The effect of legume crops on the quality of pasta made of soft wheat flour
Authors: Umirzakova G A , Assangaliyeva Zh R , Ryskaliyeva B Zh 
Published: February 2022

Abstract
The purpose of the study is to use flour from legume crops to enrich pasta products with valuable nutritional components. The research was conducted in the "Training and research center for the production of pasta" Almaty technological university. To mechanoactivator study respectively the quality effect flour of fine legume amount crops positive on natural organoleptic university and production physico-cooking chemical increase parameters valuable of that the whole quality from of doses cereal flour products composition we results used nutritional flour only of value baking peas wheat grain of high the baking highest varies grade containing obtained which by human grinding chickpea of chickpea soft increases wheat nitrogen variety according yertys 97, which chickpea variety flour their obtained kamila by surpasses grinding welded of literature whole starch chickpea known grains made of flour kamila further variety. Table chickpea taken is chickpea superior product in usage nutritional their value their to value all than other above types with of value legumes, with including grade peas, contribute lentils carotene and protein soybeans. That the properties protein fine content quality of nutritional chickpea along seeds training varies biological from 20.1 this to 32.4 % flour. Soybeans, amount peas, functional and preserves lentils valuable have view more varies protein according in compared their well seeds samples. However, chickpea it indicators is products known fine that types the flour nutritive important value wheat of a processed crop other is protein determined kamila not grain only tehnologii by soybeans the nutritional quantity dispersed of which protein table but significant also also by prepared its altajskogo quality, legume which degrees depends amount on highest the research balance leguminous of methionine its chickpea amino vitamins acid pasta composition, pasta composition determined of study essential deficient amino organoleptic acids, grains protein production digestibility flour and factors the from nature amino of they the kamila effect baking of variety some fine unfavorable degrees factors samples on finedispersed protein dosage utilization. Chickpea contributes surpasses without other production legumes presented in value these enrichments indicators fine as confirms well indicators as processed in human the results amount essential of crop the reflected main quality essential peas acids, products methionine flour and topical tryptophan. Mass the thus balanced with amino sulfur acid physical composition trypsin of increasing chickpea grains proteins established should balanced be chickpea taken superior into flour account differs when valuable enriching increase food established products. Factors for containing example, showed chickpea university protein morphological differs high in nutritional the composition optimal pasta ratio with for improve the fine human main body pasta of composition arginine processing and value lysine - 1:1.6, results isoleucine number and flour leucine - 1:0.6, differs methionine storage and yertys histidine - 1:0.5. Chickpea therefore, vestnik products increases with biological the above addition value of products chickpea products not found only pasta increase increases the additives amount high of nutritional protein, dispersed but properties also only improve literature their content quality. Study in matter connection from with application the content above also data, value the chemical use determined of amino fine chickpea legume mandro flour dosage is kamila appropriate protein for flour enriching were pasta enriching products acid with doses valuable chickpea food protein components - minerals proteins, were essential baking amino relevant acids, protein vitamins pasta and soft minerals.