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• https://doi.org/10.55956/MSTV4655

  THE INFLUENCE OF THE DISPERSED COMPOSITION OF TRITICALE FLOUR ON ITS CHEMICAL PROPERTIES AND DOUGH RHEOLOGY

  • N. Ongarbayeva
  • A.I. Iztayev
  • A.T. Kiyabayeva
  • M.A. Yakiyayeva
  • M.D. Kenzhekhojayev

  47-62

  2025-09-30

  Abstract views: 324 / PDF downloads: 238
• https://doi.org/10.55956/FTXE3479

  STUDY OF THE TECHNOLOGICAL PROPERTIES OF WHEAT BREAD WITH THE USE OF WHOLE-GRAIN BARLEY FLOUR

  • M.Sh. Garazhayev
  • L.Zh. Alashbayeva
  • M.O. Bakhytzhan

  46-52

  2026-09-30

  Abstract views: 89 / PDF downloads: 83
• https://doi.org/10.55956/WGBN4728

  APPLICATION OF PROTEIN CORN PASTE IN THE PRODUCTION OF FLOUR-BASED CONFECTIONERY PRODUCTS

  • P.M. Maliktaeva
  • K.Ch. Sarzhanova
  • T.N. Sailaubek

  119-124

  2026-03-30

  Abstract views: 127 / PDF downloads: 187
• https://doi.org/10.55956/XDVZ6529

  DEVELOPMENT OF A TECHNOLOGY FOR THE PRODUCTION OF SWEET BAKERY PRODUCTS USING WHOLE WHEAT FLOUR

  • Бекзада Солтыбаева

  71-83

  2026-09-30

  Abstract views: 69 / PDF downloads: 49
• https://doi.org/10.55956/QDKH5532

  ANALYSIS OF THE IMPACT OF COMPONENT COMPOSITION ON THE TECHNOLOGICAL PROPERTIES OF FLOUR-BASED CONFECTIONERY PRODUCTS

  • D.B. Abdraimova
  • D.A. Shansharova

  50-59

  2026-03-30

  Abstract views: 126 / PDF downloads: 124
• https://doi.org/10.55956/EPZI3482

  INVESTIGATION OF THE EFFECT OF ACTIVE WATER ON FLOUR CONFECTIONERY PRODUCTS

  • M.N. Mamyraev
  • A.I. Iztaev
  • M.D. Kenzhekhodzhaev
  • G.O. Magomedov
  • M.A. Yakiyaeva
  • E.B. Askarbekov

  116-128

  2024-12-30

  Abstract views: 317 / PDF downloads: 0
• https://doi.org/10.55956/INHM2825

  IMPROVING THE NUTRITIONAL VALUE OF PASTA WITH THE ADDITION OF ORDINARY ROSEHIP

  • G.E. Aubakirova
  • A.M. Saidov
  • A.K. Kozhakhmetova

  8-17

  2024-03-30

  Abstract views: 165 / PDF downloads: 82
• https://doi.org/10.55956/OBSG2261

  TECHNOLOGY OF PRODUCING BAKERY PRODUCTS FROM BUCKWHEAT FLOUR AND BRAN WITHOUT USING YEAST STARTER

  • G.E. Aubakirova
  • N.A. Yerish
  • T.A. Mukhamedov
  • A.A. Kulpiyisova

  132-138

  2026-03-30

  Abstract views: 158 / PDF downloads: 177
• https://doi.org/10.55956/PAUA6927

  PROSPECTS FOR THE USE OF FLOUR FROM BOGARNAYA-56 WHEAT VARIETYIN BAKERY PRODUCTION

  • A. Umirbekova
  • A. Вorankulova
  • A. Sadibayev
  • S. Orynbaev
  • M. Yerzhanova
  • B. Soltybayeva
  • L. Alashbayeva

  82-92

  2025-06-30

  Abstract views: 293 / PDF downloads: 137
• https://doi.org/10.55956/SLEL7322

  DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL BAKERY PRODUCTS MADE FROM COMPOSITE FLOUR

  • L.Zh. Alashbayeva
  • M.A. Yakiyayeva

  136-143

  2026-09-30

  Abstract views: 68 / PDF downloads: 50
• https://doi.org/10.55956/BYMR9511

  IMPROVEMENT OF THE RECIPE FOR A DECORATIVE CREAM USING OLEOGEL AS A SUBSTITUTE FOR SOLID FAT

  • S. Omelchenko
  • P. Pyvovarov

  101-110

  2025-06-30

  Abstract views: 305 / PDF downloads: 207
• https://doi.org/10.55956/YVZS4266

  DEVELOPMENT OF CRACKER TECHNOLOGY USING WHOLE WHEAT FLOUR

  • B.Е. Sоltуbауеvа
  • I.B. Shаmbеtоvа

  33-40

  2025-03-30

  Abstract views: 269 / PDF downloads: 160