COMPARATIVE ANALYSIS OF MICROFLORA OF BREAD FLOUR AND SECONDARY RAW MATERIALS FROM WHEAT GRAIN STORED IN OPEN WAREHOUSES

Authors

Oybek Sh. MUSTAFOEV, Tashkent State Technical University, Tashkent, UzbekistanFollow
Suvankul S. RAVSHANOV, Tashkent Iinstitute of Chemical Technology, Tashkent, UzbekistanFollow
Gulnoza Z. DJAKHANGIROVA, Tashkent Iinstitute of Chemical Technology, Tashkent, UzbekistanFollow

Abstract

The aim of the study is to conduct a comparative analysis of the microflora of bakery flour and secondary raw materials (bran) selected from batches of wheat grain stored in open warehouses. The article presents an analysis of microbiological contamination during storage and processing of wheat grain and its impact on finished products. According to the analysis, samples of bakery flour and secondary raw materials (bran) selected from groups of wheat grain stored in open warehouses showed higher microbiological contamination than samples selected from wheat stored in closed warehouses. It was found that the number of spore-forming bacteria in the samples of wheat grain stored in open storage facilities and on the open site of the mill territory increased in grain by 2.8-3.3%, in flour by 1.6-1.8%, in bran obtained in the milling system by 2.3-2.8% and in bran obtained in the torn system by 3.7-4.0% compared to the samples stored in closed conditions. As a results of this study also showed that the greatest contamination of wheat grain with spore-forming bacteria is observed in the fruit and seed coats and in the aleurone layer. It was found that during the post-harvest ripening period, as a result of microbiological contamination of wheat grain stored in open warehouses, the number of spore-forming bacteria increased: Bacillus mesentericus (potato bacillus), Bacillus subtilis (hay bacillus) and Bacillus mycoides (rot bacillus) up to 18,000 CFU/g•10³. It was also found that as a result of mechanical and biological contamination of grain during storage, wheat grain is sent for processing, i.e. flour production, with a concentration of spore-forming bacteria in the range from 0.01 to 30 CFU/g•10³ and higher, which subsequently leads to microbiological contamination of the consumer product - bread.

Recommended Citation

MUSTAFOEV, Oybek Sh.; RAVSHANOV, Suvankul S.; and DJAKHANGIROVA, Gulnoza Z. () "COMPARATIVE ANALYSIS OF MICROFLORA OF BREAD FLOUR AND SECONDARY RAW MATERIALS FROM WHEAT GRAIN STORED IN OPEN WAREHOUSES," CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2025: No. 1, Article 9.
DOI: https://doi.org/10.59048/cce202519
Available at: https://cce.researchcommons.org/journal/vol2025/iss1/9