The article presents the results of a study of the possibilities of obtaining bread using accelerated technology, and the relationship between the obtained results of a study and the technological processes used to produce bread is considered. The express way of preparing dough on sourdough allows more efficient use of the main and additional raw materials in order to intensify the ripening of the dough and improve the quality of bread. Different technological processes of making bread were used and the revealed pattern between different technological processes, the addition of starters and the quality of bread was analyzed. As a result, the obtained bread products have high organoleptic and physico-chemical properties, corresponding to the prescription composition, and can be taken as the basis for the development of technical documentation for new types of enriched products.

The article developed the requirements for special clothing and methods of solution, due to the need to ensure the protection of workers in the sausage shop from the factors of aggressive environment, injuries and occupational diseases. As a result of the study of the effect of washing on the behavior of textile materials, it was found that the impact of a set of factors, detergents on the degree of removal of contamination of tissue samples has the greatest washing effect composition detergents "soap and powderMif". The study of the mechanical properties of fabric samples used for the manufacture of clothing, revealed the most rational fabric (art.18452), which provides the developed overalls with high performance properties.

This article presents the results of scientific research on the production of meat products from beef. Vitamins, amino acids, organoleptic and physico-chemical parameters were investigated. The results of the analysis show that the studied parameters in all samples did not exceed the maximum permissible concentrations established by the requirements of the sanitary rules and norms. Thus, the introduction of the HACCP system into production is one of the ways to achieve high quality.

This paper presents the results of an experimental study conducted at a milk-cooling installation using effective radiation of the Earth. The results of the experiment showed that in the initial period the temperature of the surface of the radiator is cooled below ambient temperature by 2°C. After turning on the pump and pumping the coolant through the radiator, the surface temperature of the radiator rises on average by 3°C above atmospheric air. In the morning, the temperature of the atmospheric air and, accordingly, the radiator rises and the process of cooling water in the cold accumulator ends. From the results taken, it follows that the radiator with night-time radiation cooling is operational and the water from the cold accumulator is cooled to a temperature closer to atmospheric air.

Gluten is the cause of chronic celiac disease, which causes atrophy of the intestinal mucosa and, as a result, does not allow the intestine to digest and absorb nutrients well. The only way to treat this disease is strict and lifelong adherence to a gluten-free diet. A promising component for the replacement of wheat flour in the recipe of bakery products is wheat starch, amaranth and chickpea flour, characterized by the absence of gluten and rich chemical composition.

The authors set the goal - to develop a formulation of semi-finished meat and vegetable horse meat, poultry, minced eggplant. Compiled by experienced formulation of model samples of meat and vegetable raw materials. In model samples of minced meat the pH was studied, organoleptic characteristics and output were determined in the finished experimental products. As a result of experimental studies, the recipe of meat and cereal cutlets with the optimal ratio of raw materials has been established.

The realities of today require the improvement of existing technological schemes of water treatment. The article presents the results of studies of the main problems of water treatment systems at dairy enterprises. Mechanical, reagent, oxidative, adsorption, ion-exchange methods of water filtration, as well as methods of membrane filtration, electrodialysis plants for water treatment, which are given the greatest preference in the production of dairy products because of their prospects, have been studied. Analysis of the methods revealed the shortcomings of the considered water treatment systems and suggested ways to improve them.

The article presents the results of the study of physicochemical properties, photographs of ash and spectrograms of the mineral composition of ice cream from cow and mare's milk, obtained on an ICP-MC mass spectrometer. It has been established that the values of the hydrogen activity index (pH) in ice cream based on mare's milk are less by 0.09 compared to the value of ice cream from cow's milk, and also in ice cream from mare's milk of weakly bound moisture more than in ice cream from cow's milk. Research has established that prototypes of mare milk ice cream are not inferior to traditional cow milk ice cream in terms of their physicochemical properties and mineral content, and surpass the latter in some mineral elements (calcium, phosphorus, selenium, iron and aluminum).

The article is devoted to solve the issue of increasing of efficiency of using of local cucurbits crops. It is offered to obtain melon and watermelon concentrates and then to apply them as additives to confectionery products, desserts, ice-cream. There is review of scientific investigations in processing of melon and watermelon is conducted. Cucurbits crops (melon and watermelon) have high food value and complex of biological active substances, they possess by therapeutic action on human organism. Technology of concentrates from melon and watermelon is developed. Their sensory indicators and physical-chemical composition are determined in laboratory conditions. Melon and watermelon consumption rates to produce concentrates are defined. Due to sweet taste of the melon and watermelon concentrates quantity of sugar in a receipt of confectionery products, desserts, ice-cream may be decreased.

