Abstract:
On the basis of the obtained experimental data is established that use of the
ozonated water at preparation of dough promotes the improvement of a gluten quality,
properties of dough and quality of pasta from mix of wheat and pea flour. From the
viewpoint of improving the quality of pasta optimal dosage pea flour is 15%, the ozone
concentration 2 mg / l. The use of legumes flour suitable for enrichment of pasta with
valuable food components- proteins, essential amino acids, vitamins and minerals.
