Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder
Muldabekova B.Z. Umirzakova G.A. Assangaliyeva Z.R. Maliktayeva P.M. Zheldybayeva A.A. Yakiyayeva M.A.
2022Hindawi Limited
International Journal of Food Science
2022#2022
The research was aimed at developing recipes for buns studying the nutritional value of securities. In the work, an assortment of bakery products was developed from flour, composite mixtures of leguminous crops and dry powders of sugar beets. As a result, bakery products with useful properties and improved qualities were obtained. In the recipe, sugar was completely replaced by dry powders of sugar beet. The optimal combination for making a bun from composite flour and dry sugar beet powder was 10% chickpea and 5% mung bean flour with 9.23 g of dry sugar beet powder added per 100 g flour. Physical and chemical indicators, including mineral elements, vitamin composition, and safety indicators, were determined. It was proven that the use of composite flour from leguminous crops contributes to a contraction of the technological process of the production of bakery products, reducing the time needed for dough preparation and baking. The use of technology for obtaining bakery products and recipes in production allows expanding the range of bakery products, reducing the duration of the technological process of production, improving the quality of finished products, and increasing labour productivity. It also helps to improve the socioeconomic indicators of bakery and confectionery enterprises.
Text of the article Перейти на текст статьи
Department of Technology of Bread Products and Processing Industries, Almaty Technological University, Almaty, Kazakhstan
Higher School of Technology of Food and Processing Industries, West Kazakhstan Agrarian and Technical University Named after Zhangir Khan, Uralsk, Kazakhstan
Department of Standardization and Veterinary Sanitation, International Taraz Innovation Institute, Taraz, Kazakhstan
Department of Food Safety and Quality, Almaty Technological University, Almaty, Kazakhstan
Research Institute of Food Technologies, Almaty Technological University, Almaty, Kazakhstan
Department of Technology of Bread Products and Processing Industries
Higher School of Technology of Food and Processing Industries
Department of Standardization and Veterinary Sanitation
Department of Food Safety and Quality
Research Institute of Food Technologies
10 лет помогаем публиковать статьи Международный издатель
Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026