Abstract
The hot climatic conditions of Uzbekistan are favorable for the development of mesophilic bacteria in bread products. The quality of the water used in this process has a great influence. The purpose of the study is to study the effect of water of different hardness on the change in the shelf life of bread during hydrothermal treatment for grinding wheat grain. To determine the freshness (staleness) of bread by rheological properties, the AP-4/2 automatic penetrometer and other devices for analyzing the properties of bread products were used. The conducted analyzes allowed us to conclude from the results of the study that the optimal value of water hardness for the development of mesophilic bacteria and bread staleness during the preparation of wheat grain for flour milling is in the range of 2.8-3.1 mg-eq/l. From these values, it was found that both an increase and a decrease in water hardness have a negative effect on the bread staleness process.
Recommended Citation
RAVSHANOV, Suvonqul S.; NURMATOV, Ilkhom S.; and BALTABAEV, Ulugbek N.
(2025)
"INFLUENCE OF WATER HARDNESS USED IN PREPARING WHEAT GRAIN FOR GRINDING ON THE PROCESS OF "STALE" DURING STORAGE OF BAKERY PRODUCTS,"
CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2025:
No.
3, Article 10.
DOI: https://doi.org/10.70189/1992-9498.1682
Available at:
https://cce.researchcommons.org/journal/vol2025/iss3/10