In article are shown results of necessity of wide application of mathematical modelling of objects and processes for food manufactures is shown. Main principles of computer modelling, examples of mathematical models of processes and objects are resulted.An example of modeling apple juice with given parameters from composite juice from apples of the Lemon, Aport, Stolovka varieties is given. As a result, with the help of prospective regulatory modeling on Microsoft Excel, a calculation was made of the percentage of added juices to ensure titrated acidity of 0.3% and vitamin C 0.02%.

In the article the results of experiments on the use Margarines "Ekouniversal 1203-32" and fat special purpose "Оilprime 1003-32" when cooking custard carrot and impact on the quality of the finished product. Was conducted baking tests on the basis of which is the best percentage ratio of the input Margarines "Ekouniversal 1203-32" and fat special purpose "Оilprime 1003-32", produced a series of analyses of the finished products. The quality of gingerbread custard evaluated organoleptic, physico-chemical and microbiological indicators, the results are tabulated.

Statistical processing of experimental studies allowed to scientifically substantiate and describe mathematically the optimization of the parameters of the technological process with the mutual influence of temperature and the duration of germination on the change in the biological and nutritional value of maize corn.The research results showed that at the germination temperature of 24 °C, antioxidant activity shows the highest result than at 18 and 300 ° C. At a germination temperature of 24 °C, all of the above figures at day 5 reach the maximum mark. Of the studied hybrids, at a temperature of 24°C on the fifth day of germination in “Arman 689” corn, the SSA increased by 3.1 times (68%) compared with the control. Under the same conditions, in the hybrid “Turan 480 SV”, the SSA increased 3.2 times (by 68.7%), in the hybrid “Turgen 5/87” - 4.2 times (by 76%). Compared with the “Turan 480 CB” and “Turgen 5/87” hybrids, in the “Arman 689” hybrid, the SSA is 1.3 and 1.03 times higher, respectively, 22.8 and 2.9%. Based on the data obtained, mathematical model of germination of corn hybrids.

The best results with the use of sensor technologies are obtained in determining the color, heat-shielding properties of materials and clothing. The color characteristics of materials, clothing, deformation, obtained experimentally, showed good agreement with the analytical exspressions found using the moiré method and tensor analysis.

The influence of the ultrаsonic treаtment on the quаlity indicаtors of bioаdditives bаsed on Jerusаlem аrtichoke for use in cheesemаking is investigаted. The аrticle presents а scientific аnd technicаl rаtionаle for the use of Jerusаlem аrtichoke аs а dietаry supplement to improve the quаlity аnd nutritionаl vаlue of dаiry products. When using ultrаsonic treаtment, there is not only а significаnt аccelerаtion of the production process, but аlso аn increаse compаred with other methods of extrаcting the yield of the mаin product. Аs а result of the reseаrch, it wаs found thаt the ultrаsonic vibrаtions of 65 Hz frequency аnd intensity of 9 cycles for 2 minutes not only increаse the shelf life, but аlso improve the quаlity of dietаry supplements from Jerusаlem аrtichoke tubers. Considered the possibility of using new technology in the food industry.

This article reviews aspects of the possibility to use buckwheat malt as an alternative raw material in the production of gluten-reduced beer. Within the research were determined raw materials ratio, temperature parameters and water-grist ratio. The proportion of buckwheat was 35% in grist; water-grist ratio - 4. The influence of grist content and temperature rests on physico-chemical parameters of wort for production of gluten reduced beer was analyzed. The sample with optimal physico-chemical indexes was selected, namely: pH, wort color and extract, that were as follow 5.1, 17.4 and 17.2 accordingly. It is established that replacement of traditional raw materials leads to decrease of gluten content at final product.

Extrusion of grain mixtures on the basis of sprouted triticale is considered. It is noted that the temperature zones that correspond to the evaporation of moisture formed during thermal decomposition of the studied mixtures, taking into account the low humidity of the obtained products and, accordingly, the prospects for their long-term storage. The developed extruded grain products with filling are obtained with a developed porous structure with a pleasant sweet taste, creamy in color with a yellowish tinge.

