atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2026-2-102-109atu-3167Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYВлияние муки из проса на качество заварных полуфабрикатовEffect of millet flour on the quality of choux pastry semi-finished productshttps://orcid.org/0000-0002-7346-2658ШаншароваД. А.ShansharovaD. A.

050012, г.Алматы, ул. Толе би 100

050012, Almaty, Tole bi 100

dinara.shansharova@mail.ruhttps://orcid.org/0000-0002-2889-8129АбдраимоваД. Б.AbdraimovaD. B.

050012, г.Алматы, ул. Толе би 100

050012, Almaty, Tole bi 100

https://orcid.org/0009-0009-7591-6658НурлановаА. Н.NurlanovaA. N.

050012, г.Алматы, ул. Толе би 100

050012, Almaty, Tole bi 100

an.nurlanova@gmail.comhttps://orcid.org/0000-0001-6501-7020ГривнаЛ.HryvnaL.

613 00, г. Брно, дом A Zemědělská, 1665/1

613 00, Brno, A Zemědělská, 1665/1

https://orcid.org/0000-0001-7258-746XНабиеваЖ. С.NabiyevaZh. S.

050012, г.Алматы, ул. Толе би 100

050012, Almaty, Tole bi 100

Алматинский технологический университетРоссияAlmaty Technological UniversityRussian FederationУниверситет МенделяЧехияMendel UniversityCzech Republic2026190620261522102109Copyright © Шаншарова Д.А., Абдраимова Д.Б., Нурланова А.Н., Гривна Л., Набиева Ж.С., 20262026Шаншарова Д.А., Абдраимова Д.Б., Нурланова А.Н., Гривна Л., Набиева Ж.С.Shansharova D.A., Abdraimova D.B., Nurlanova A.N., Hryvna L., Nabiyeva Z.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/3167

Основным направлением развития ассортимента кондитерской индустрии является разработка изделий с улучшенными качественными характеристиками. Целью исследований явилась разработка технологии заварных полуфабрикатов с применением муки из проса, миндаля для повышения пищевой ценности, безопасности, удлинения сроков свежести изделий. Научная значимость исследования заключается в изучении влияния просяной муки на процессы клейстеризации крахмала, денатурирации белка. Практическая значимость выражается в разработке новой технологии, применении сырья с богатым химическим составом, позволяющим улучшить пищевую ценность изделий. Методология исследований базировалась на экспериментальных методах пробных лабораторных выпечек, методов определения показателей качества готовых изделий, в том числе микробиологических. Установлено, что образцы заварных полуфабрикатов с применением 20% миндальной муки и 15% просяной муки на протяжении всего срока хранения (до 5 суток) имеют более высокие качественные показатели, по сравнению с контролем. Определена безопасность заварных полуфабрикатов в зависимости от сроков хранения. Выявлена целесообразность разработки технологии новых видов заварных полуфабрикатов, с применением просяной, миндальной муки, на основе комплексной оценки качества, микробиологических показателей, стойкости при хранении изделий.

The primary direction in the development of the confectionery industry assortment is the creation of products with improved quality characteristics. The aim of this study was to develop a technology for choux semi-finished products using millet and almond flours in order to enhance nutritional value, ensure safety, and extend shelf life. The scientific significance of the research lies in studying the effect of millet flour on starch gelatinization processes and protein denaturation. The practical significance is reflected in the development of a new technology involving raw materials with a rich chemical composition, which contributes to improving the nutritional value of the products. The research methodology was based on experimental methods, including pilot laboratory baking and methods for determining the quality indicators of finished products, including microbiological parameters. The results showed that samples of choux semi-finished products containing 20% almond flour and 15% millet flour demonstrated higher quality indicators throughout the entire storage period (up to 5 days) compared to the control sample. In addition, the safety of the choux semi-finished products was assessed depending on storage duration. The feasibility of developing new types of choux semi-finished product technology using millet and almond flours has been established based on a comprehensive assessment of quality, microbiological indicators, and storage stability.

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The authors declare that there are no conflicts of interest present.