STUDY OF THE CHEMICAL COMPOSITION OF FLOUR FROM DIFFERENT GRAIN TYPES OF TRITICALE FOR THE PURPOSE OF USE IN FLOUR CONFECTIONERY PRODUCTS
https://doi.org/10.48184/2304-568X-2022-1-36-43
Abstract
The article discusses and studies new varieties of triticale, studied flour from new varieties of triticale for further use in flour confectionery. According to the data obtained, it is important to note that the chemical composition of triticale flour confirms its use in flour confectionery. In this paper, the Baru variety is selected, this variety will be used for the first time in Kazakhstan in the production of flour confectionery. The use of triticale in diets instead of wheat reduces the cost of the products obtained and increases the profitability of production.
About the Authors
G. E. ZHUMALIYEVA
Kazakh research institute оf processing and food industry
Kazakhstan
Kazakhstan
050060, Almaty, Gagarin avenue 238 G
U. CHOMANOV
Kazakh research institute оf processing and food industry
Kazakhstan
Kazakhstan
050060, Almaty, Gagarin avenue 238 G
G. S. AKTOKALOVA
Kazakh research institute оf processing and food industry
Kazakhstan
Kazakhstan
050060, Almaty, Gagarin avenue 238 G
R. KASSYMBEK
Kazakh research institute оf processing and food industry
Kazakhstan
Kazakhstan
050060, Almaty, Gagarin avenue 238 G
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Review
For citations:
ZHUMALIYEVA G.E., CHOMANOV U., AKTOKALOVA G.S., KASSYMBEK R. STUDY OF THE CHEMICAL COMPOSITION OF FLOUR FROM DIFFERENT GRAIN TYPES OF TRITICALE FOR THE PURPOSE OF USE IN FLOUR CONFECTIONERY PRODUCTS. The Journal of Almaty Technological University. 2022;(2):36-43. (In Russ.) https://doi.org/10.48184/2304-568X-2022-1-36-43
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