Abstract
Global warming also brings with it global droughts. In recent years, almost the whole of Europe and part of the Asian part of Russia and Kazakhstan have been under their influence. All this suggests that the time has come to take a closer look at crops that were not widespread before. One of such crops, to which recently more and more in[1]terest has been shown in various countries of the world, is sorghum. This is not a new crop for Kazakhstan, but in the emerging natural and climatic conditions it may take a more significant place in the food industry. The article presents studies of the use of sorghum flour in the preparation of shortbread cookies. The tasting evaluation showed the highest average score in the 1st variant (50% wheat flour and 50% sorghum flour) - 4.52, which was characterized by friability, pleasant taste and aroma, in the 2nd variant (100% sorghum flour), respectively, 4.28, under control (100% wheat flour) - 4.32 points. The highest humidity of the sample was at the control – 11.3%, with almost identical indicators for 1 and 2 variants, respectively 8.1 and 8.3%. The wetting index was the highest when using a mixture of wheat flour and sorghum in a ratio of 50:50 and only one wheat flour, respectively 210.2 and 204.9%. The conducted experience has shown the prospects of using non–traditional raw materials - grain sorghum in the manufacture of shortbread cookies, but requires further study and improvement of recipes and production technologies.