ASSESSMENT OF THE QUALITY AND RHEOLOGICAL PROPERTIES OF FIRST-GRADE BREAD WHEAT FLOUR FROM DIFFERENT MANUFACTURERS IN THE SOUTHERN REGION OF KAZAKHSTAN

The article presents the results of a comparative assessment of the physicochemical and rheological properties of first-grade bread wheat flour produced by different manufacturers in the southern region of Kazakhstan. The relevance of the study is обусловлена the significant role of the flour-milling and baking industries in the agro-industrial complex of the Republic of Kazakhstan, as well as the need to ensure stable flour quality and improve the efficiency of bread production. Flour samples of the “Pioner,” “Ordabasy-Nan,” “Tsesna,” and “Kemel” brands, widely represented in the regional market, were selected as research objects. The study was carried out using standard methods for determining moisture content, falling number, quantity and quality of wet gluten, and gluten deformation index. The rheological properties of dough were evaluated using the alveograph method with determination of flour strength, dough elasticity, extensibility, and water absorption capacity. The results showed that the “Ordabasy-Nan” flour sample demonstrated the best technological characteristics, including high wet gluten content (36%), maximum flour strength (W = 492 J/10⁻⁴), balanced elasticity and extensibility parameters, and high water absorption capacity. The obtained results indicate the high technological suitability of the studied flour sample for the production of pan bread and medium-thickness flatbread products. The practical significance of the study lies in the possibility of using the obtained data to select flour with optimal baking properties and improve the stability of finished product quality.

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