1. Non-Commercial Joint-Stock Company
"Kazakh National Agrarian Research University"
Faculty of "Technology and Bioresources"
Department of "Technology and food safety"
APPROVED
Vice-rector for academic and
Education-methodical work
_____________B. Kalykova
"___" _______________2021
THE WORKING PROGRAM OF THE DISCIPLINE
(Syllabus)
TMP 3341 - " Technology of macaroni production"
for educational program 6В07208 - "Technology of Processing Industries"(by industry)
Credit number - 5
АLMATY 2021
2. The working curriculum of discipline TMP 3341 - "Technology of macaroni production"
was developed on the basis of the catalog of elective disciplines, approved by the decision
of the educational and methodical council of KazNAU (protocol№___, ___ _____, 20__)
and the Academic Council of KazNAU (protocol №__ ___ _____, 20___)
Compiled by:
ass.professor, phD M.Yerbulekova
The working curriculum of the discipline TMP 3341 - "Technology of macaroni
production" was discussed at a meeting of the department “Technology and Food Safety”.
Protocol № ___ from "__" ___. 20___.
Head of the Department L. Mamayeva
The working curriculum of the discipline was reviewed and recommended by the
Academic committee of the faculty "Technology and bioresources".
Protocol№ ___ of the "___" ___.20____
Chairman of the Academic Committee S. Sarimbekova
Registered in the department of methodical work № _____ "____" _________2021
3. Student Education Program (Syllabus)
for 2021 - 2022 academic year by discipline
TMP 3341 - " Technology of macaroni production"
Basic information
Faculties Technology and bioresources
Code and name of the educational
program
6В07208 - "Technology of Processing Industries"(by industry)
Course, semester 3rd grade, 6 - semester
Discipline cycle PD /CC
Amount of credits 5
Training location Academic building № 10, 122 aud
Tutors leading classes Moldir Yerbulekova,ass.professor,phD
https://teams.microsoft.com/l/channel/19%3aUQ0ZKrzzmCXMlldK
oFTICxE4qY3JGsD6HmDJZ5ZcyFU1%40thread.tacv2/%25D0%2
59E%25D0%25B1%25D1%2589%25D0%25B8%25D0%25B9?gro
upId=43a09a77-35b1-45d8-af80-
3069bc02f675&tenantId=68542b52-1989-4fca-99d2-c8b1a07ca2d8
The department "Food safety and technology" academic building
№10, room 111, w.t 261-45-47,mob. 8 778 151 67 70
Time for consultation: each Tuesday 1500-1600.
Prerequisites and postrequisites
Prerequisites: Vegetable raw materials in technology of food, Theoretical
fundamentals of merchandizing and examination of goods
Postrequisites: Technochemical control of processing industries with the basics of
quality management
Purpose and objectives of the discipline
-to better master the engineering profession, students will master in depth and large-scale methods of
determining and controlling the quality of raw materials, semi-finished products, finished products, as
well as technological processes in the field of technological theory of pasta production
Responsibilities:
- Extensive familiarization with the chemical composition of the main and auxiliary raw materials used in
the production of pasta, the method of storage, the processes of their preparation for production;
- Preparation of macaroni dough, knowledge of its rheological properties, familiarization with the
processes of pressing and forming macaroni dough, familiarization with the types of macaroni press;
familiarization with the drying mode, cooling modes of macaroni products;
- Know the norm for the production of a ton of pasta;
- Ability to describe raw and dry pasta.
The distribution of student time classroom training
Total,
(volume)
Auditory work Extracurricular activities
Lectures Pract.
classes
SWIT SIW
5 credits -
150 hours
50 min per
lesson
50 min per lesson
25 hours 75 hours
15
lesson
35
lesson
As a result of the course, students should:
- quality indicators of raw materials, intermediates, finished products of pasta production;;
- basic principles and rules for conducting laboratory tests, processing and interpretation of results;
- the importance of laboratory tests, the main indicators of processing research results;
- technology of pasta production;
Must have skills:
- work with laboratory equipment;
- preparation of raw materials and materials for further analysis;
- effective use of laboratory data in the process of technological processes.
Must be competent:
4. -self-development, self-education, use of creative potential;
-independently carries out research work in the field of modern research and methods of information
and communication technologies.
