INFLUENCE OF SMALL AND MECHANICALLY DAMAGED STARCH GRANULES IN BAKING WHEAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH

Authors

Jamol MIRZAEV, Shakhrisabz branch of the Tashkent Chemical-Technological Institute, Tashkent, UzbekistanFollow

Abstract

The article is devoted to the study of the influence of small and mechanically damaged starch grains contained in baking flour on the rheological properties of bread dough. At the same time, small-sized and mechanically damaged starch grains in local baking wheat flour, the rheological properties of control and imported flour samples were experimentally studied on the laboratory equipment "Alveograph" ("Chopin", France), and the results obtained were comparatively analyzed. It has been proven that the rheological properties of small and mechanically damaged starch grains in wheat flour obtained from local varieties of wheat with low baking properties improved by 25% compared to the control sample.

Recommended Citation

MIRZAEV, Jamol (2024) "INFLUENCE OF SMALL AND MECHANICALLY DAMAGED STARCH GRANULES IN BAKING WHEAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH," CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2022: No. 4, Article 20.
DOI: https://doi.org/10.34920/cce202249
Available at: https://cce.researchcommons.org/journal/vol2022/iss4/20