1. A dry pasta composition containing a combination of at least 19% protein and at least 9% fiber, in which the fibers are selected so that the pasta composition contains at least 2% beta-glucan and the protein contains at least 5% milk protein. ! 2. The dry pasta composition according to claim 1, wherein the protein is selected from any meat protein, non-soya bean protein, cereal protein, meat or fish protein and meat or fish protein hydrolyzate, or any mixtures thereof. ! 3. The dry pasta composition according to claim 1, in which the milk protein is selected from the group consisting of whey protein, casein, caseinates and casein glycomacropeptides. ! 4. The dry pasta composition according to claim 1, in which the fibers are selected from any fiber of vegetables, whole grains, such as barley, oats, legumes, such as peas, gums, such as guar gum, Arabian gum and inulin, as well as any mixtures thereof. ! 5. The dry pasta composition according to claim 1 or 4, in which the fibers are composed of at least 22% soluble viscous fibers. ! 6. The dry pasta composition according to claim 1, wherein the beta-glucan is provided with oats and / or barley and / or beta-glucan concentrates. ! 7. The dry pasta composition according to claim 1 or 6, containing a combination of 19-30% protein, 9-20% fiber, in which the fiber is selected so that the content of beta-glucan would be at least 2%. ! 8. The use of a dry pasta composition according to any one of claims 1 to 7 in dehydrated food compositions. ! 9. The use of claim 8, where the dehydrated food composition is a pasta-based soup or dish. ! 10. Application1. Сухая композиция макаронных изделий, содержащая комбинацию по меньшей мере 19% белка и по меньшей мере 9% волокон, в которой волокна выбраны таким образом, чтобы композиция макаронных изделий содержала по меньшей мере 2% бета-глюкана, а белок содержал по меньшей мере 5% молочного белка. ! 2. Сухая композиция макаронных изделий по п.1, в которой белок выбран из любого мяс
