Improving bakery properties in the preparation of wheat flour from local wheat grains

Authors

RAVSHANOV Suvankul, Tashkent Chemical-Technological Institute, Tashkent, UzbekistanFollow
KODIROV Оrifjon, Tashkent Chemical-Technological Institute, Tashkent, UzbekistanFollow
RAMAZANOV Rozik, Tashkent Chemical-Technological Institute, Tashkent, UzbekistanFollow
MUSAEV Khasanjon, Tashkent Chemical-Technological Institute, Tashkent, UzbekistanFollow

Abstract

The article is devoted to the study of the physicochemical properties of water used to prepare wheat grain for sorting grinding. The physical and chemical properties of water for hydrothermal treatment, obtained from the vibrational effect of 10 Hz to 1000 Hz for 60 seconds in the and ultrasonic devices.

Recommended Citation

Suvankul, RAVSHANOV; Оrifjon, KODIROV; Rozik, RAMAZANOV; and Khasanjon, MUSAEV (2019) "Improving bakery properties in the preparation of wheat flour from local wheat grains," CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2019: No. 4, Article 28.
DOI: https://doi.org/10.70189/1992-9498.1151
Available at: https://cce.researchcommons.org/journal/vol2019/iss4/28