TY  - JOUR
T1  - Improvement of Macaroni Products Technology on the Basis of
Flour from Plant Raw Materials
AU - Umirzakova, G.A. AU - Iskakova, G.K. AU - Muldabekova, B.Zh. AU - Bayisbayeva, M.P. AU - Chernykh, V.Y. 
JO  - Journal of Engineering and Applied Sciences
VL  - 12
IS  - 5
SP  - 1120
EP  - 1125
PY  - 2017
DA  - 2001/08/19
SN  - 1816-949x
DO  - jeasci.2017.1120.1125
UR  - https://makhillpublications.co/view-article.php?doi=jeasci.2017.1120.1125
KW  - Macaroni products
KW  -top-grade bread flour
KW  -macaroni flour
KW  -fine chick-pea flour
KW  -particle composition
KW  -product strength
KW  -color characteristics
AB  - 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.
ER  -