RU-2024132937-A - "Dough composition for the production of gluten-free pasta"

Inventors

• Беркетова Лидия Владиславовна
• Штовхун Александра Игоревна

Assignees

• Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский экономический университет имени Г.В. Плеханова"

Dates

Publication Date

20260504

Application Date

20241102

Claims (3)

1. 1. A gluten-free pasta product containing a vegetable additive and including corn flour in the amount of 62-66 wt.%, chicken egg 12-12 wt.% and salt 0.6-0.7 wt.%, while 20-25 wt.% of fresh Jerusalem artichoke puree is used as a vegetable additive, while in the process of obtaining a gluten-free pasta product, chicken egg, salt and Jerusalem artichoke puree are added to the sifted flour, the dough is kneaded, the products are formed, cut into strips, dried and cooled.
2. 2. A gluten-free pasta product according to paragraph 1, characterized in that rice flour is used as flour.
3. 3. A gluten-free pasta product according to paragraph 1, characterized in that buckwheat flour is used as flour.