COMPARATIVE CHARACTERISTICS OF COMPONENTS IN THE PRODUCTION OF MAKARON PRODUCTS FROM A COMPOSITE MIXTURE
Journal Title: International scientific journal Science and Innovation - Year 2024, Vol 3, Issue 12
Abstract
Currently, work is underway worldwide to include various grains in the recipe for the production of non-traditional pasta products. The possibilities of using soft wheat, buckwheat, and soybean flour, which are considered such grain additives and have high nutritional value, have been studied. By combining the flour obtained from these grains, it is possible to produce high-quality, nutritious, and non-traditional pasta products. Comparative analysis of raw materials is of great importance in ensuring the technological and nutritional balance between them, and this research aims to expand the production possibilities of non-traditional pasta products. The study of the physicochemical properties of the aforementioned grains allows for the development of an optimal recipe for pasta.
Authors and Affiliations
Azamatov U. Z. , Sanayev E. Sh. , Abrolov A. A.
Keywords
Related Articles
- EP ID EP758715
- DOI 10.5281/zenodo.14598105
- Views 1
- Downloads 0
METHODOLOGY OF ASSESSMENT MANAGEMENT IN THE EDUCATIONAL PROCESS: TOOLS AND APPROACHES
This paper explores teaching methods for students in the field of energy engineering, with a focus on developing interpersonal and technical skills. The application of project-based learning methods and the assessment of...
MOTIVATION AS A TOOL OF LEARNING FOREIGN LANGUAGES
Motivation in teaching is one of the foundations of successful mastery of the subject. In this article, the author examines the approaches of domestic and foreign specialists in the field of psychological and pedagogic...
TYPE 2 DIABETES: TIME TO CHANGE THE CONCEPT
Diabetes mellitus (DM) as a concomitant disease with COVID-19 is considered as one of the significant risk factors for the development of adverse outcomes due to a more severe course of infection in conditions of hypergl...
KINEMATIC DESIGN OF WEAVING MACHINE BEAT MECHANISM IN MSC ADAMS/VIEW SOFTWARE
The movement of mechanisms depends on the ability of the link in it to move, and it performs work in a certain order. Mechanisms are assembled from certain kinematic schemes and designed to fulfill the desired law of mo...
TECHNOLOGY OF APPLICATION OF BIOSTIMULATOR (MICROZYM-2) IN THE CULTIVATION OF PEANUT VARIETIES IN THE CONDITIONS OF UZBEKISTAN
This study was conducted in experiment fields in the Plant Science department of Tashkent State Agrarian University in 2014-2016. The experiment was performed in split-plot design with 4 replications. Based technology fo...