РОЛЬ РАЗМЕРА ЧАСТИЦ В УЛУЧШЕНИИ КАЧЕСТВА ПОРОШКОВ ПШЕНИЦЫ, ТЫКВЫ, ДЫНИ И МОРКОВИ

Abstract

Particle size plays an important role in the physico-chemical properties of food powders. In this study, the effect of particle size on the quality and characteristics of wheat, pumpkin, melon and carrot powders was studied. By changing the particle size, we sought to improve the solubility rate, increase the surface area and accelerate chemical reactions, which eventually led to the production of high-quality fruit and vegetable powders that can be stored for a long time and used to prepare fresh fruit juices. The results obtained are important for the food industry of Kazakhstan and the whole world, where these powders are widely consumed. In particular, the results of this study can be used to develop new processing methods for these powders, which can be used to improve their nutritional value, taste and shelf life. In addition, this study highlights the importance of considering particle size as a critical factor in the production of food powders. In particular, it has been found that finer flour particles create a finer texture and denser products, resulting in higher quality bread with excellent sensory and textural properties. In addition, the smaller particle size increases the flour's tendency to absorb water and makes carbohydrates more susceptible to enzymatic hydrolysis. The protein content of flour is also crucial, the ideal range is 10-11.5%.