МРНТИ 65.33.03                                                                               №3 (2020г.)   Temirova I.Zh., Shaimerdenov Zh.N., Dalabayev A.B.,  Aldiyeva A.B., Sakenova B.A., Zhunnusova K.Z., Muslimov N.Zh.   Fat products are important components of additional raw materials used to make bakery products. They are used to improve the rheological properties of the dough, improve the taste and nutritional value of bakery products, and…

МРНТИ 68.01.77, 89.57.45                                                              №3 (2020г.) Muslimov N.Zh., Sultanova  М.Zh., Kizatova  М.Е., Abdrakhmanov Kh.А., Borovskiy  А.U.,Eleukenova К.А.   This article sets forth the study on rheological properties of the dough from a mixture of wheat and leguminous micronized (pea, lentil and chickpea) flour. Wheat flour of the first grade was used for the preparation of flour…

МРНТИ 65.33.03                                                                                 №2 (2020г.)   Aldiyeva A.B. Temirova., I.Zh, Shaimerdenov Zh.N., Dalabayev A.B., Sakenova B.A., Zhunnusova K.Z., Muslimov   N.Zh.   This paper analyzes the use of interesterified fats in bread making. The expediency of using these fats, which correspond to the optimal ratio of fatty acids of physiologically complete fat, have low values of transisomers…

МРНТИ  65.63.39                                                                                 №2 (2020г.) Zhumakhan  V.S.  Cozycan S.   Recently, there has been an emerging tendency to replace cow’s milk with goat milk, especially in the production of cheese, baby and medical nutrition. The advantage of soft goat cheese is a more efficient use of raw materials, high nutritional value of the product, as well…

МРНТИ 65.33.35                                                                          №2 (2020г.)   Koptleuova T., Botbayeva Zh., Baikenov A., Zhanaydarova A., Muslimov N., Eleukenova  K.     The problem of providing patients suffering from celiac disease with gluten-free products has a pronounced social significance and belongs to the global categories that play a significant role in ensuring the quality of life of the country’s…

МРНТИ 65.29.29                                                                                  №1 (2020г.) Скачать статью   Baykenov A.O., Botbayeva ZH.T., Kotleuova N.M., Eleukenova K.F., Baygenzhinov K.A., Tuyakova A.R., Esimova Zh.A.   Тhe effectiveness of the technological modes of spray drying is crucial for the operation of starch-making industries, determining the yield and quality of the finished product. The search for new methods and optimal…

МРНТИ 65.65.33                                                                                      №1 (2020г.) Скачать статью Djuraeva N.R, Isabaev I.B., Atamuratova T.I.   The current trends in the production of new types of fat products, set the most promising of them have been generalized, systematized and analyzed. The authors have rationalized the effectiveness areas to create composite mixtures of fats and by-products of conventional and…

МРНТИ 65.59.19, 34.27.49                                                                         №1 (2020г.) Скачать статью   Umiraliyeva L.B., Chizhayeva А.V., Velyamov M.T., Velyamov Sh.M.   The study presents the results of the sanitary condition of the meat plants refrigeration chambers and samples beef meat stored in them. A model collection of isolates of the microbial flora of from refrigeration equipment has been created…

ІRSTІ 65.33.03.43.01.05                                                                       №4 (2019г.)   Aknazarov S.Kh., Amzeeva U.M., Bekseytova K.S, ,Nuraly А.М., Matushev A.Zh., Zhiyenbaeva S.Т., Bayesbaeva M.P., Moldakulova Z.N. In recent years, the state of public health has been deteriorating in Kazakhstan, which is associated with increasing pollution of the environment, food products with toxic substances, pesticides, radionuclides and also a generally depressed…