THE INFLUENCE OF FATTY PRODUCTS ON THE QUALITY OF KAZAKH TAPA-NAN
Authors
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P.M. Maliktaeva
International Taraz University named after. Sh. Murtaza, Taraz, Kazakhstan
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K.Ch. Sarzhanova
International Taraz University named after. Sh. Murtaza, Taraz, Kazakhstan
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T.N. Sailaubek
International Taraz University named after. Sh. Murtaza, Taraz, Kazakhstan
DOI:
https://doi.org/10.55956/IUOB6799Keywords:
tapa-nan, fatty products, bread freshness, staleness, bread crumbAbstract
The article investigates the possibility of using fat components in the formulation of tapa-nan, one of the traditional dishes of the Kazakh people, in order to preserve bread freshness for an extended period without staling. As a result, the optimal formulation and preparation method for tapa-nan with prolonged freshness were determined. The quality indicators of mutton fat and cottonseed oil were established, and the optimal time interval was identified considering the effect of fat incorporation methods on changes in crumb swelling and moisture content. The research results are presented as a comparative analysis of 6 samples. The baked tapa-nan was stored without packaging at a temperature of 25-30°C and relative humidity of 60-65%, with sample II showing the best performance. Thus, the use of surfactants obtained with a stationary catalyst, as well as hydrogenated cottonseed oil, is considered appropriate.
