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Abstract
This article investigates the improvement of production technology for non-traditional pasta products using local raw materials of Uzbekistan — flour from corn, barley, oats, chickpeas, and mung beans. Experiments demonstrated that replacing 20–40% of wheat flour with local grain and legume flours significantly enhances the nutriational value of the finished product: protein content increases by 3.2–5.7%, and dietary fiber content by 1.8–3.4%. Optimal process parameters were established: dough moisture content (28–32%), kneading temperature (55–65°C), and drying mode (40–50°C). A comprehensive evaluation of organoleptic and physicochemical characteristics of the final product was conducted. The compliance of pasta products based on local raw materials with GOST R 51865-2010 and UzSt 1374:2018 standards has been confirmed.
References
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