ИССЛЕДОВАНИЯ РЕОЛОГИЧЕСКИХ СВОЙСТВ МУКИ ДЛЯ ПРОИЗВОДСТВА МАКАРОННЫХ ИЗДЕЛИЙ

This article contains the study of rheological properties of the flour obtained from domestic perspective wheat sorts of Kazakhstan to determine the pasta properties of the flour. As a research objects there were chosen the Kazakhstan’s wheat sorts presenting a botanical type Triticum aestivum. Basic rheological properties of the flour obtained from wheat sorts named above were determined, which allows to analyze already available varieties of flour for pasta production through comparing.