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Bauyrzhan Iztayev

Observed names: B. A. IZTAYEV, B. A. Iztaev, B. I. Iztayev, B. А. Iztayev, B.А. Iztayev, Bauyrzhan Auyelbekovich Iztayev, Bauyrzhan Iztaev, Б А Изтаев, Б. А. Изтаев, Б. Изтаев, Б.А. Изтаев, Бауыржан Ауелбекович Изтаев
Observed institution: Almaty Technological University
ORCID: 0000-0002-4434-6973
Observed ORCID: 0000-0002-4434-6973
OpenAlex ID: A5038626359
A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder
2024 · Bauyrzhan Iztayev, Auyelbek Iztayev, et al. · Foods · 9
Accelerated technology for bread preparation using activated water
2023 · Ilyas Sharipkhanuly Akkozha, Auyelbek Iztayev, et al. · Potravinarstvo Slovak Journal of Food Sciences · 7
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Preparation of triticale flour by ion-ozone treatment for pasta quality improvement
2019 · Gulnur Daribayeva, Gazibek Omarovich Magomedov, et al. · Eastern-European Journal of Enterprise Technologies · 6
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Expansion of the range of pasta products through the use of vegetable raw materials
2018 · B. A. Iztaev, G. K. Iskakova, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 6
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A Study on the Quality of Food Flakes Obtained from Triticale Sprouts
2025 · Aizhan Kiyabayeva, Auyelbek Iztayev, et al. · Journal of Human Earth and Future · 5
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Devising technology of the accelerated method for making yeast-free bakery products from wheat flour
2021 · Bauyrzhan Iztayev, Madina Yakiyayeva, et al. · Eastern-European Journal of Enterprise Technologies · 4
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Optimization of technological parameters for durum wheat pasta production with carrot powder and ion-ozonated water
2025 · Galiya Iskakova, Bauyrzhan Iztayev, et al. · Scientific Reports · 2
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Study of Rheological Properties of Yeastless Dough From Wheat Flour of the First and Second Grades
2021 · М.А. Yakiyayeva, B.А. Iztayev, et al. · SERIES CHEMISTRY AND TECHNOLOGY · 2
Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water
2021 · Auyelbek Iztayev, Mariam Alimardanova, et al. · Eastern-European Journal of Enterprise Technologies · 1
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The Ways to Expand the Range of Yeast-free Bakery Products
2021 · M. P. Baisbaeva, B. A. Iztaev, et al. · Sovremennaya nauka i innovatsii · 1
Rationale for the use of enriching additives from vegetable raw materials in the production of pasta
2019 · G. K. Iskakova, B. A. Iztaev, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 1
Development of oleaster-enriched functional bread using mechanically aerated frozen dough: Nutritional enhancement, rheological properties, and process optimization
2026 · Sholpan Tursunbayeva, Bauyrzhan Iztayev, et al. · Functional Food Science
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Factorial Assessment of Flour-Fraction Composition and Sourdough Level for Mechanically Aerated Triticale Bread Without Added Commercial Baker’s Yeast
2026 · Auyelbek Iztayev, Madina Yakiyayeva, et al. · Applied Sciences
Influence of oleaster powder on the quality of mechanically aerated yeast-free bread
2026 · Sh. A. Tursunbayeva, A. I. Iztayev, et al. · The Journal of Almaty Technological University
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Development of functional freeze-dried dairy products based on camel’s and mare's milk enriched with probiotic lactic acid bacteria and walnut shell extract
2026 · Nurtore Akzhanov, Ainur Zheldybayeva, et al. · Functional Food Science
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Response Surface Optimization of Apple Powder Incorporation and Processing Conditions for Improving the Quality of Whipped Yeast-Free Frozen Dough and Bread
2026 · Sholpan Tursunbayeva, Auyelbek Iztayev, et al. · Processes
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Өсімдік Сығындысымен Байытылған Түйе Және Бие Сүті Негізінде Сублимацияланған Өнімдердің Технологиясын Әзірлеу
2026 · А.А. Жельдыбаева, Н. Акжанов, et al. · КазУТБ
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Исследование Морфологии Поверхности Тритикале Сорта «қожа Элита» Разной Дисперсности
2025 · М. Якияева, A. Изтаев, et al. · КазУТБ
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Influence of Change in Pressure During the Kneading of the Dough and Characteristics of Bread
2022 · A. I. IZTAYEV, I. S. AKKOZHA, et al. · The Journal of Almaty Technological University
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Research of physical and mechanical properties, chemical composition and safety of melon variety «torpedo»
2021 · Ауелбек Изтаев, Галия Куандыковна Искакова, et al. · Food processing industry
Research of elastoplastic deformation of dough from flour of the first and second grades
2021 · B. А. Iztayev, А. I. Iztayev, et al. · The Journal of Almaty Technological University
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Обоснование применения обогащающих добавок из растительного сырья в производстве макаронных изделий
2019 · Г К Искакова, Б А Изтаев, et al. · CyberLeninK (CyberLeninka)
Technology of pasta with the application of flour of domestic varieties of triticale and ion-ozoned water.
2019 · Г. Т. Дарибаева, А. И. Изтаев, et al. · Journal of Hygienic Engineering and Design
Расширение ассортимента макаронных изделий за счет использования комбинированных систем сырья
2018 · Б А Изтаев, Г К Искакова, et al. · CyberLeninK (CyberLeninka)
Макарон Өнімдерінің Биологиялық Құндылығын Арттыру Әдістері
2018 · А. И. Изтаев, Г. Т. Дарибаева, et al. · DOAJ (DOAJ: Directory of Open Access Journals)
Works count: 26
Citation count: 44
H-index: 5
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