EFFECT OF THE USE OF ACTIVATED WATER ON THE RHEOLOGICAL PROPERTIES OF MILLED FLOUR IN THE PREPARATION OF LOCAL WHEAT GRAINS GROWN IN ARID CLIMATES FOR VARIETAL GRINDING

Authors

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

Abstract

The article discusses the analysis of studies on the effect of activated water on the preparation of wheat grains grown in an arid climate for high-quality flour grinding. The aim of the study was to study the effect of the use of activated water on the rheological properties of type IV wheat flour grown in arid climates, in the preparation of wheat flour for grinding. In a study of the strength of the gluten framework and the rheological properties of the dough increased by increasing the water absorption capacity of flour when using activated water at 80 and 100 Hz when preparing local wheat grains with low baking properties in a dry climate for grinding flour

Recommended Citation

Suvankul, RAVSHANOV; Jamol, MIRZAYEV; Bekhruz, SAPAROV; and Khasanjon, MUSAEV (2021) "EFFECT OF THE USE OF ACTIVATED WATER ON THE RHEOLOGICAL PROPERTIES OF MILLED FLOUR IN THE PREPARATION OF LOCAL WHEAT GRAINS GROWN IN ARID CLIMATES FOR VARIETAL GRINDING," CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2020: No. 4, Article 12.
DOI: https://doi.org/10.51348/KGDP1470
Available at: https://cce.researchcommons.org/journal/vol2020/iss4/12