DEVELOPMENT OF PASTA AND NOODLES BASED ON AQUEOUS EXTRACT AND POWDERS FROM PLANT PRODUCTS OF THE TAMBOV REGION

Abstract

This article is devoted to the development of optimal recipes for the production of noodles and pasta based on soft and durum wheat varieties with the replacement of water with vacuum aqueous extracts of «Yubileiny Gribovsky» garlic and its husks, as well as an aqueous extract of black mountain ash of the «Mulatka» variety. Chickpea flour is added to pasta as an improver. The expansion of the functional properties of products is carried out by adding powders: pumpkin varieties «Michurinskaya»; carrot varieties «Moscow Winter»; beets of the «Bona» variety and powders of black or red mountain ash, obtained using vacuum extraction and vacuum drying. The authors found that this allows you to create pasta with a quality that is more optimal than the quality of pasta from durum wheat.