eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2015-12-25 12 3 2117 2124 10.13005/bbra/1881 3471 article A. Iztayev 1 K. Kulazhanov 1 G. Iskakova 1 G. Baymagambetova 1 B. Muldabekova 1 Almaty Technological University, Kazakhstan, 020000, Almaty, Tole bi 100 On the basis of the obtained experimental data it is established that use of ion ozonated water at preparation of dough promotes improvement of quality of pasta on the basis of flour from grain and bean crops. From the point of view of improvement of quality of pasta by an optimum dosage of corn and chickpea flour  in ion ozonated water 20%, concentration of ozone of 2 mg/l and ions of 1000 pieces/cm3  are being. Use of flour from grain and bean crops expediently for enrichment of pasta valuable food components – proteins, irreplaceable amino acids, vitamins and mineral substances.(Zuber et al,1987;) https://www.biotech-asia.org/vol12no3/the-improvement-of-quality-of-pasta-on-the-basis-of-the-vegetable-raw-materials/ cornmeal; chickpea flour; ion ozonated water; rheological properties; quality of pasta