The object of this study was gluten-free flour confectionery. In order to improve the structure of the assortment and create products for specialized purposes, the hypothesis was tested that ultra-high-frequency processing can help reduce the microbiological contamination of raw materials and improve the organoleptic characteristics of finished products. For this purpose, recipes for gluten-free flour confectionery products were developed, making it possible to obtain the best values of the specific volume of finished products – custard semi-finished products and gluten-free cupcake. Based on the implementation of second-order rotatable plans, regression models were built, and the resulting response surfaces were transformed to the canonical form. Based on this, it was established that the rational ratios of the components of the cupcake in the formulation are: 80 % flour from ultra-high-frequency processed chickpea flour, 15 % rice, and 5 % amaranth flour. The ratio of components of the custard semi-finished product from ultra-high-frequency processed chickpea flour and corn flour was approximately 50:50 %. Prototypes of gluten-free flour confectionery products were produced, and the main quality indicators were determined. It was found that when flour from ultra-high-frequency processed chickpeas was introduced into the recipe of a cupcake from rice and amaranth flour, the amount of limiting amino acid lysine increased by 1.08 times compared to unprocessed chickpea flour. In the custard semi-finished product, the amount of the limiting amino acid arginine increased by 1.97 times compared to unprocessed chickpea flour. In general, the biological value of enriched cupcake and custard semi-finished product on average exceeds the control sample by 1.5 times. In terms of safety, the developed gluten-free flour confectionery products meet the requirements of regulatory documentation.

This paper describes the materials and results of studying the properties of such a leguminous crop as the chickpea variety Miras 07 of Kazakhstan selection in order to obtain gluten-free flour and further process it to produce confectionery products. The research involved the ultra-high-frequency (UHF) treatment of chickpea grain to improve quality indicators and reduce anti-alimentary factors. A change in the protein fraction of chickpeas was determined under exposure to ultra-high-frequency processing. The study has proven the effectiveness of ultra-high-frequency treatment of chickpea for 180 seconds. Based on chemical analysis, it was found that the exposure to ultra-high-frequency treatment fully preserved the vitamin and mineral complex, compared with untreated chickpeas. When chickpea grain is heated for 180 seconds, up to 20 % of the starch contained in the grain passes into dextrin, which is easily absorbed by humans while the toxic substances are destroyed. The change in the protein fraction of chickpeas during ultra-high-frequency processing was determined. With ultra-high-frequency treatment of chickpea flour at 180 seconds of exposure, the protein fraction content remains unchanged at 79.8 %. The result based on the IR spectrum data indicates that ultra-high-frequency processing did not affect the protein-amino acid composition of the examined Miras 07 chickpea variety. The current study has confirmed the effectiveness of ultra-high-frequency chickpea treatment, which leads to the intensification of biochemical processes in the processed product due to the resonant absorption of energy by protein molecules and polysaccharides. Under the influence of ultra-high-frequency treatment, there is a decrease in the microbiological contamination of raw materials while the organoleptic indicators improve. According to the microbiological indicators of chickpea flour, the content of microorganisms was 1×103 CFU/g, which meets the requirements for sanitary and hygienic safety

This study investigates the physicochemical, microbiological, and microstructural changes in soft wheat grain during germination under varying moisture conditions: moderately dry, moist, and wet. Pre-harvest sprouting can severely compromise grain quality and usability; however, understanding germination-induced changes offers insights into potential utilization strategies. Physical parameters—including thousand-kernel weight, test weight, and falling number—showed strong correlation with germination time, decreasing by 8.2%, 22%, and 74%, respectively. Microstructural analyses using optical microscopy, scanning electron microscopy (SEM), and Raman spectroscopy revealed substantial degradation of starch granule morphology and kernel structure, with compact vitreous endosperm becoming porous and disorganized as germination progressed. To optimize germination conditions for technological application, a central composite design with three factors (moisture, temperature, and time) was employed, analyzed using Statgraphics Centurion 19. Response surface modeling identified optimal conditions for starch content (22% moisture, 31°C, 84 h), protein content (21% moisture, 30°C, 72 h), and minimal microbial contamination (14% moisture, 33°C, 8 h). These findings provide a foundation for processing germinated soft wheat grain into value-added products, even when exposed to unfavorable harvest conditions.

