Functional pasta on the basis of combining the food raw materials

Abstract

The necessity for using the functional food products is dictated by the need of the human body for biologically active substances, which are insufficient in a normal diet. Currently, the assortment of domestic enterprises has almost no functional pasta. In the long term, borrowed European recipes will be presented on the Russian market, which can be an alternative to traditional types of products such as egg noodles and doughboys. The purpose of the research was to develop a recipe and technology for the production of functional “Rattles” pasta made of soft wheat flour, using German “Spätzle” doughboys as a prototype. Baking flour, linseed flour, milk powder and table eggs were used as the main ingredients. In order to increase the nutritional and biological value of a functional food product, it is advisable to additionally use ingredients that improve the functioning of the human organism. Such ingredients may include food additives such as spices of natural origin: turmeric and nutmeg. Using the technology of German doughboys “Spätzle” as a basis and the proposed set of ingredients as part of the recipe, innovative “Rattles” pasta has been developed. It is a functional product due to the content of flax flour and aromatic additives such as turmeric and nutmeg.