КӨП ДӘНДІ ҰННАН ЖАСАЛҒАН МАКАРОН ӨНІМДЕРІН ДАЙЫНДАУҒА АРНАЛҒАН ҚАМЫРДЫҢ САПА КӨРСЕТКІШТЕРІН ЗЕРТТЕУ

Абдыманап  Оспанов; Александр Остриков; Динаш Нұрдан

doi:10.37884/4-2023/32

Abstract

In the policy of healthy nutrition, much attention is paid to the physiology of nutrition. In addition to a balanced amino acid composition and high digestibility of proteins, food products should contain complex carbohydrates, ballast substances (dietary fibers) that ensure the normal functioning of the digestive organs. For the production of pasta from traditional raw materials, hard wheat varieties are used, which are "poor" in chemical composition with the most important nutrients.

In this regard, the most promising way to increase the nutritional value of grain products (for example, pasta) is to create multi-grain mixtures from whole grain flour, balanced in amino acid, mineral and vitamin composition.

The article is devoted to determining the feasibility of using non-traditional poly-slag raw materials (peas, corn and soybeans, etc.) to increase the nutritional and biological value of pasta; to study the chemical properties and nutritional value of poly-slag raw materials; to study the effect of flour dosages of various cereals and legumes on the main components of poly-slag flour mixture; to develop a recipe for the production of pasta based on poly-slag raw materials.

Key words: pasta, pasta dough, dry wheat gluten (WPC), rheological properties of the dough.

pasta, pasta dough, dry wheat gluten (WPC), rheological properties of the dough.

01 Introduction

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02 References

1 Ospanov, A. A., Muslimov, N. Zh., Timurbekova, A. K., Mamayeva, L. A., & Jumabekova, G. B. (2020). The Effect of Various Dosages of Poly-Cereal Raw Materials on the Drying Speed and Quality of Cooked Pasta During Storage. In Current Research in Nutrition and Food Science Journal (pp. 462–470). Enviro Research Publishers. https://doi.org/10.12944/crnfsj.8.2.11
2 Ospanov, A., Muslimov, N., Timurbekova, A., Mamayeva, L., & Jumabekova, G. (2020). The amino acid composition of unconventional poly-cereal flour for pasta. In Periódico Tchê Química (Vol. 17, Issue 34, pp. 1012–1025). Dr. D. Scientific Consulting. https://doi.org/10.52571/ptq.v17.n34.2020.1043_p34_pgs_1012_1025.pdf
3 Медведев Г. М. Технология макаронных изделий. – СПб: ГИОРД, 2006 – 312с.
4 Abdymanap Ospanov, Nurzhan Muslimov, Aigul Timurbekova, Dinash Nurdan, Dulat Zhalelov. Mixing of flour mixture components in the production production of pasta from non traditional raw materials / Potravinarstvo Slovak Journal of Food Sciences. Vol. 16, 2022, p. 375-387. https://doi.org/10.5219/1749
5 Осипова Г. А. Технология макаронного производства: -Орел: ОрелГТУ, 2009. -152с.
6 Чернов М. Е. Производство макаронных изделий быстрого приготовления. –М .:ДеЛиПринт, 2008. -165с.
7 Ә. Ә. Оспанов, А.К. Тимурбекова, Д. Нұрдан, Т.Ш. Аскарова, Б. Д. Әділхан. Дәстүрлі емес шикізаттан жасалған макарон өнімдерінің микроқұрылымын және микробиологиялық көрсеткіштерін зерттеу / Вестник Алматинского технологияческого университета, 2021. №4. – С.23-31. https://doi.org/10.48184/2304-568X-2021-23-31
8 Ә.Ә Оспанов, А. К. Тимурбекова, Д. Нұрдан, Г.К. Молдалимова. Дәстүрлі емес шикізаттан макарон өнімдерін өндіруде қамырды престеудің технологиялық процесін зерттеу / «18 (2) СЕЙФУЛЛИН ОҚУЛАРЫ» Халықаралық ғылыми-практикалық конференциясы.
9 А.А. Оспанов, А.К. Тимурбекова, Д.Б.Жалелов Исследование показателей качества макаронных изделий из нетрадиционного полизлакового сырья, Электронный журнал «Наука и образования», № 2 (2019), Раздел «Научное событие».
10 Оспанов А. А., Муслимов Н. Ж., Тимурбекова А. К., Джумабекова Г. Б., Марат Қ.С, Жалелов Д.Б., Исследование показателей качества теста из цельносмолотой полизлаковой муки для изготовления макаронных изделий, Исследования, результаты №3 (083), 2019.

Citation Links

[1]2023. THE STUDY OF DOUGH QUALITY INDICATORS FOR THE PREPARATION OF MULTI-GRAIN FLOUR PASTA. Izdenister natigeler. 4 (100) (Dec. 2023), 294–302. DOI:https://doi.org/10.37884/4-2023/32.

(1)THE STUDY OF DOUGH QUALITY INDICATORS FOR THE PREPARATION OF MULTI-GRAIN FLOUR PASTA. Izdenister natigeler 2023, No. 4 (100), 294-302. https://doi.org/10.37884/4-2023/32.

