Year: 2025
Type: article
Abstract: This study investigates the impact of local wheat varieties on the quality of the final product by analyzing key physicochemical properties. Laboratory tests were conducted to assess wheat samples based on test weight (775 g/L), moisture content (9.9%), gluten quality (98) and quantity (29%), transparency (55%), and impurity level (1.36%). The results classified the analyzed wheat as first-grade flour, indicating its suitability for high-quality product manufacturing. Understanding the influence of these parameters is crucial for optimizing flour processing and improving end-product characteristics.
Institution: Tashkent Chemical-Technological Institute
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4408009343