Authors : G.A. Umirzakova, G.K. Iskakova, B.Zh. Muldabekova, M.P. Bayisbayeva and V.Y. Chernykh
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.
G.A. Umirzakova, G.K. Iskakova, B.Zh. Muldabekova, M.P. Bayisbayeva and V.Y. Chernykh, 2017. Improvement of Macaroni Products Technology on the Basis of Flour from Plant Raw Materials. Journal of Engineering and Applied Sciences, 12: 1120-1125.