Репозиторий АТУ
Researching of Pasta Quality With The Usage of Legumes Flour and Ozonated Water
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| dc.contributor.author | Iskakova, G.K. | |
| dc.contributor.author | Kulazhanov, T.K. | |
| dc.contributor.author | Iztaev, B.A. | |
| dc.contributor.author | Muldabekova, B.Zh. | |
| dc.contributor.author | Zhilkhaidarov, A. | |
| dc.date.accessioned | 2019-04-12T11:00:50Z | |
| dc.date.available | 2019-04-12T11:00:50Z | |
| dc.date.issued | 2015 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/1426 | |
| dc.description.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. | ru_RU |
| dc.publisher | ATU | ru_RU |
| dc.relation.ispartofseries | МНПК; | |
| dc.subject | Pasta products | ru_RU |
| dc.subject | Flour | ru_RU |
| dc.subject | Water | ru_RU |
| dc.subject | Researching | ru_RU |
| dc.title | Researching of Pasta Quality With The Usage of Legumes Flour and Ozonated Water | ru_RU |
| dc.type | Other | ru_RU |
