LABORATORY OF BAKING TECHNOLOGY
THE LABORATORY OF BAKING TECHNOLOGY WAS ESTABLISHED IN 2003.
Over the past period, the laboratory in the baking industry on the basis of semi-finished products from melons (watermelons, melon, pumpkin, squash) developed 4 technologies, 8 recipes and 2 recommendations for bread, bakery and pasta.
Based on composite mixtures of grain cereals (wheat, rye, corn, buckwheat) and soybeans: developed 2 technologies, 11 recipes and 1 recommendation for bakery and pasta.
Developed preparation technologies: long cookies with use of an enzyme preparation (1 recommendation); sugar cookies with use of an emulsifier (1 recommendation) for improvement of quality of products, production tests are carried out.
6 technological instructions and 6 recipes of preventive mixes for preparation of pancakes, “baursak”, flour confectionery and culinary products, and dietary bread are developed.
Developed technological instructions for crispy bread. Clinical studies of the drink "Folium Vit", developed 15 technological instructions, 29 formulations and 6 recommendations.
Production technology of hearth bread "Almurt-Nan", "Shyrganak-Nan", pan bread "Teralmurt-Nan", national cake "Shyryndy" and "Saibysdy", 1 form of elbow product from wheat flour using composite mixtures of vegetable raw materials (pear, sea buckthorn, Jerusalem artichoke, sea buckthorn, carrot).
The technology of using fruit and berries (sea buckthorn, apple, apricots) and medicinal raw materials for production of confectionery products sugar cookies "Alma" and "Kunsary" raw carrots "Shyryn", "Nagyz". marmalades, Oriental sweets), wines and drinks. A complex improver for the production of bakery products (Complex bread improver) has been developed. The technology of preparation of bread on the basis of leaven using a consortium of lactic acid bacteria, preventing the development of "potato disease" of bread.
In addition, the laboratory was engaged in the development of technology production bakery products of high nutritional value using products of deep processing of plant raw materials for deterministic groups of the population and the population of disadvantaged environmental regions of Kazakhstan; development of production technology of bakery and flour confectionery products of long shelf life using mechanoactivated organic powders from plant raw materials;
PRIORITY AREAS OF RESEARCH
Currently, the laboratory is engaged in the introduction of high-performance technology for the production of bakery products with a high content of vitamins and macronutrients for mass and preventive nutrition.
Planning to implement the production technology of new gluten-free dietary products for healthy eating. The laboratory staff published more than 50 articles, 2 monographs, 6 recommendations for production, developed and approved recipes and technological instructions for 22 new types of bakery and confectionery products, developed the standards of the Republic of Kazakhstan “Wheat flour. General technical conditions”, “Culinary products sold to the population. General specifications", " Grits and flour from durum wheat. General specifications", "Wheat flour and rye flour. General guidelines for the development of tests for the determination of baking properties". 15 patents for inventions are received.
Over the past 3 years, more than 20 articles have been published, 3 innovative patents have been obtained, 1 recommendation, 2 technological instructions, the standard of the organization have been developed.
EMPLOYEES WHO HAVE CONTRIBUTED TO THE DEVELOPMENT OF THE BAKING INDUSTRY:
Doctor of biological Sciences, associate Professor – Galina Dudikova, a specialist in the field of food biotechnology and Microbiology, co-author of a biological method of controlling potato disease of bread, head of research for the development of the drug probiotic action for animal feed, the head of the collection of industrial cultures of microorganisms, Manager of the international project ISTC with the United States. It has developed a biotechnological basis for the creation of consortia of lactic acid bacteria for starter cultures and probiotic preparations. Biological protection of bread from potato disease, developed by the consortium "Biocons" to combat potato bread disease.
Zheirembayeva N. – doctor of technical Sciences, Professor, have more than 30 years job experience. Direction of research-development of technology of production of bread and bakery and pasta, developed technology of preparation: long cookies using enzyme preparation; sugar cookies using emulsifier; preventive mixtures for the preparation of pancakes, “baursaks”, flour confectionery and culinary products, and dietary bread.
Orlyuk Tatyana - worked more than 30 years. Under her leadership, developed technologies for the production of bread, bakery and pasta; flour enrichment technology (vitamins, premixes, etc.) using lactic acid bacteria with high antagonistic and biochemical activity; created a qualitatively new multicomponent baking mixtures based on microorganisms, minerals and trace elements for the production of bakery products of mass consumption; technology of production of gingerbread and cookies; expansion of the range of confectionery products of functional purpose and increase of food value
Amantaeva Azhar – research areas are production technology of bakery products of high nutritional value with the use of products of deep processing of plant raw materials for deterministic populations and the population of unfavorable environmental regions of Kazakhstan; technologies of production of bakery and flour confectionery of long shelf life with the use of the mechanically activated organoborane from vegetable raw materials;
- introduction of high-performance technology for the production of bakery products with a high content of vitamins and macronutrients for mass and preventive nutrition.