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Effect of Oat-Based Ingredients on the Quality of Pastry Products [PDF]
Техника и технология пищевых производств, 2021 Introduction. Whole grain products can prevent some chronic diseases. Oats and oat-based foods are rich in beta-glucan, which makes them a perfect ingredient for functional foods. The present research objective was to introduce oat-based ingredients into
Natalia А. Shcherbakova +4 more
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Determination of the quality of canned vegetable snacks with various cereals
Алматы технологиялық университетінің хабаршысы, 2021 This article presents the canned vegetable snack recipes with various cereals and the results of their quality assessment. During the study, in order to expand the range of canned vegetable snacks, rice in the composition of vegetable minced meat was ...
L. K. Sengirbekova, L. S. Syzdykova
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Алматы технологиялық университетінің хабаршысы, 2021 Modern trends in the development of pasta production are based on the use of starch-containing raw materials for the production of medicinal and preventive pasta products. In this connection, an important observation is the state of protein and starch in
A. A. Ospanov +4 more
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Development of the recipe and technology of semi-finished mock cutlets of functional purpose
Новые технологии, 2023 Increase in animal protein resources is of great importance on a global scale. Proteins of animal origin provide the human body with basic macroand micronutrients and support normal human life and activities.
A. B. Tkhaishaova +2 more
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Modern High-Performance Methods for Special Processing of Arms, Military and Special Equipment
Вестник войск РХБ защиты, 2022 Carrying out special treatment is one of the main measures to maintain the combat capability of troops in conditions of chemical and biological contamination or radiation contamination of the area.
V. V. Kuznetsov +3 more
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Study on the recipe and production process of highly hollow biscuit
Liang you shipin ke-ji, 2020 High hollowness is the key technology in the production of hollow biscuits. The unique hollow biscuits were developed on the basis of traditional semi-hard biscuits.
SHI Zhong-lie, SHI Xin, XIAO Jing
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The formation of the quality of wheat bread from a mixture of vegetable raw materials
Алматы технологиялық университетінің хабаршысы, 2023 This article determines the influence of vegetable additives included in the recipe of wheat bread on the quality of the finished product. The aim of the work is to add flax flour and dietary fiber powder to increase the nutritional value and dietary ...
М. P. Baiysbayeva +3 more
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USE OF SUGAR BEET PRODUCTION WASTE IN FEED ADDITIVES
Алматы технологиялық университетінің хабаршысы, 2022 This article presents a recipe for a feed additive for dairy cows. According to the calculated recipe, experimental batches of feed additives were developed in the feed mill. The nutritional and energy value of the obtained feed additives were determined.
Z. H. ALIMKULOV +4 more
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Новые технологии, 2023 The article investigates the use of non-traditional ingredients and the use of innovative processing methods in the production of preventive products.
E. S. Franchenko +4 more
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Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value [PDF]
Техника и технология пищевых производств, 2018 Production of food with specified characteristics (composition, structure, sensory parameter) is a promising direction of food industry development. Such products are low-calorie foods, they are good for health, have balanced composition and functional ...
Skripko O., Statsenko E., Pokotilo O.
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