Journal of Engineering and Applied Sciences

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Improvement of Macaroni Products Technology on the Basis of Flour from Plant Raw Materials

G.A. Umirzakova, G.K. Iskakova, B.Zh. Muldabekova, M.P. Bayisbayeva and V.Y. Chernykh
Page: 1120-1125 | Received 21 Sep 2022, Published online: 21 Sep 2022

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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.

How to cite this article:

G.A. Umirzakova, G.K. Iskakova, B.Zh. Muldabekova, M.P. Bayisbayeva and V.Y. Chernykh. Improvement of Macaroni Products Technology on the Basis of Flour from Plant Raw Materials.
DOI: https://doi.org/10.36478/jeasci.2017.1120.1125
URL: https://www.makhillpublications.co/view-article/1816-949x/jeasci.2017.1120.1125