THE EFFECT OF HYDROTHERMAL TREATMENT IN INCREASING THE STRENGTH OF THE SHELL OF WHEAT GRAIN IN PREPARATION FOR VARIETAL GRINDING

Authors

RAVSHANOV Suvankul, Tashkent Chemical-Technological InstituteFollow
MIRZAYEV Jamol, Tashkent Chemical-Technological InstituteFollow
MUSAEV Khasanjon, Tashkent Chemical-Technological InstituteFollow

DOI

10.51348/UWBU2815

Abstract

The effect of hydrothermal treatment on the strength of the wheat grain shell before the first torn process is investigated. It was found that the anatomical parts of wheat grains grown in arid climatic conditions are firmly interconnected, which, in turn, affects the yield and quality of varietal flour. The aim of the study is to weaken strong native connections and improve the yield and quality of flour. The effect of NaHCO3, H3PO4, CH3COOH, HCl additives to water on the yield and quality of flour was studied. Accordingly, in solutions of 0.1-0.2% hydrochloric acid and 0.3-0.8% phosphoric acid, an increase in the yield of flour and an improvement in its baking properties were determined.

Recommended Citation

Suvankul, RAVSHANOV; Jamol, MIRZAYEV; and Khasanjon, MUSAEV (2020) "THE EFFECT OF HYDROTHERMAL TREATMENT IN INCREASING THE STRENGTH OF THE SHELL OF WHEAT GRAIN IN PREPARATION FOR VARIETAL GRINDING," CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2020: No. 2, Article 15.
DOI: 10.51348/UWBU2815
Available at: https://cce.researchcommons.org/journal/vol2020/iss2/15