The Effect of Flax Oil Cake on the Structural and Rheological - Properties of Pasta
This article discusses the qualitative indicators of pasta products obtained by partially replacing high-quality wheat powder with flaxseed cake. This is due to the fact that flaxseed cake has a high energy value, is rich in essential protein, macro-, microelements and vitamins, fats remaining in fl...
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| Format: | Article |
| Language: | English |
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Almaty Technological University
2022-12-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
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| Online Access: | https://www.vestnik-atu.kz/jour/article/view/1252 |
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| author | N. Mashanova G. Mukambetov G. Karimova R. Niyzbekova Zh. Sataeva M. Smagulova A. Ibzhanova |
| author_facet | N. Mashanova G. Mukambetov G. Karimova R. Niyzbekova Zh. Sataeva M. Smagulova A. Ibzhanova |
| author_sort | N. Mashanova |
| collection | DOAJ |
| description | This article discusses the qualitative indicators of pasta products obtained by partially replacing high-quality wheat powder with flaxseed cake. This is due to the fact that flaxseed cake has a high energy value, is rich in essential protein, macro-, microelements and vitamins, fats remaining in flaxseed cake after fat extraction have all useful properties, contain alpha-linolenic (omega-3) fatty acid, as well as other unsaturated fatty acids. After the procedure of "pressing" of raw materials, organoleptic and Physico-chemical parameters were considered, the indicator of shape preservation after the "cooking" process was determined. Quality indicators of GOST 31743-2017 "Pasta. General technical conditions", GOST 31964-2012 "Pasta. Acceptance rules and methods for determining quality", GOST 10974-95 "Flax cake. Technical conditions" are defined in accordance with regulatory and technical documents. The enrichment of pasta with flax cake improves the biological, nutritional properties of the product and allows you to replace high-quality wheat flour with economic raw materials. The results of the study obtained by quality indicators meet the established requirements. The moisture content of pasta when replacing premium wheat powder by 3.8%, 7.7% and 15.5% with flax cake is 28% (after the procedure of "pressing raw materials"). The use of flax cake as a raw material reduces the cooking time of pasta, ensures that the mold after cooking will meet the requirements and will not stick together. |
| first_indexed | 2024-03-13T01:01:21Z |
| format | Article |
| id | doaj.art-c9d3f4deac4a492c93722e8293133dc9 |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-03-13T01:01:21Z |
| publishDate | 2022-12-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-c9d3f4deac4a492c93722e8293133dc92023-07-06T11:47:15ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392022-12-010413914510.48184/2304-568X-2022-4-139-145539The Effect of Flax Oil Cake on the Structural and Rheological - Properties of PastaN. Mashanova0G. Mukambetov1G. Karimova2R. Niyzbekova3Zh. Sataeva4M. Smagulova5A. Ibzhanova6RSE «Kazakhstan Institute of Standardization and Metrology»RSE «Kazakhstan Institute of Standardization and Metrology»RSE «Kazakhstan Institute of Standardization and Metrology»RSE «Kazakhstan Institute of Standardization and Metrology»RSE «Kazakhstan Institute of Standardization and Metrology»RSE «Kazakhstan Institute of Standardization and Metrology»RSE «Kazakhstan Institute of Standardization and Metrology»This article discusses the qualitative indicators of pasta products obtained by partially replacing high-quality wheat powder with flaxseed cake. This is due to the fact that flaxseed cake has a high energy value, is rich in essential protein, macro-, microelements and vitamins, fats remaining in flaxseed cake after fat extraction have all useful properties, contain alpha-linolenic (omega-3) fatty acid, as well as other unsaturated fatty acids. After the procedure of "pressing" of raw materials, organoleptic and Physico-chemical parameters were considered, the indicator of shape preservation after the "cooking" process was determined. Quality indicators of GOST 31743-2017 "Pasta. General technical conditions", GOST 31964-2012 "Pasta. Acceptance rules and methods for determining quality", GOST 10974-95 "Flax cake. Technical conditions" are defined in accordance with regulatory and technical documents. The enrichment of pasta with flax cake improves the biological, nutritional properties of the product and allows you to replace high-quality wheat flour with economic raw materials. The results of the study obtained by quality indicators meet the established requirements. The moisture content of pasta when replacing premium wheat powder by 3.8%, 7.7% and 15.5% with flax cake is 28% (after the procedure of "pressing raw materials"). The use of flax cake as a raw material reduces the cooking time of pasta, ensures that the mold after cooking will meet the requirements and will not stick together.https://www.vestnik-atu.kz/jour/article/view/1252pastaflax oilcakerheological propertiesmoisture determinationshape preservationpressing |
| spellingShingle | N. Mashanova G. Mukambetov G. Karimova R. Niyzbekova Zh. Sataeva M. Smagulova A. Ibzhanova The Effect of Flax Oil Cake on the Structural and Rheological - Properties of Pasta Алматы технологиялық университетінің хабаршысы pasta flax oilcake rheological properties moisture determination shape preservation pressing |
| title | The Effect of Flax Oil Cake on the Structural and Rheological - Properties of Pasta |
| title_full | The Effect of Flax Oil Cake on the Structural and Rheological - Properties of Pasta |
| title_fullStr | The Effect of Flax Oil Cake on the Structural and Rheological - Properties of Pasta |
| title_full_unstemmed | The Effect of Flax Oil Cake on the Structural and Rheological - Properties of Pasta |
| title_short | The Effect of Flax Oil Cake on the Structural and Rheological - Properties of Pasta |
| title_sort | effect of flax oil cake on the structural and rheological properties of pasta |
| topic | pasta flax oilcake rheological properties moisture determination shape preservation pressing |
| url | https://www.vestnik-atu.kz/jour/article/view/1252 |
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