This paper discusses the aspects of introducing unconventional raw materials as a grain mixture for bread. The article discusses the aspects of introducing unconventional raw materials as a grain mixture for bread. The introduction of 20% buckwheat, 10% flax seeds, 10% of the “Finnish mix” allowed to obtain improved quality of bakery products and increase its nutritional value.

The assortment of felt products on the market mainly consists of outerwear and accessories, because the thin felt materials have a shorter exploitativeterm due to the problem of tensile properties and breaking load. It is possible to make a thinner material by strengthening their structure, which in turn will expand the range of women's clothing. This article explores the method of modifying the felt material, and its influence on the structure of the produced fabric. Analysis of the research results confirms that modification of the felt material doubles its consumer properties.

The article describes in detail the modern food safety, principles, objectives, relevance of the HACCP system, internal and external advantages and problems of implementation of the system. In order to improve the quality of products, it is necessary to implement enterprise management systems that meet international standards, pay special attention to training and improving their skills, improve existing quality systems and invest in them. Also, to combat the producers of low-quality products, media efforts are needed, which are able to raise consumer awareness. It is necessary to explain that buying a cheap food, the buyer condemns himself to the consumption of substandard food.

In this article, technical information and experimental studies on the production of bacterial starter cultures for biotechnological processing of collagen-containing raw materials were analyzed. Biotechnological processing of secondary raw materials allows you to partially retain essential amino acids, as well as get a protein fortifier with a high degree of balance. By analyzing the literature, this paper demonstrates that microbial enzymes have positive effect not only on the formation of physico-chemical, microstructural, microbiological, structural-mechanical indicators, but also on the quality characteristics of the finished product.

Examined the microstructure of the grain during water immersion at a temperature of 40,50,60°C if the duration time of 0.5 min. Observed that the microstructure of the grain during water immersion 40°C for 0.5 min to happen the swelling of the starch and protein molecules, the optimum temperature for the swelling of protein molecules is up to 40°C. With increasing temperature up to 50°C, the swelling of the starch increases and the stretching of protein molecules. At 60°C, the starch begins to gelatinize and the protein is deformed. According to the results of studies for germination of triticale were taken in water at a temperature of 40°C for 0.5 min.

The article investigated the changes in microbiological indicators of «Nyashki» cookies, as well as the raw materials for its preparation: confectionery coating on cocoa butter substitute (CBS). As a result of the study, it was shown that during the processing (heating) of the pastry glaze microbiological indicators change, but within the normal range. To ensure microbiological stability, it is necessary to observe the parameters of heating and cooling of the pastry glaze. Based on 1 and 2 HACCP principles, 2 measurable control and critical points (CCP) are defined in the food chain of the «Nyashki» cookie production.

In Kazakhstan, the development of natural products, including fruits and berries of plants is relevant. Fruits and berries are a rich source of vitamins, minerals, carotenoids, phenolic compounds, enzymes, many of which are antioxidants. The chemical composition of pomegranate fruits of the South of Kazakhstan was established. Organoleptic parameters, physical and chemical parameters of the investigated samples of pomegranate syrup with stevia extract were determined. As a result of experimental studies the use of stevia extract in the production of pomegranate syrup was justified. Finished samples of pomegranate syrup with extract from dry stevia leaves have passed microbiological tests, which confirmed the safety of the product.

The article examines the effects of ion-ozonized water on the quality indicators of bread obtained from classes 3 and 4 of soft wheat. As a result, it was found that ion-ozonated water contributes to an increase in the volume, porosity of bread, increases the content of protein and starch. It is proved that bread obtained from low classes of soft wheat with ion-ozonated water has better quality than bread prepared by the traditional method.

The article presents the results of a study of the organoleptic evaluation of the composition of the samples, made in the development of drinking yogurt technology for gerodietic nutrition. It was established that the introduction of pectin, fructooligosaccharide into camel milk before pasteurization, fermentation, improves it’s taste and aromatic qualities in comparison with the control sample.

The article presents the results of the study of the physical properties of camel milk powder obtained by freeze-drying. The results show the importance of optimizing the drying process to obtain camel milk-based dry dairy products with good functional and physicochemical properties. It was found that the water solubility index of freeze-dried camel milk powder was 38.33%, and the water absorption index was 125.20%.

Upon receipt of the dietary supplement used in the production of dairy products, carrot cake obtained after repeated grinding was subjected to ultrasonic treatment to soften the fibers, giving them an easily digestible form and reducing microbial contamination, were subjected to ultrasonic treatment. In the course of experimental studies, the vitamin composition of biologically active additives from carrot cake was determined. According to the data obtained, the degree of preservation of vitamins in the supplements of experimental and control samples is different, the initial amount of vitamins decreases as the frequency of ultrasound increases. The content of vitamin C (ascorbic acid) significantly increased to 0,00049 mg when treated with ultrasound at a frequency of 40 Hz. Ultrasonic treatment at 60 Hz revealed a small amount of vitamin B1 (thiamine chloride) in an amount of 0.000025. According to the study, we believe it is advisable to apply ultrasonic processing of a frequency of 40 Hz.

The research results of a new fermented milk product with functional ingredients based on goat milk are presented. Functional ingredients for a new goat milk-based dessert were selected: a starter culture containing probiotic microorganisms, a stabilizing system. Organoleptic and physico-chemical studies were carried out. A technology has been developed for dessert made from goat and cow milk, the production of which is recommended for both dairy enterprises and small farms.

This article discusses the task of the quality milk control when it is processed by a magnetic field on the principle of nuclear magnetic resonance, which improves some quality indicators of milk. Was proposed and developed three-level automated milk quality control system, the structure and principle of its operation. Experimental assessments of qualitative indicators of dairy products obtained in the article made it possible to determine the tuning optimum parameters of the system for stabilizing the magnetic field strength on the principle of nuclear magnetic resonance.