The policy of course
Do not be late and do not miss classes; closely monitor the proposed teacher scenario classes, actively
participate in it; work in the classroom with disconnected cell phones; work out classes missed for good
reasons; self-study in the library and at home. Strictly observe the culture and principles of "academic
integrity".
The maximum score is given to the student for timely and high-quality performance of tasks. In case of
failure to deliver tasks to the teacher in the specified time, the score is reduced. Students who have not
completed semester tasks and tasks of boundary control, as well as those who have not scored 50 points or
more are not allowed to take the exam.
The maximum score that a student can get on the exam is 100%. To get the maximum score, you need to
answer all the exam questions. If the answer is incomplete, the percentage will decrease.
Educational achievements (knowledge, skills, skills and competencies) of the student are evaluated in
points on a 100-point scale, corresponding to the accepted in international practice alphabetic system with
a digital equivalent (positive ratings, in descending order, from " A " to "D", and "unsatisfactory"- "FX",
"F",) and estimates of the traditional system (table alphabetic system of evaluation of educational
achievements of students is given at the end of the document).
In case of receiving the assessment "unsatisfactory" corresponding to the sign "FX" the student has the
opportunity to retake the final control without re-passing the program of the discipline.
In case of receiving the assessment "unsatisfactory" corresponding to the mark " F " the student is re-
enrolled in this discipline, attends all types of training sessions, performs all types of training work
according to the program and retakes the final control.
Exam ticket includes 4 questions. Each question is rated up to 100 points and the average score is
displayed.
Thematic plan of the course
Lecture – 15 hours
№ Topics of lecture Hour
Methods and
forms of
training*
Literature and
guidelines on the
topic
1 2 3 4 5
1. Basic properties of pasta. Classification of pasta products.
Main stages of pasta production introduction. The main
feature of pasta. Classification of pasta products. The
main stages of the technological process of pasta
production.
2 Slides,
interactive
whiteboard,
multimedia
projector
References:
main,[1-8]
additional [9-10]
2. Basic and additional raw materials used in the production
of pasta and their requirements. Characteristics of raw
material types and their quality indicators
2 Slides,
interactive
whiteboard,
multimedia
projector
3. Preparation of basic and additional raw materials for
production.
Preparation of pasta dough. Types and recipe of Kneading
Dough. Dosing and mixing of raw materials added to the
dough
2 Slides,
interactive
whiteboard,
multimedia
projector
4. Preparation of pasta dough. Types and recipe of Kneading
Dough
2 Slides,
interactive
whiteboard,
multimedia
projector
5. 5. Mixing and dosing of raw macaroni dough 2 Slides,
interactive
whiteboard,
multimedia
projector
6. Pressing the pasta dough. Influence of pressing unit
parameters on the pressing process
1 Slides,
interactive
whiteboard,
multimedia
projector
7. Working body of the screw macaroni press and its
technological essence
1 Slides,
interactive
whiteboard,
multimedia
projector
8. Raw pasta quality requirements 1 Slides,
interactive
whiteboard,
multimedia
projector
9. Macaroni drying in a convective way. 1 Slides,
interactive
whiteboard,
multimedia
projector
10. Stabilization and cooling of pasta products.
Packaging,sorting and storage of finished products.
Quality requirements for pasta products
1 Slides,
interactive
whiteboard,
multimedia
projector
Practice lessons – 35 hours
№ Topics of practical training Hour
Methods and forms
of training*
Literature and
guidelines on the
topic
1 2 3 4 5
1 History of pasta production development 2 Presentation References:
main,[1-8]
additional [9-10]
