@article{MAKHILLJEAS201712514222,
    title = {Improvement of Macaroni Products Technology on the Basis of
Flour from Plant Raw Materials},
    journal = {Journal of Engineering and Applied Sciences},
    volume = {12},
    number = {5},
    pages = {1120-1125},
    year = {2017},
    issn = {1816-949x},
    doi = {jeasci.2017.1120.1125},
    url = {https://makhillpublications.co/view-article.php?issn=1816-949x&doi=jeasci.2017.1120.1125},
    author = {G.A.,G.K.,B.Zh.,M.P. and},
    keywords = {Macaroni products,top-grade bread flour,macaroni flour,fine chick-pea flour,particle composition,product strength,color characteristics},
    abstract = {As a result of particle composition studies, color characteristics, flour whiteness, strength and quality of the finished macaroni products we established that to obtain macaroni products from top-grade bread flour with good physical-chemical and organoleptic parameters it is allowed no >10% of macaroni products from macaroni flour semolina and no >12.5% of fine chickpea flour in recipe, further increasing of fine chickpea flour leads to deterioration of the technological properties of finished products. The use of fine chick-pea flour is advisable to enrich the pasta with valuable food components.}
    }