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
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- EP ID EP758715
- DOI 10.5281/zenodo.14598105
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