In the article, flour from leguminous crops is offered as gluten-free flour for dietary nutrition of patients with celiac disease. For the nutrition of this category of people, it is necessary to use those crops and products from them that do not contain gluten. There is proposed a leguminous chickpea crop of the MIRAS 07 variety of domestic selection as an object of the study. The article presents microstructural data of microwave processed chickpeas of the Miras 07 variety. Studies were conducted on microwave processing of chickpeas of the MIRAS 07 variety for 3-5 minutes in comparison with a control untreated chickpea sample. Various flour samples were obtained from processed chickpea grain samples in order to prepare gluten-free products. Studies have been carried out to study the morphological structure and granulometric composition of the mercury film on a scanning electron microscope Quanta 200i 3D. The obtained microstructure sections indicate that in the chickpea flour of the MIRAS 07 variety, starch grains are mainly based on amylopectin, and in small amounts amylose, which confirms their high nutritional value. Starch particles of chickpea flour begin to break down with increasing temperature, which is very important in the process of dough production for flour confectionery products. The use of microwave processed chickpea flour in flour and confectionery production is preferable to unprocessed. Heat treatment of grain crops using a microwave can affect the basic biochemical parameters, especially carbohydrates, transforming them into easily digestible forms of starch.

Талдау көрсеткендей, құрттың кез-келген түрін дайындау үш негізгі технологиялық процесті қамтиды: сүтті ұйыту (қоюландыру), сарысуды сүзу және өнімді кептіру. Сүтқышқылды сүзбе массасының матрицалық массасын дайындаудың жалпы технологиясы зерттелді және ол құрттың барлық түрлері мен формаларын өндіру үшін қолданылады. Теориялық және эксперименттік зерттеулер негізінде құрт ұлттық сүтқышқылды өнім негізінде жаңа құрғақ сүтқышқылды өнімінің технологиясын жасау кезінде дәнді дақылдар мен кальций қоспаларын қолдану мүмкіндігі негізделген. Дайын өнімнің органолептикалық, физика-химиялық, микробиологиялық құрамы зерттелді.Емдік-профилактикалық қасиеттері және бифидогендік факторлары бар өсімдік тектес толтырғыштарды пайдалана отырып, теңдестірілген құрамдағы мамандандырылған өнімдер өндірісі әр түрлі топтарға арналған дайын өнімнің ассортиментін толықтырады және бұндай ұзақ мерзімге салталатын өнімді өндіру өзекті болып табылады.

The article presents the results of a study of the quality of rice of breeding varieties "Syr syluy", "Aikerim", "Marzhan" LLP "Kazakh Rice Research Institute named after I. Zhakhaev". During the study, rice samples were evaluated physico-chemical, biochemical, technological properties and safety indicators. All the studied samples of rice grains in terms of safety meet the requirements of the Technical Regulations of the Customs Union "On grain safety". The result of the implementation of this research will be the expansion of the range of beverages for healthy and safe nutrition of the population.

Kazakhstan is characterized by a wide variety of natural, climatic, economic, and ethnic factors that have a specific impact on the development of sheep farming. The production of dairy products from sheep is limited due to the low productivity of animals and the seasonality of milk production throughout the year, as well as the short lactation period. Also, one of the problems is manual milking of sheep, which does not allow obtaining sheep milk on an industrial scale. The market of dairy products, currently in the Republic of Kazakhstan is represented only by-products made from cow's milk, and at the same time, most of them are products made from cow's milk powder, so the development of products made from sheep's milk is an urgent task. In addition, sheep's milk is a national product, and one of the tasks is to revive the traditional products of the Kazakh people. The analysis of literature studies shows that in-depth studies of the chemical composition of sheep's milk have not been conducted in Kazakhstan. The chemical composition data obtained during the Soviet period only give an idea of the primary chemical parameters obtained by generally accepted basic methods and do not provide reliable information about the deep chemical composition of the milk of local ewes. According to the results of studies, the content of the essential amino acid valine in cow's milk (0.21 g/100g) is also lower than in sheep's milk (9.69-3.79 g/100g). Sheep's milk protein is digested in the human body by 99.1%, and cow's milk protein by 91.9%. According to world experts, one of the advantages of Kazakhstan's domestic milk products is its naturalness, a low share of the use of genetically modified organisms, and environmentally friendly pastures, due to which they receive high-quality and safe products. Therefore, the designated research topic and its analysis are appropriate and relevant.

This article discusses the prospects for the rational use of secondary raw materials for processing grain crops. Scientifically based solutions have been developed for the implementation of resource-saving technologies for the rational use of secondary raw materials for processing grain crops. Rice flour produced at one of the dynamically developing companies in the agricultural sector, in the PT "Abzal and Company" (Kyzylorda region), buckwheat flour selected in the LLP "Jaeger" (Pavlodar region) were used as the object of the study. The chemical composition of by-products of grain processing - rice and buckwheat flour - was investigated. During the study, it was noted that the chemical composition of these raw materials has significant advantages. The amino acid and fatty acid composition of rice and buckwheat flour were determined. In connection with the prospect of using rice and buckwheat flour in the production of bread, an assessment of their sanitary and hygienic condition was studied. Based on the conducted research, the prospects of using rice and buckwheat flour for use in baking were established.