G.A.  Umirzakova, G.K.  Iskakova, B.Zh.  Muldabekova, M.P.  Bayisbayeva, V.Y.  Chernykh, 
    Improvement of Macaroni Products Technology on the Basis of
Flour from Plant Raw Materials,
    Journal of Engineering and Applied Sciences,
    Volume 12,Issue 5,
    2017,
    Pages 1120-1125,
    ISSN 1816-949x,
    jeasci.2017.1120.1125,
    (https://makhillpublications.co/view-article.php?doi=jeasci.2017.1120.1125)
    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.
    Keywords: Macaroni products;top-grade bread flour;macaroni flour;fine chick-pea flour;particle composition;product strength;color characteristics