2 Types and varieties of flour used in the production
of pasta, their chemical composition. Macaroni
flour milling properties of hard, glass-soft and row-
soft wheat
2 Presentation
3 Macaroni properties of flour 2 Presentation
4 Depending on the quality of the flour, the mixing
period and its intensity. Quality and character of
kneaded dough
2 Presentation
5 Compaction and hardening of macaroni dough.
Improving the dough by holding it in an airless
space, its effect on pasta
2 Presentation
6 Characteristics of the drying process 2 Presentation
7 Determination of cooking properties of pasta 2 Presentation
8 Quality requirements for pasta products 2 Presentation
9 Calculation of pasta output. 2 Presentation
10 Reuse of waste in pasta production 2 Presentation
11 Defects in pasta products 2 Presentation
12 Types of matrices that give shape to pasta products
and their character
2 Presentation
6. 13 Comparative analysis and evaluation of drying
modes of short pasta in Steam conveyor drying
units and removal machines
2 Presentation
14 Containers and materials for pasta packaging 2 Presentation
15 Factors affecting pasta production 2 Presentation
16 Macaroni properties of flour. Preparation of
pasta dough. Recipe for kneading dough
2 Presentation
17 Depending on the quality of the flour, the
mixing period and its intensity
2 Presentation
18 Distribution of raw pasta. Requirements for
raw macaroni working body of the screw
macaroni press and its technological essence
1 Presentation
* presentation, discussion (discussion), discussion (Discussion), Round Table, business Games,
production situation (situation), traditional approach, etc.
Tasks for SIWT – 25 hours
№
wee
k
Tasks of independent work Hours Literature and
guidelines on the topic
1 2 3 5
1. Development of pasta production in Kazakhstan 3
2. Carotenoids of flour and pasta 3
3. Influence of flour quality on pasta quality 3
4. Norm of addition of enriching and other additives in the process of
kneading the dough
3 References:
main,[1-8] additional [9-
10]
5. Deformation phenomena occurring in macaroni dough during
pressing
2
6. Technological calculation of matrices 3
7. Types of matrices that give shape to pasta products and their
character
2
8. Comparative analysis and evaluation of drying modes of short
pasta in Steam conveyor drying units and removal machines
2
9. Containers and materials for pasta packaging 2
10. Factors affecting pasta production 2
Tasks for SIW -75 hours
№
Wee
k
Tasks of independent work Hours Literature and
guidelines on
the topic
Report*
1 2 3 4 5
1-7 1. Development of pasta production in Kazakhstan.
Classification of pasta products
2. Drying of pasta. Drying modes
3. main features of pasta products.
4. chemical composition of the finished pasta
product
5. press matrices. Using them
6. the influence of flour quality on the quality of
pasta.
7. macaroni properties of flour. Preparation of pasta
dough. Recipe for kneading dough
8. depending on the quality of the flour, the mixing
period and its intensity
30 References:
main,[1-5]
additional [6-
12]
Report №1
7. 9. distribution of raw pasta. Requirements for raw
macaroni working body of the screw macaroni
press and its technological essence
10. drying modes of pasta products. LMG network
11. pasta production. Factors affecting pasta
production
12. containers and materials for pasta packaging.
GOST requirements for them
13. carotenoids of flour and pasta
14. construction and mechanical properties of
macaroni dough
15. reuse of waste in pasta production
16. description of various drying plants
17. quality requirements for pasta products
18. comparative analysis, evaluation of drying modes
of short pasta in Steam conveyor drying units and
drying machines
19. macaroni properties of flour. The role of glue in
the production of pasta
20. norm for adding enriching and other additives
during kneading the dough
21. holding the dough in an airless space and its
impact on pasta
22. classification of pasta products. Raw materials
needed to make pasta
23. macaroni flour milling properties of hard, glass-
soft and row-soft wheat
24. influence of the parameters of the pressing unit
on the pressing process
25. puff pastry. Factors affecting it
26. quality indicators of pasta products with the
addition of various additives
27. modern pasta production lines
28. the role of dryers in pasta production lines
29. influence of packaging types on the duration of
storage
30. Measures to prevent damage during drying
8-15 1. preparation of basic and additional raw materials
for production. The main raw materials used in
pasta production and their requirements
2. kneading dough with the addition of nourishing
and flavoring additives
3. technological scheme of macaroni pressing in the
Auger chamber
4. macaroni production with the addition of eggs
5. construction of compression augers and their
rational types
6. pasta production lines, their characteristics
7. drying is the crucial stage of pasta production
8. stabilization of pasta products. Storage of
finished products.
