Investigation of the structure of pasta

Gulmaida Karimova, Н. С. Машанова, G. Mukambetov, Rimma Niyazbekova, M. E. Smagulova, Zhuldyz Satayeva, Ainur Ibzhanova

Data confidence 70 medium

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Abstract

This article discusses the structure of the properties of oilseed cakes in the production of pasta. During the research, a partial replacement of premium wheat with pumpkin, soy, peanut, sunflower and linseed cake was made. The incorporation of pumpkin, soy, peanut, sunflower, and flax cakes stems from the rich variety of vitamins present in these raw materials. As part of the study, the amino acid composition of the studied cakes, the rheological and physico-chemical parameters of pasta mixtures were considered. The results obtained comply with the requirements established in the standardization documents and technical regulations of the Eurasian Economic Union. Studies have shown that the addition of oilseed cakes does not reduce the rheological and technological parameters of pasta. Quality indicators are determined in accordance with TR CU 021/2011 "On food safety", TR CU 022/2011 "Food products in terms of their labeling", TR CU 029/2012 "Safety requirements for food additives, flavorings and technological aids", regulatory and technical documents GOST 31743-2017 "Pasta products. General technical conditions", GOST 31964-2012 "Pasta products. Acceptance rules and methods for determining quality", GOST 8057-95 "Soybean meal. Technical conditions", GOST 11201-65 "Peanut cake food. Technical specifications, GOST 80-96 "Sunflower cake. Technical specifications, GOST 10974-95 "Flax cake. Technical conditions".