The article examined the use of composite flour in the production of flour confectionery. With the addition of flour of composite mixtures to sugar cookies, protein content increases on average by 4.5%, fat by 17.2%, calcium by 13%, magnesium by 40.4%, and the amount of carbohydrates decreases by 4.33% and energy 24 kcal value compared to control. Due to the essential amino acids, vitamins, microelements and other useful substances contained in chickpea and oats, the sugar cookies obtained from composite mixtures can be recommended for therapeutic and preventive nutrition, which will expand the range of functional confectionery products.

The results of the influence of sour milk serum on the process of the technological process of dough preparation and the quality of gluten-free bread with a starch-sorghum mixture. It was found that when using a sour milk serum the acidity of the test system and bread increases. In the pr ocess of fermentation of the test, gas generation increases, which indicates the intens ification of the fermentation process. In the case of increased swelling of particles of sorghum flour, the form-holding ability of the dough improves. This is confirmed by an increase in the volume of dough and finished products. The optimal dosage is 10% sour milk serum, which provides an increase in specific volume by 5% and porosity by 3% compared with the control sample. Bread is enriched with proteins and other physiologically valuable substances.

The paper presents a study of the enzymatic activity of winter and spring triticale grain of Kazakhstan selection. The activity of enzymes: amylolytic, proteolytic, as well as diphenoloxidase and peroxidase enzymes was experimentally determined. At the same time, it was found that the activity of α-amylase of the studied varieties of triticale grain is much higher than its activity in wheat. Moreover, the activity of α-amylase for all varieties is lower than the activity of β-amylase. It ranges 59,01-62,5 CONV. one, which is 4.5 times more than wheat. The activity of β-amylase is 109,54-117,67 CONV. unit, which is almost at the level of wheat. Activity of proteolytic enzymes of triticale in two times higher than their activity in the wheat grain and is 0,48-0,74 CONV. units in the study of enzymes catalyzing redox reaction was determined as activity of peroxidase increased several and is 7,11 -9,21 units Activity o-diperoxide in the grain varies from 0.29 to 0.66 units is its value in wheat.

In this article, the influence of corn and pea flour in the amount of 5-25% of the weight of wheat flour of grade 1 on the staling of butter cookies was revealed. Corn flour gives splendor to the pastry, which, in turn, provides crumbly finished products. It was found that cookies with the addition of corn flour in the amount of 20%, and pea flour 15% of the weight of wheat flour retained its softness when storing cookies for 20-30 days.

The article examines the effects of ion-ozonized water on the quality indicators of bread obtained from classes 5 and low grade 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 and bread cooking time is reduced by 30 minutes. It is proved that with the ion-ozonized water one can also get bread from low classes of soft wheat

Given that the deficiency of dietary fiber in the human body can lead to various diseases, by solving this problem is to develop the production of medical and preventive flour confectionery. The article substantiates the recipe and defines the technological parameters for the production of butter biscuits using corn, pea flour and new types of fats. A technology is recommended f or producing short-pastry cookies from 20% corn, 15% pea flour to the total mass of flour and using a new type of margarine, the melting point of which meets the requirements of GOST 52178 -2003. The dough obtained by the developed technology is characterized by increased friability, and the cookies baked from such a dough turn out to be friable.

The article describes a method for obtaining traditional koumiss and provides a scheme for preparing pectin-containing koumiss. It was found that due to the addition of liquid Apple pectin in the studied form of koumiss, there is a significant excess of vitamin C and protein content in comparison with traditional koumiss. Preclinical experiments were conducted on laboratory white rats with cadmium intoxication in order to identify the detoxification properties and safety of the obtained pectin-containing koumiss. It is shown that pectin containing koumiss had a positive effect on blood parameters and contributed to improving the general condition of the studied animals, which allows using this type of koumiss as a functional therapeutic and prophylactic drug for poisoned with heavy metals living organisms.

This article discusses the solution of structural and technological problems in the development of special-purpose clothing for patients with thermal injuries who are in a medical institution. A set of special-purpose clothes was developed taking into account specific requirements and the topography of medical procedures, which provides further rehabilitation of patients.

The article investigated the analytical characteristics of pectin-containing extracts from pumpkin extracts of the "Karina" variety and melon of the "Torpeda" variety, their ability to form alkalis and complex. Based on the conducted experiments, pectins from melons are characterized by a low degree of esterification (34.7-36.8%), a high complexing capacity at the level of 240-290 mg Pb2+/g, which allows us to suggest the use of pectin products developed as natural detoxicants. On pectins of melon crops, the inverse relationship between the complexing abilities and the strength of the jelly was established.

Dangerous rapprochement or whipping of wires in flight can be caused by dancing the wires. There fore, the distance between the wires and cables should be selected taking into account the expected intensities of the dancing wires. The purpose of this article is to determine the possible intense dancing of the split phase wires based on the self-oscillatory regime of the icy wires of the split phase at the anchor span. Investigations of the self-oscillating process were carried out by the Van Der Pol method. The research results can be used in the design of high-voltage power lines, studies of the phenomena of dancing and in the development of measures to protect lines from dancing wires.

Earth 's seismic and volcanic activity is related to plate tectonics. Thin elastic surface plates form a lithosphere which experience different loads. The article considers a new model of the stressstrain state of the axisymmetric lithospheric plate of exponential profile in a non-uniform temperature field and under the influence of transverse forces. Novelty of solution of this problem lies in study by method of partial sampling of nonlinear differential equation with non-uniform coefficients when the lithospheric plate is bent. There are obtained regularities of change of radial force and bending moments under action of radial uniformly distributed load and volumetric centrifugal forces, as well as a result of temperature heating. A graphic analysis indicates the non-linear nature of their distribution, which significantly affects the shape of a curved plate.