Development of technology of production of fruit semi-canned food, with the use of sea buckthorn fruit juice, will expand the range of fruit canned preventive orientation. The data obtained as a result of the research allow us to conclude that the juice of sea buckthorn fruits is rich in magnesium, vitamins C, D2 and carotene. We have conducted research on the selection of quittin as a thickener for fruit and berry dessert. Ready fruit and berry dessert meets physical and chemical parameters.

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.

Study of the basic extrusion process factors of grain mixture with protein filling. It is noted that the pressure, reaching 4 MPa, was calculated in the extruder during extrusion. The rotation speed of the extruder screwis 55 seconds. Increasing the initial humidity of the mixture also leads to increasingin the rate of extrusion process by reducing the viscosity of the melt in the preforming zone. Found that the temperature distribution of the product along the length of the working zone of the extruder at a constant speed of rotation of the screw is characterized by a sharp increasingin the matrix. In the pre-matriczone, the temperature of the product is constant and when it leaves the matrix quickly decreases to 100⁰C. Found that at high speed ofthe food mixture is less time in the working area, which reduces the decomposition of nutrients with increasing temperature in the pre-matric zone.This is due to the fact that a high pressures and temperatures in the extruder water exists in the liquid state. At the time of the extrudate exit from the matrix due to the explosive evaporation of water, a large a mount of energy is released and a sharp decrease in temperature occurs.

This article presents meat semi-finished products - cutlets, with increased biological value, with the addition of buckwheat groats instead of wheat bread. Buckwheat is very rich in vitamins and minerals, it has numerous healing properties. The results of the study of the obtained cutlets showed that the content of vitamin B1 was increased in cutlets № 1 by 93%, in cutlets № 2 by 87%, and the content of macroelement K, respectively, were increased by 54% and 7%.

In this paper, we propose a new scheme of a highly efficient line for preparing safflower grains for processing. The new after vortex separator is a vibroseparator for separating the products close in physical properties, grinding Machine with a duo-aspirator, a photoseparator and a device for moisture-thermal treatment. Advantages of the proposed line for preparation of safflower grain for processing are that an additional plant in front of the photocarerator of the grinding machine and duo-espirator allows the crest to separate and remove or refine the shell of the seed in the form of a shell layer for more efficient subsequent spectral point analysis, which determines the grain composition for the purpose of sorting it On the basis of chemical composition and color in the photo separator, and sequential placement after the stone separator of a vibro separator for separation of products close in physical properties, a grinding machine with a duo-aspirator, a photoseparator and a device for moisture-thermal treatment, provides an intensification of the technological process of efficient separation of safflower from impurities and its preparation for further processing and Due to the rational layout of equipment.A highly efficient photocell separator is also provided, the advantages of which are that the installation of a storage and vibrating feeder in relation to the slanting tray from the back side and the execution of a smooth curved transition to the vibrating feeder in the upper part of the pitcher allows improving the separation of grain products by reducing the amplitude of grain oscillations, Caused by a rebound from the surface of the tray during the loading of the sorted material from the vibrating feeder.

Work is devoted to development of model and design of a set the special clothes for workers of assembly production with the improved protective properties, new esthetic design, novelty of the developed design taking into account ergonomic requirements and compliance to working conditions. In the course the research was developed the art and constructive, the style solution of a design of composite elements of overalls for workers of assembly production which meets requirements of workers and justifications of optimum parameters design of overalls for workers of assembly production are presented.

Oil pollution causes great damage to the environment. As a rule, the disposal of oil sludge and oil-contaminated soils is not carried out due to the lack of equipment and effective processing technologies.The article discusses the need to develop more perspective methods of purifying oil-polluted soils and the possibility of using oil-contaminated soils with the addition of organic binders for strengthening soils in road construction, as well as building materials.Synthetic wollastonite is added to oil-contaminated soils as a binder. This improves the quality of building materials, increases compressive strength, and increases the coefficient of frost resistance.

This article presents the results of the studies established optimal conditions for the release of copper ions from an aqueous solution in a static mode on a vermiculite sorbent. Sorption should be carried out in the pH range 4-7. The maximum sorption capacity of natural vermiculite in relation to ions of copper (II) is 1,024 mmol/g. it is Shown that the exfoliated vermiculite has a low exchange capacity compared to the natural vermiculite.

The article examines the sorption capabilities of sorbents for water-soluble petroleum products, as well as the mechanism of adsorption in the practical use of sorbents in water purification processes. The process of adsorption of petroleum products and some ions with inorganic sorbents is considered. The study revealed: 1 gram of sorbent absorbs 15-18 grams of oil, which contributes to the effective fight against oil spills in the aquatic environment. It is recommended to use rice husk as an effective sorbent.

In this article the concept of abilities is discussed, the main directions of its management are studied. In this article the concept of abilities is discussed, the main directions of its management are studied. Novelty of the article-leading associations of United travel agencies have proposed a number of hotel companies on the need to implement these hotels in the network of electronic booking. As a result of the study, future employees of the hospitality industry will study modern information systems and technologies used in the hospitality industry, train future professionals to use special software products and information systems in the professional market.

The article is devoted to demography, ethnodemography and the influence of these problems on the fate of the nation. It is noteworthy that the policy of the Red Empire was not easy for the Kazakh nation. The policy aimed at the elimination of the nation and, most importantly, the lack of public interest in these campaigns will not alwoys lose its relevange. In the articl the author expresses concern that such situations that have occurred in history, in the future are not allo wed. In philosophical science, there is a notion that guality arises from guantity, so for this purpose it offers the government the need for a special ethnodemographic policy.