THE STUDY OF INDICATORS OF THE QUALITY TEST OF POLY-CEREAL
WHOLE MEAL FLOUR FOR MAKING PASTA
Abdymanap Ospanov, Nurzhan Muslimov, Aigul Timurbekova, Gulnara Jumabekova, Aigul
Almaganbetova, Dulat Zhalelov, Dinash Nurdan
Key words: Pasta from non-traditional raw materials, Poly-cereal raw materials, Flour mixture whole meal
grains, Rheological properties of pasta dough technological properties poly-cereal mix, Dry wheat gluten,
dietary and biological value of pasta.
