The research of quality indicators of pasta from spelt

The research objective was the development of recipes and production technology of pasta from nonconventional components for dietary preventive and dietary medical foods at the excess weight or obesity for expansion of the range of enriched products with lowered caloric content. The research was carried out in Scientific Research Institute of Food-Concentrate Industry and Special Food Technology - Branch of FSBI “FRC of Nutrition and Biotechnology” (Moscow region). Whole grain spelt flour, buckwheat flour, broccoli and celery powders, soy fiber were used in the research. Spelt flour wholegrain (JSC ‘Garnets’, Russia, on TC 9293-014-89751414-11), flour buckwheat (JSC ‘Garnets’, Russia, on TC 9293-002-43175543-03), vegetable powders (broccoli, celery) of low-temperature drying ("GreenFood Organic", Russia), soy cellulose (Russia), egg powder (Russia), macaroni dough, pasta were used. The sampling, determination of color, form, taste, smell, safety of the form of cooked pasta, the amounts of the solid which passed into cooking water were made in accordance with State Standard 31964-2012 "Pasta...