Researching of Pasta Quality With The Usage of Legumes Flour and Ozonated Water

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

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