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Analysis of Technological Properties of Samples of Wheat Flour Produced at Local Enterprises

Year: 2025

Type: article

Abstract: The aim of the study is to conduct a comparative analysis of the technological properties of samples of bakery flour obtained from local and imported varieties of wheat grain at enterprises in Uzbekistan. Existing national and international standard methods were used to study the technological properties of the selected flour samples. Statistical processing and correlation analysis of the obtained research results revealed a direct relationship between the quality and quantity of gluten from damaged starch.

Source: CHEMISTRY AND CHEMICAL ENGINEERING

DOI: 10.70189/1992-9498.1664

Authors: Suvonqul S. RAVSHANOV, Feruza B. ABDULLAEVA, Ismoil ISABAEV, Vazira Z. NURMUKHAMEDOVA, Аsad S. OTAJONOV

Institutions: Tashkent Chemical-Technological Institute, Buxoro muhandislik-texnologiya instituti

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: bronze

OpenAlex ID: W4411764122

FWCI:

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Related to: 10