9. version of the technological scheme of the screw
macaroni press
45 References:
main,[1-5]
additional [6-
12]
Report №2
8. 10. marking (marking) of pasta )
11. ways to increase the biological value of pasta
12. classification of pasta products. Making pasta
from triticale
13. defects in pasta products
14. method of simultaneous continuous drying of
pasta
15. prerequisites for making pasta from flour of
various crops
16. features of quality indicators of pasta from
Composite flour
17. advantages of the quality of pasta made from
durum wheat flour
18. prerequisites for obtaining pasta with the addition
of vegetable powder
19. reference to ways to increase the nutritional value
of pasta
20. classification of pasta products produced in the
target direction
21. determination of quality indicators of pasta
products produced in the target direction
22. non-traditional raw materials used in pasta
production
23. prerequisites for the use of by-products in pasta
production
24. ways to prevent defects in pasta products
25. determination of falsification in pasta production
26. influence of technological factors on the quality
of pasta products
27. production of pasta with high nutritional and
biological value – an effective way of nutrition of
the population
28. study of the quality of Kazakhstan soft and hard
wheat,flour obtained from it
29. study of rheological properties of dough on a
Farinograph, amylograph and structurometer
30. Factors that determine the quality of pasta
products
** report, essay, abstract, glossary, control paper, semester paper, computational and graphical group
project, etc.
Schedule for completing and submitting the tasks of the course
Work types Positions Grades
Score percent %
Auditorium contact work, including:
Practical / seminar classes Attendance
Activeness
100 100
Intermediate control
1) Colloquium
2) Colloquium
7 week
14 week
100
100
100
100
Independent work of students
Schedule (week) Position Grades
9. Type of individual works Submitting
the task
Submitting
the work
Formulation and
on time submitting
Defending the
work
Scor
e
Percent, %
1) Report №1
2) Report №2
1 week
8 week
7 week
15week
100 100
Boundary control – BC2 (classroom work, intermediate control, IWS) - 15 week 100 100
Final control (examination) Test 100 100
Total grade 100
The final grade of the student in each discipline determined by the formula:
FM =BC1+BC2/2x0,6+E+0,4
where FM - the final assessment of the discipline;
BC1 and BC2 – points for foreign control 1 and 2;
E – score for the exam (on a 100-point scale).
The final grade is given in alphanumeric terms in the "Рlatonus".
Alphabetic system of evaluation of educational achievements of students
Assessment on alphabetic
system
Digital
equivalent
points
% content (points on a
100-point scale)
Assessment on traditional
system
А 4,0 95-100 Excellent
А- 3,67 90-94
В+ 3,33 85-89
Good
В 3,0 80-84
В- 2,67 75-79
С+ 2,33 70-74
С 2,0 65-69
Satisfactorily
С- 1,67 60-64
D+ 1,33 55-59
D 1,0 50-54
FX 0,5 25-49 Unsatisfying
F 0 0-49
List of main literature
1.Baisbaeva M. P. technology of bakery products: textbook. Almaty: Epoch, 2011. - 448 P.:
Il., schedule. - ISBN 978-601-217-221-8: 1272-00
2. Ongarbayeva N. technology of production of flour, cereals, Kurama feed [electronic
resource]: textbook. - PDF, 3 MB. - Almaty: LEM, 2016. - p. 192-ISBN 978-601-239-469-6.
3. Iztaev A. technology of Processing Industries: textbook. - Almaty: Epoch, 2013. - p.632-
ISBN 978-601-217-371-0: 2346-00.
4. Dairasheva S. T., Baisbaeva M. P. technology of confectionery production [text / electronic
resource]: textbook. - Almaty: ATU, 2018. - 458 P. - ISBN 978-601-263-435-8: 3500.00.
5. processing technology of crop production [text]: textbook / for general.Ed. GIORD, 2016. -
816s., Il. - ISBN 978-5-98879-185-0: 39700-00.
6. Iskakova G. K. technology of pasta production [electronic resource]. - 8 805 KB. - Almaty:
polygraphy service and K, 2014. - 208 P. - ISBN 978-601-263-251-
7. Renzyaeva T. V. technology of confectionery products: educational value: educational value.
- 4-e nodded."no," I said. - : Publishing House "Lan", 2019. - 156. - ISBN 978-5-8114-4069-6.
8. Internet resource*
10. List of additional literature
9. Baisbaeva M. P. raw materials and materials used in the production of bakeries. Almaty:
TechSmith, 2018. - 120 P.
10. Baisbaeva M. P. laboratory workshop on bread production technology. Laboratory
workshop. Almaty, ATU, 2018, page 38.
