The quality of pasta products made from various kinds of flour

Abstract

Abstract In Russia, pasta is one of the most common food products, the demand for which has remained stable for many decades. The average consumption of these products is 7 kg / year per person. The raw material for the production of pasta in our country is mainly macaroni semolina which is obtained from soft high-glassy wheat varieties. The main disadvantages of soft wheat pasta are its low nutritional value and high caloric value. In recent years, vitaminized pasta has been becoming increasingly common, but of immediate relevance is the development of production technologies using unconventional raw materials and additives, with the help of which it is possible to increase the content of vitamins, macro- and microelements and other biologically valuable substances in a product and ensure the stability of product quality at the same time. A comparative evaluation of the quality of pasta manufactured by OJSC “Altai Macaroni” under various trade marks (TM): spiral, “Pasta Veneta” TM, group A, premium; spiral, “Almak” TM, group B, premium; spiral, “Product For Health” TM, group B, with the addition of buckwheat flour, premium; spiral, «Product For Health” TM, group B, with the addition of soy flour, premium has been undertaken. Organoleptic, physico-chemical indicators of product quality as well as its consumer characteristics have been taken as evaluation criteria.