JUSTIFICATION MODES MICRONIZED SUBSTANCE LEGUMES
Abstract
To achieve the necessary quality properties of the products of leguminous crops, along with the use of leguminous seeds flour, various processing tools are used: extrusion, micronization. Micronization of leguminous seeds changes their functional and technological properties and can significantly reduce the time of heat treatment. These changes depend on the mode of micronized substance. The article presents the modes of micronization of legumes, such as chickpeas, lentils and peas, in order to obtain on their basis a food additive for adjusting the recipes of bakery products in order to enrich wheat bread with valuable micronutrients useful for human health.
Keywords
зернобобовые культуры,
микронизация,
режимы,
горох,
нут,
чечевица,
технология,
дәнді-бұршақ,
микронизациялау,
режимдері,
бұршақ,
ноқат,
жасымық,
технология,
leguminous crops,
micronization,
regimes,
peas,
chickpeas,
lentils,
technology
About the Authors
M. ZH. Sultanova
"Kazakh research Institute of processing and food industry"
Russian Federation
Russian Federation
M. E. Kizatova
"Kazakh research Institute of processing and food industry"
Russian Federation
Russian Federation
A. M. Omaralieva
"Kazakh research Institute of processing and food industry"
Russian Federation
Russian Federation
KH. A. Abdrahmanov
"Kazakh research Institute of processing and food industry"
Russian Federation
Russian Federation
A. YU. Borovskii
"Kazakh research Institute of processing and food industry"
Russian Federation
Russian Federation
ZH. M. Chakanova
"Kazakh research Institute of processing and food industry"
Russian Federation
Russian Federation
References
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4. Шлеленко Л.А. Современный ассортимент хлебобулочных изделий для профилактического и лечебного питания // Хлебопечение России, 2004.- №2.-С.17.
Review
For citations:
Sultanova M.Zh., Kizatova M.E., Omaralieva A.M., Abdrahmanov Kh.A., Borovskii A.Yu., Chakanova Zh.M. JUSTIFICATION MODES MICRONIZED SUBSTANCE LEGUMES. The Journal of Almaty Technological University. 2019;(3):69-73. (In Russ.)
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