2 is carried out in the same way as example 1, only the millet is ground to a particle size of 45 microns, the components are taken in the following quantities: premium wheat flour 69.7 kg, millet 1.9 kg, amaranth flour 0.9 kg, distilled water 26.8 kg, and the kneading duration is 25 minutes.

[0037] Example 3.

[0038] Example 3 is carried out in the same way as example 1, only the millet is ground to a particle size of 40 microns, the components are taken in the following quantities: premium wheat flour 69.8 kg, millet 1.8 kg, amaranth flour 1.0 kg, distilled water 26.8 kg, and the kneading duration is 30 minutes.

[0039] Organoleptic properties and moisture content of pasta are presented in Table 1.

[0040] Table 1. Quality indicators of pasta products

[0041] The invention will make it possible to obtain pasta products with increased nutritional and biological value, as well as high structural-mechanical parameters and organoleptic properties.

Claims

Invention formula A method for preparing pasta dough, which involves dosing premium wheat flour and a fortifying additive in the form of amaranth flour, adding water, kneading the dough, shaping, cutting and drying the pasta, characterized in that millet is additionally added to the fortifying additive, preliminarily washed, dried at room temperature for 48 hours, ground to a particle size of 40-50 μm, the color of the millet is controlled, salt is additionally added, distilled water is used as water, the dough is kneaded for 20-30 minutes, with the following ratio of ingredients, mass %: Premium wheat flour 69.6-69.8 Millet 2, 0-1, 8 Amaranth flour 0.8-1.0 Salt 0.8-0.6 Distilled water the rest

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