БОГАРНАЯ-56 СОРТЫНАН АЛЫНҒАН БИДАЙ ҰНЫН НАУБАЙХАНАДА ҚОЛДАНУ ПЕРСПЕКТИВАСЫ

Abstract

A study of the physicochemical properties of flour obtained from Bogarnaya-56 wheat grown in the Zhambyl region (Merke and T. Ryskulov districts) was conducted at the Engineering Research Laboratory “Nanoengineering Research Methods” named after academician of the International Engineering Academy, Doctor of Technical Sciences, Professor A.S. Akhmetov, and at the Department of “Food Production and Biotechnology” of M.Kh. Dulaty Taraz University. Various techniques and methods for evaluating flour quality indicators were used in the analysis of the presented samples. The chemical composition of the studied samples was examined, which made it possible to develop a formulation for trial bread baking. Based on the obtained experimental data, it was established that first-grade flour from the Bogarnaya-56 wheat variety (T. Ryskulov district) has a higher protein content compared to other samples – 17.3%. The higher the protein content, the more suitable the flour is for baking purposes.