In this article, their energy efficiency was determined by comparing lamps. Currently, led lamps are leading. Instead of traditional sources, energy-saving led lighting can be approximately 93% compared to incandescent lamps; compared to halogen lamps, efficiency is 90% and 66% compared to fluorescent lamps. Led lamp keeps brightness even after using more than 50,000 hours. The average lampshade is 1,000 hours (1,500 hours) and the fluorescent clock is approximately 6,000 hours. If you use led bulbs almost every 8 hours, you need to replace them for 16-17 years. Compared with fluore-scent lamps, energy-saving led lamps do not contain toxic substances or harmful gases. In addition, they do not cause ultraviolet radiation, and cause harm to humans for a long time. The absence of ultraviolet radiation leads to another advantage - they do not attract many types of insecticides that are sensitive to ultraviolet radiation.

This article cites the results of a research of fundamental physico-chemical parameters of oil from Kashagan and Martishi. The main physicochemical characteristics of oil are given, including the pour point, kinematic viscosity, fractional composition, the content of mechanical impurities, salts and sulfur in oil from the Kashagan and Martishi fields. On the basis of the conducted research, it was concluded that the oil of both fields is in accordance with the main state-of-the-art physical and chemical indicators. A comparative analysis of the properties of oil from two fields was carried out. Comparison of the content of oil salts from two fields showed that the content of salts in oil from the Martyshi field exceeds this indicator in the Kashagan field, but also corresponds to GOST.

Conductive textile materials and products are currently used to solve problems related to static electricity, electromagnetic Shielding and electromagnetic radiation. The study of their electrophysical characteristics, the nature of conductivity makes it possible to predict their electrical parameters, which are essential. This work shows the possibility of producing electrically conductive textile materials with stable antistatic properties by introducing electrically conductive yarn into the fabric structure. The results of the study are aimed at studying the electrophysical characteristics of conductive yarn and fabrics under the influence of frequent washing of polyester fabrics and containing different amounts of conductive filaments in the composition.

The article presents the results of the study of the processes of state regulation of the economic concentration of corporate structures in a market economy in order to ensure the solution of social problems, the development of social infrastructure of the state.The process of concentration of production, creation of branches, absorption and merger of firms is considered as a natural and objective process associated with improving the efficiency of the economy. It is shown that on the one hand, the proclaimed policy of complete liberalization of the economy and the complete absence of government intervention, in practice, is expressed in the active participation of the state in the regulation of these processes, support of national business in the international arena and lobbying business interests.

In this article is analyzed the company's own capital structure and ways to strengthen the company's financial stability. The capital structure has a significant impact on the financial position of the enterprise, which causes the need for analytical research in this area. The study of the features of the assessment of the financial stability of the organization. The author gives an analysis of the dynamics and structure of the organization's capital for 2015-2017, sources of formation of its own financial resources, and calculates the return on equity. Based on the analysis, ways were proposed to strengthen the company's financial stability.

The article deals with the psychological aspects of implementation of innovation management in business hospitality industry in the Republic of Kazakhstan. The relevance of this topic - the need to analyze effective management of hotels in Kazakhstan and opportunities to apply innovative management practices in hospitality industry in the context of Kaizen. Comparison of psychological portraits of Japan and Kazakhstan workers, as well as the following interview with the management of one of the leading hotels in the city of Almaty "Grand Voyage", allows more effective implementation of innovation in management at the hospitality industry of Kazakhstan.

The article reveals the theoretical foundations of the formation of international terms in the field of chemistry, as well as methodological approaches to work on international vocabulary in order to improve the linguistic competence of students. The practical value of the article lies in the fact that the authors propose studentsthe development of training tasks for the gradual assimilation of features of the terms-internationalisms on the example of the specialty "Chemical technology of organic substances".

The article deals with the analysis of Internet service providers systemin Kazakhstan. The definition of the term Internet provider, types of Internet providers and types of services provided by themare proposea. The information about the leading Internet providers in Kazakhstan, as well as a list of existing Internet providers are given. Recommendations on the choice of Internet providers are offered. The use proposed recommendations allows you to select the system of Internet service providers in Kazakhstan quickly.

This article describes the possibilities of concepts in the formation of a picture of the world in the learning process of Russian language of students with the Kazakh language of instruction. There are used various interactive forms in the consideration of the word “nutrition” through the prism of the theory of the concept. Studying the concept allows to find out and understand the mentality of the nation, culture, see the language picture of the world through the eyes of this nation. It was concluded that in teaching Russian language as a non-native, an important role is played by shaping the picture of the world by expanding the meaning of the term nutrition, refracted through the prism of conceptology, which, on the other hand, allows expanding the scope of this term, on the other, makes it possible to enrich the students' vocabulary.