Репозиторий АТУ

Browsing by Subject "Flour"

Browsing by Subject "Flour"

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  • Enrichment of wheat bread with dietary fiber 
    Bayisbaeva, М.P.; Moldakulova, Z.N.; Dairasheva, S.T.; Rahimberdieva, F.А.; Sottnikova, V. (Almaty Technological university, 2020)
    Considering that small amounts of dietary fiber in wheat flour, the aim of the work is to develop the formula and technology of wheat bread enriched with high nutritional and biological food fibers. The sample was identified, ...
  • Methods for increasing food value of flour confectionery goods 
    Теngelbayeva, А.А.; Toktamysova, A.B.; Мuldabekova, B.Zh.; Iskakova, G.К.; Yakiyayeva, М.А. (Almaty technological university, 2020)
    The article examined the use of composite flour in the production of flour confectionery. With the addition of flour of composite mixtures to sugar cookies, protein content increases on average by 4.5%, fat by 17.2%, ...
  • Researching of Pasta Quality With The Usage of Legumes Flour and Ozonated Water 
    Iskakova, G.K.; Kulazhanov, T.K.; Iztaev, B.A.; Muldabekova, B.Zh.; Zhilkhaidarov, A. (ATU, 2015)
    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 ...
  • Исследовaние химического состaвa муки из рaзных сортов зернa тритикaле с целью использовaния в мучных кондитерских изделиях 
    Жумалиева, Г.Е.; Чоманов, У.Ч.; Актокалова, Г.С.; Касымбек, Р.К. (Алматинский Технологический Университет, 2022-2)
    В стaтье рaссмотрены и изучены новые сортa тритикaле, изучена мукa из новых сортов тритикaле для дaльнейшего применения в мучных кондитерских изделий. По полученным дaнным вaжно отметить, что химический состaв тритикaлевой ...

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