Plate tectonics implies the rigidity of near-surface Earth rocks and their elastic behavior at geological scales of time. The plates are subjected to tectonic and thermogradient forces resulting in their bending, stretching and thermal deformation. The article considers the new setting of the problem of complex bending and stretching of the axisymmetric lithospheric plate of variable thickness caused by both force effects and uneven heating. The mathematically considered problem is reduced to a differential equation with variable coefficients, the analytical solution of which was first possible to obtain by the method of partial sampling.

The article discusses the properties of knitted fabrics used in children's sportswear. The study of properties of knitted fabric on abrasion, breathability and extensibility is presented. Research of mechanical properties allowed to choose knitted fabric "footer" which can be used for further development of the range of children's sportswear.

The article presents the results of microbiological, physical and chemical studies and safety quality of tad perch fish families. Analysis of experimental data shows that the protein of perch and zander meat contains aepoiculr the limiting amino acid tryptophan and methionine. At the same time, high concentrations of lysin and leucine were detected in zander meat, and valine, leucine and lysine were detected in perch meat. In the lipids of perch and zander meat, monounsaturated fatty acids prevail 57.79% and 48.51% of the total fatty acids, which proves the ideal approach to healthy and dietary nutrition, which is a light and nutritious food.

The article presents data on the selection and biochemical composition of flour from cereals and legumes that do not contain gluten for the production of gluten-free bread and national flour product. The novelty of research is to study the effect of food additives and improvers on the quality of gluten-free products developed. For the practical application of the proposed formulation gluten free bread and dough for beshbarmak.

For the rational and effective use of wheat grain grown in the country, the article presents overview materials and statistics on the use of products of deep processing of wheat grain in Kazakhstan. Data on the main technologies for obtaining gluten and starch are also presented, raw materials are selected, and its technological properties are determined. To establish production, optimal parameters for obtaining starch and gluten were developed and data on their use were presented.

The article describes the physiology, productivity, and lactation period of parodian, Nubian, and Alpine goats bred in «Zerenda» breeding farm» LLP in the village of Kazhymukan in the Tselinograd district of Akmola region. Along with this, when organoleptic analysis colour, smell, taste and compo sition of milk for physico-chemical analysis the results of density, acidity, fat, milk safety. Compared to the milk quality breeding goats showed the fat content of milk Saanen to 4.6 %, a protein content of 3.8 %, the volume of milk a day-not less than 5 litres, butterfat of the Nubian breed is 4.3%, protein content is 3.6%, the volume of milk a day is 4-5 liters, and the fat content of milk of Alpine breed-4,2%, protein content is 3.7%, the volume of milk a day-4 liters. As a result of the study, compared with the indicators of milk of Nubian and Alpine goats, the milk of Zaanen goats has higher quality indicators.

The relevance of the carried out study lies in the rational and waste-free use of poultry bone raw materials for food purposes. The article describes the technology for producing chicken meat -bone paste from different parts of poultry carcasses by fine grinding of bone raw materials on the grinder and ultra-fine grinder «Supermasscolloider». From the research results, it follows that the protein content prevails in meat-bone paste from chicken breast (18.8%), least of all - in meat-bone paste from chicken wings (17.9%). High content of fat (15.6%) and energy value (235kcal/100g) were recorded in meat-bone paste from chicken drumstick, the lowest - in meat-bone paste from chicken breast (fat 10.9%, energy value - 175.9 kcal/100g). The carbohydrate content in all types of meat -bone paste was almost at the same level and did not exceed 0.7%. The resulting chicken meat-bone paste can be used in the future as a food additive for the production of combined meat products.

Fermented milk products produce with application of different lactic acid bacteria, these products are widely used by millions in the world. The consumption of milk products has decreased during last years; this tendency has caused the development of new generation dairy products with reduced energy value and increased functionality. The majority of fermented milk products has high-energy value as many ingredients (sugar, fruit additives, grains, seed sand nuts, chocolate, etc.) are added during production. The study results revealed that higher milk solids non-fat positively contributed to strengthening the organoleptic and structural properties of fermented milk. Skimmed milk powder should be a suitable alternative to raw skimmed milk in reconstituted dairy products production.

Currently, there are changes in consumer preferences, studying which through marketing tools, you can determine the trends and trends in the development of the restaurant business. The article shows what trends exist in the restaurant market of Almaty and how marketing tools help to make forecasts for further development, find new ideas for developing a concept for your business and determine the direction of the restaurant. The authors conclude that the study of the global restaurant market and its trends, allow to timely develop the new areas that will be relevant in the near future.

The article investigates the issue of the relationship between the event tourism and the event industry as well as the theoretical aspects of event tourism.The main characteristics of event tourism have been investigated and the stages of preparation and conduct of various events have been analyzed. The algorithm fororganizing a successful event is found. Recommendations on the procedure and stages of creating an event are made. Implementation of those recommendations will increase efficiency in the area of tourism and hospitality.

This article is devoted to the methods and forms of using distance learning technologies in Foreign Language Education. Also, it focuses on the question of usage of innovative teaching methods in foreign language education as one of the priorities in the system of national education. Also, this article finds out the practical value of technologies in the educational process - the level of successful learning of the target language with the use of new information and communication technologies is significantly increased.

Determination of the efficiency of the transportation process includes the functions of the following parameters: cargo flow, cost of transportation, preparation of cargo for transportation, performance and storage of loading and unloading operations, load capacity of a separate rolling stock, the coefficient of technical readiness of the rolling stock, the distance of transportation, technical speed of the rolling stock, the time of loading and unloading The cost of cargo transportation in the plann ed period will be not only due to changes in the distance of cargo transportation, but also due to inefficient load capacity, the use of rolling stock, the duration of loading and unloading operations, increasing the use of fuel and lubricants, etc.