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Pasta of non-traditional poly-cereal raw materials
(2020) Kyrmyzy, M.
The object of research is loose grain raw materials, flour from whole grains of various cereals and poly-cereal mixture based on it, which is a valuable source of nutrients and minerals for the production of pasta. The purpose of the research is to study the possibility of making pasta of high nutritional and biological value on the basis of non-traditional poly-cereal raw materials. Method and methodology of the work. The basis for the development of the recipe for making poly-cereal pasta from composite flour mixtures of whole grains of cereals and cereals is based on the methodology for designing their composition, which allows you to regulate the content of nutrients in the product that meet the requirements of rational and adequate nutrition, providing a preventive focus. Application area. Pasta production, in particular the production of pasta of high nutritional value based on a combined recipe. Economic efficiency and significance of the work. The results obtained help to expand the range of new food products, improve the structure of nutrition, strengthen health, increase the immune protection of the human body, which is due to a positive socio-economic effect.