The article discusses the rationale and selection of raw materials for the production of flour confectionery in Kazakhstan. The main focus is on the popularity of cookies and gingerbread among consumers, due to their availability and low cost. However, the authors emphasize that traditional flour confectionery products are overloaded with carbohydrates and lack the content of micro- and macronutrients, vitamins and dietary fiber that are important for the body. The implementation of proposals to improve the nutritional value of these products consists in the introduction of herbal additives into the formulation, which makes it possible to increase the content of essential nutrients and improve the overall composition of the product. In particular, it is planned to use legumes and oilseeds as the main raw materials, as well as powders of melons and fruit crops as fillers. This will significantly increase the nutritional properties of cookies, as well as reduce their calorie content, making the products more useful for consumers. It is very important that Kazakhstan focuses on local raw materials and cultivated crops, which allows not only to improve and increase the range of baked goods, but also is one of the factors supporting local producers from an economic point of view. The authors of the article refer to the principles of food com binatorics, which emphasize the importance of developing and implementing new recipes to improve the characteristics of confectionery products. It is very important that Kazakhstan focuses on local resources and grown crops, which can not only improve the range of baked goods, but also support local producers. These studies show the importance of integrating scientific approaches into traditional production processes, which in turn can contribute not only to improving the quality of food, but also to strengthening food security in the country. To summarize, we can say that the introduction of new technologies and the use of alternative raw materials is an important step towards creating more nutritious and environmentally friendly flour products that can meet the needs of the modern consumer.

Fermented dairy products have valuable nutrients and contain a large number of living cells of lactic acid bacteria strains of lactic acid bacteria. The selection of microorganisms according to their technological and microbiological properties and their ability to develop in a dairy base, as well as organoleptic and rheological parameters of the finished fermented milk product, is an important stage in the development of new types of products. Therefore, special attention was paid to the selection of starter cultures for the production of a functional product. The authors conducted research on the selection of starter culture microflora for the production of functional products. The microbiological and organoleptic properties of selected microorganisms have been studied. When selecting microorganisms, the intensity and direction of the microbiological and biochemical processes occurring during fermentation were taken into account, which is determined by the development of the starter microflora. Thermophilic starter culture by species Lactobacillus acidophilus, Streptococcus thermophiles, Lactobacillus bulgaricus was used in the work. Кисломолочные продукты обладают ценными питательными веществами и содержат большое количество живых клеток молочнокислых бактерий штаммов молочнокислых бактерий. Подбор микроорганизмов по технологическим и микробиологическим свойствам и по способности их развиваться в молочной основе, а также по органолептическим и реологическим показателям готового кисломолочного продукта, является важным этапом в разработке новых видов продуктов. Поэтому подбору заквасок для производства функционального продукта было уделено особое внимание. Авторами проведены исследования по подбору заквасочной микрофлоры для производства функциональных продуктов. Изучены микробиологические и органолептические свойства подобранных микроорганизмов. При подборе микроорганизмов учитывались интенсивность и направленность микробиологических, биохимических процессов, протекающих во время ферментации, что определяется развитием заквасочной микрофлоры. В работе использовалась термофильная заквасочная культура по видам Lactobacillus acidophilus, Streptococcus thermophiles, Lactobacillus bulgaricum Сүт қышқылды өнімдердің құнды қоректік заттарға бай болуы құрамындағы сүт қышқылы бактериялардың штамдарының тірі жасушаларына байланысты. Өнімнің жаңа түрлерін алуда маңызды кезең болып, микроорганизмдерді технологиялық, микробиологиялық қасиеттері бойынша, сондай-ақ сүт қышқылы өнімінің органолептикалық және реологиялық көрсеткіштерін таңдау негіз болып табылады. Осы тұрғыда ашытқыларды таңдау функционалды өнімді өндіру үшін ерекше назарды аударады. Статьяда авторлар функционалды өнімдерді өндіру үшін ашытқы микрофлорасын таңдау бойынша зерттеулер жүргізді. Таңдалған микроорганизмдердің микробиологиялық және органолептикалық қасиеттері зерттелді. Микроорганизмдерді таңдауда ашыту кезінде жүретін микробиологиялық, биохимиялық процестердің қарқындылығы мен бағыты ескерілді, бұл ашытқы микрофлорасының дамуымен анықталған. Жұмыста термофильді ашытқы культуралары - Lactobacillus acidophilus, Streptococcus thermophiles, Lactobacillus bulgaricus түрлері қолданылды.