Research of secondary raw materials of grain processing for use in bread production

Abstract

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.

The influence of secondary raw materials of grain processing on the rheological properties of the dough

“…Күріш дәнін жармаға өңдеу кезінде ұншық пайда болады, оның шығымы шамамен 11% -ды құрайды. Күріш ұншығының құрамында 11,8% ақуыз, құнды май қышқылының құрамы бар майдың көп мөлшері (12,01%), сонымен қатар дәрумендер мен минералдар: алюминий, кальций, хлор, темір, магний және марганец сияқты қоректік заттарға бай [3,4].…”