Mixing of flour mixture components in the production of pasta from nontraditional raw materials

Ospanov, Abdymanap; Muslimov, Nurzhan Zh.; Timurbekova, Aigul; Zhalelov, Dulat

doi:10.5219/1749

Cited by 3 publications

(1 citation statement)

References 11 publications

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“…Millet is a type of gluten-free cereal grain, high in fiber, and rich in various vitamins and minerals. Gluten protein in durum wheat semolina provides significant features such as low cooking loss, good texture, low surface stickiness, and resistance to surface disintegration [26]. Making millet pasta typically involves grinding the millet into a fine flour, which is then combined with water to form a dough.…”

Section: Resultsmentioning

confidence: 99%

Development of new technologies (recipes) to produce pasta with the addition of millet and the determination of organoleptic and physicochemical quality indicators

Karimova

Niyazbekova

Azzam

et al. 2023

Potr. S. J. F. Sci.

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The article presents the organoleptic and physicochemical (humidity and strength) quality indicators of pasta with the addition of millet at 7.7, and 15.5%, as a new recipe for pasta production. Millets can be used to supplement pasta because of their superior nutritional value and health advantages. On the territory of the Republic of Kazakhstan and the Eurasian Economic Union, the quality indicators were calculated while taking into account the practices outlined in the standardized documents. Express drying, accelerated drying, drying to a constant mass, and employing the MA-30 "SARTORIUS" apparatus following interstate standards were all employed. The study aimed to achieve appropriate organoleptic quality indicators and physicochemical indicators of humidity up to 28% (after processing pasta with the addition of millet 7.7, and 15.5%. Approximately 100 trials were carried out at the Federal State Autonomous Scientific Institution "Scientific Research Institute of the Bakery Industry" Russian Federation, Moscow. According to the study's findings, all quality indicators are within acceptable ranges, except for pasta with the addition of millet 23.3%, recipes for pasta with the addition of millet have been developed, a utility model patent has been obtained in the territory of the Republic of Kazakhstan No. 7071, issued by the Republican State Enterprise on the right of economic management "National Institute of Intellectual Property". In conclusion, pasta recipes with the addition of millet have been developed. According to the study's findings, all quality indicators are within acceptable limits except pasta with the addition of millet, which accounts for 23.3% of the total.

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Section: Resultsmentioning

confidence: 99%

Development of new technologies (recipes) to produce pasta with the addition of millet and the determination of organoleptic and physicochemical quality indicators

Karimova

Niyazbekova

Azzam

et al. 2023

Potr. S. J. F. Sci.

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The study of the rheological characteristics of pasta dough based on poly-cereal flour raw

Ospanov

Timurbekova

Nurdan

2023

jour

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The article presents the results of studies of indicators of rheological characteristics of dough for the production of non-traditional pasta based on whole-ground poly-cereal raw materials. The main purpose of the research is to study the indicators of the rheological characteristics of dough based on flour produced from nontraditional poly-cereal raw materials. Modern technologies make it possible to obtain pasta enriched with targeted food additives. Such pasta has a number of advantages and will be in high demand among consumers. Experimental studies have shown that the rheological properties of flour dough obtained from wholemeal flour have poor characteristics. Therefore, in order to improve the rheological characteristics of the dough, it is possible to introduce a biologically active additive in the form of dry wheat gluten (DWG) in an amount sufficient to achieve standard values of flour strength indicators. In terms of the total mass of the test sample, DWG was introduced in the ratio of 5, 10, 15 and 20 %. In the course of experimental studies, the quantitative values of the coefficients of elasticity (Ie, %) of the prototypes were determined, characterizing the tensile strength of the dough during deformation along two axes. With the addition of 5 % dry wheat gluten, the numerical value of Ie was 14.6 % for a dough based on wholeground barley flour. A further increase in the content of DWG in the dough recipe led to an increase in the values of Ie. The analysis of experimental data showed that the rheological characteristics of the dough obtained from flour based on whole grains of cereals and legumes are significantly improved with the addition of DWG (10 % DWG – to 29.2 %, 15 % DWG – 43.8 %, 20 % DWG – 58.4 %). This confirms that the main goal of the article has been achieved.

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Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals

Karimova,

Niyazbekova,

Al Azzam

et al. 2024

Potr. S. J. F. Sci.

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The current study presents the indicators of shape preservation of cooked pasta by adding 7.7% millet in various time intervals. The experiments were conducted immediately after the pasta cooking process and after two hours. In the Eurasian Economic Union and the Republic of Kazakhstan, the quality indicators were produced by considering the established methodologies stated in the standardized papers. The interstate standard GOST 31964-2012, "Pasta products. Acceptance rules and methods of quality determination," was used to determine the shape preservation of cooked pasta. The study aimed to determine and compare cooked pasta's shape preservation indicators (consumer properties), considering a certain time interval. Pasta needs five minutes to cook. These days, though, pasta manufacturers specify the required cooking time – eight, nine, ten, or eleven minutes – on their packages. The study's findings indicate that the safety of pasta containing "7.7% millet after 2 (hours) from the moment of cooking" and "with the addition of 7.7% millet after cooking" is negligible by 1-2 N; however, data from 4-24 N show a more notable difference in a comparable scenario. The experiments were conducted at the Federal State Autonomous Scientific Institution "Scientific Research Institute of the Bakery Industry", Moscow, Russian Federation. The corresponding data was obtained according to the results of the conducted studies.

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Mixing of flour mixture components in the production of pasta from nontraditional raw materials

Cited by 3 publications

References 11 publications

Development of new technologies (recipes) to produce pasta with the addition of millet and the determination of organoleptic and physicochemical quality indicators

Development of new technologies (recipes) to produce pasta with the addition of millet and the determination of organoleptic and physicochemical quality indicators

The study of the rheological characteristics of pasta dough based on poly-cereal flour raw

Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals

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