THE STUDY OF DOUGH QUALITY INDICATORS FOR THE PREPARATION OF MULTI-GRAIN FLOUR PASTA. (2023). Izdenister Natigeler, 4 (100), 294-302. https://doi.org/10.37884/4-2023/32

THE STUDY OF DOUGH QUALITY INDICATORS FOR THE PREPARATION OF MULTI-GRAIN FLOUR PASTA. Izdenister natigeler, [S. l.], n. 4 (100), p. 294–302, 2023. DOI: 10.37884/4-2023/32. Disponível em: https://agrosoil.kaznaru.edu.kz/index.php/research/article/view/436. Acesso em: 15 sep. 2026.

“THE STUDY OF DOUGH QUALITY INDICATORS FOR THE PREPARATION OF MULTI-GRAIN FLOUR PASTA”. 2023. Izdenister Natigeler, no. 4 (100) (December): 294-302. https://doi.org/10.37884/4-2023/32.

“THE STUDY OF DOUGH QUALITY INDICATORS FOR THE PREPARATION OF MULTI-GRAIN FLOUR PASTA” (2023) Izdenister natigeler, (4 (100), pp. 294–302. doi:10.37884/4-2023/32.

[1]“THE STUDY OF DOUGH QUALITY INDICATORS FOR THE PREPARATION OF MULTI-GRAIN FLOUR PASTA”, Izdenister natigeler, no. 4 (100), pp. 294–302, Dec. 2023, doi: 10.37884/4-2023/32.

“THE STUDY OF DOUGH QUALITY INDICATORS FOR THE PREPARATION OF MULTI-GRAIN FLOUR PASTA”. Izdenister Natigeler, no. 4 (100), Dec. 2023, pp. 294-02, https://doi.org/10.37884/4-2023/32.

“THE STUDY OF DOUGH QUALITY INDICATORS FOR THE PREPARATION OF MULTI-GRAIN FLOUR PASTA”. Izdenister natigeler, no. 4 (100) (December 6, 2023): 294–302. Accessed September 15, 2026. https://agrosoil.kaznaru.edu.kz/index.php/research/article/view/436.

1.THE STUDY OF DOUGH QUALITY INDICATORS FOR THE PREPARATION OF MULTI-GRAIN FLOUR PASTA. Izdenister natigeler [Internet]. 2023 Dec. 6 [cited 2026 Sep. 15];(4 (100):294-302. Available from: https://agrosoil.kaznaru.edu.kz/index.php/research/article/view/436

1.THE STUDY OF DOUGH QUALITY INDICATORS FOR THE PREPARATION OF MULTI-GRAIN FLOUR PASTA. Izdenister natigeler. 2023;(4 (100):294-302. doi:10.37884/4-2023/32

[1] 1 Ospanov, A. A., Muslimov, N. Zh., Timurbekova, A. K., Mamayeva, L. A., & Jumabekova, G. B. (2020). The Effect of Various Dosages of Poly-Cereal Raw Materials on the Drying Speed and Quality of Cooked Pasta During Storage. In Current Research in Nutrition and Food Science Journal (pp. 462–470). Enviro Research Publishers. https://doi.org/10.12944/crnfsj.8.2.11

[2] 2 Ospanov, A., Muslimov, N., Timurbekova, A., Mamayeva, L., & Jumabekova, G. (2020). The amino acid composition of unconventional poly-cereal flour for pasta. In Periódico Tchê Química (Vol. 17, Issue 34, pp. 1012–1025). Dr. D. Scientific Consulting. https://doi.org/10.52571/ptq.v17.n34.2020.1043_p34_pgs_1012_1025.pdf

[3] 3 Медведев Г. М. Технология макаронных изделий. – СПб: ГИОРД, 2006 – 312с.

[4] 4 Abdymanap Ospanov, Nurzhan Muslimov, Aigul Timurbekova, Dinash Nurdan, Dulat Zhalelov. Mixing of flour mixture components in the production production of pasta from non traditional raw materials / Potravinarstvo Slovak Journal of Food Sciences. Vol. 16, 2022, p. 375-387. https://doi.org/10.5219/1749

[5] 5 Осипова Г. А. Технология макаронного производства: -Орел: ОрелГТУ, 2009. -152с.

[6] 6 Чернов М. Е. Производство макаронных изделий быстрого приготовления. –М .:ДеЛиПринт, 2008. -165с.

[7] 7 Ә. Ә. Оспанов, А.К. Тимурбекова, Д. Нұрдан, Т.Ш. Аскарова, Б. Д. Әділхан. Дәстүрлі емес шикізаттан жасалған макарон өнімдерінің микроқұрылымын және микробиологиялық көрсеткіштерін зерттеу / Вестник Алматинского технологияческого университета, 2021. №4. – С.23-31. https://doi.org/10.48184/2304-568X-2021-23-31

[8] 8 Ә.Ә Оспанов, А. К. Тимурбекова, Д. Нұрдан, Г.К. Молдалимова. Дәстүрлі емес шикізаттан макарон өнімдерін өндіруде қамырды престеудің технологиялық процесін зерттеу / «18 (2) СЕЙФУЛЛИН ОҚУЛАРЫ» Халықаралық ғылыми-практикалық конференциясы.

[9] 9 А.А. Оспанов, А.К. Тимурбекова, Д.Б.Жалелов Исследование показателей качества макаронных изделий из нетрадиционного полизлакового сырья, Электронный журнал «Наука и образования», № 2 (2019), Раздел «Научное событие».

[10] 10 Оспанов А. А., Муслимов Н. Ж., Тимурбекова А. К., Джумабекова Г. Б., Марат Қ.С, Жалелов Д.Б., Исследование показателей качества теста из цельносмолотой полизлаковой муки для изготовления макаронных изделий, Исследования, результаты №3 (083), 2019.