eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2015-12-25 12 3 2095 2102 10.13005/bbra/1878 3684 article Iskakova G 1 Iztayev B 1 Kulazhanov T 1 Muldabekova B 1 Zhilkhaidarov A 1 Almaty Technological University, Kazakhstan, 020000, Almaty, Tole bi 100 On the basis of the obtained experimental data is established that use of the ozonated water at preparation of dough promotes the improvement of a gluten quality, properties of dough and quality of pasta from mix of wheat and pea flour. From the viewpoint of improving the quality of pasta optimal dosage pea flour is 15%, the ozone concentration 2 mg / l. The use of legumes flour suitable for enrichment of pasta with valuable food components- proteins, essential amino acids, vitamins and minerals. https://www.biotech-asia.org/vol12no3/researching-of-pasta-quality-with-the-usage-of-legumes-flour-and-ozonated-water/ pasta; the pea flour; the ozonated water; technological properties