The studies of the effect of barley flour on the processes occurring during the production of acidophilic sourdough have been carried out. It was found that the introduction of barley flour in the preparation of saccharified brew for the breeding cycle of the starter leads to an improvement in its lifting force and acceleration of acid accumulation. The best result was observed when barley flour was introduced in an amount of 5% - 10% of the flour mass in the dough. Improvement of the biotechnological parameters of the starter culture with the introduction of 5% - 10% of barley flour is accompanied by a reduction in the period of its ripening by 60-120 minutes. A new technology for the preparation of acidophilic starter culture using barley flour has been developed, which enriches the amino acid and vitamin composition of the nutrient substrate and intensifies the process of preparing the starter culture, improving its biotechnological properties.

This article presents the improvement of the technology of production of gluten-free bakery products for people suffering from celiac disease, using non-traditional flour.. A review of various possibilities for improving the quality of baking gluten-free bakery products, leveling the crumb structure and increasing the final volume of bread is carried out. In the course of the study, bread was baked from a mixture of rice and corn flour with the addition of flaxseed flour in an amount of 5%, 10%, 15% instead of part of corn and rice flour. Flaxseed flour was added together with all the prescription components during the kneading of the dough. Bread baked from a mixture of rice and corn flour with the addition of flaxseed flour had good organoleptic quality indicators, but the baked products were with explosions and cracks on the surface. The aroma was characteristic of bread. The taste of baked bread became brighter as the percentage of flaxseed flour increased. The developed recipe will expand the range of gluten-free food products of domestic production.

The article provides an analytical relationship (mathematical model) between the steam pressure at the exit of the steam boiler and the fuel supplied to the boiler. The mathematical model was determined on the basis of the characteristics obtained experimentally through the channel "fuel - steam pressure in the boiler". The experimental data were processed by the method of M.P. Simo and E.P. Stephanie. The dynamics of the change in steam pressure in a steam boiler is simulated in the Matlab (Simulink) simulation environment. The resulting model will be used to develop an automatic control system for the vaporization process. In particular, when establishing the region of stable operation of the regulator, when choosing the optimal values of the tuning parameters of the regulator that satisfy the given quality indicators of technological processes.

In this article, based on the obtained formula for calculating the strength of a pressure fire hose(PFN) under the action of internal hydraulic pressure, the dependence of the disruptive pressure in alatex pressure fire hose, designed for an operating pressure of 1.6 H, on such parameters as geometric densities on the warp and the weft, is studied. As a result of the studies, the pattern of decreasing the disruptive pressure of a fire hose with an increase in the geometric densities on the warp and the weft of a reinforcing frame of a pressure fire hose was experimentally established. When designing new fire hoses, it is important to take into account the significant dependence of the disruptive pressure on the geometric densities on the warp and the weft of a reinforcing frame. Recommendations are given on choosing the optimal parameters for a woven reinforcing frame of latex pressure fire hoses with a diameter of 77 mm.

The article presents data on the results of theoretical and experimental studies on the selection of raw materials and components of the formulation of a new type of functional soft cheese based on a mixture of milk of farm animals (goat, sheep). The results of the study of organoleptic, physico-chemical and structural-mechanical parameters of cheese dough and cheese dough with different concentrations of biologically active functional additive "Vetoron"are described. The updated technological process of production of a new type of soft cheese from a mixture of goat's and sheep's milk for functional nutrition is also presented.

In the present study the precipitation of casein from the various milk samples such as cow milk, goat milk were studied. The technique of precipitation of casein is used to predict the protein content in the milk samples. It was found that the main components of casein have genetic variants that differ in several amino acid residues. These proteins have a molecular weight of about 20 thousand, an isoelectric point of about 4.7, contain an increased amount of proline (the polypeptide chain has a b-structure) and are resistant to denaturants.

The article is devoted to the implementation of the competence-activity approach in teaching the discipline "Russian language" to students of all specialties of the Almaty Technological University. The article reveals the concept of "competence-activity approach", which is taken as the basis of the training strategy, as well as the specifics of key competencies. The author presents a typology of educational tasks, built taking into account the type of speech activity and the aspect of language, aimed at working out linguistic facts at all levels of the language system. The author comes to the conclusion that the development of the didactic material and the lessons given competence-activity approach ensures students ' readiness to expand knowledge in the field of professional disciplines through the implementation of research activities on professional issues with the use of Russian language sources in both print and electronic versions.