TECHNOLOGY OF MAKING FLOUR FROM LOCAL WHEAT GRAINS

Authors

  • Charos O’ktamova Student of Faculty of Production of Gulistan State University
  • Khumorakhon Abdashimova Student of Food department faculty of production technologies, Gulistan State University

Keywords:

Fraction, technological processes, BVU equipment, intermediate product, single-grade flour, two-grade flour, three-grade flour.

Abstract

Production technology of jaidari flour from wheat and rye grains. Production technology of single-grade rye flour. Production technology of two types of rye flour. Flour production technology in a complex way without enrichment of intermediate products. Flour production technology for bread products of three types of wheat grain 75-78%.

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References

P.M. Tursunkhodjiyev, N.K. Aykhodjayeva. Flour and semolina technology. Tashkent Institute of Chemical Technology, Ministry of Higher and Secondary Special Education of the Republic of Uzbekistan. Tashkent-2012.

P.T. Adizov, A.Kh. Gaffarov. Grain cleaning and grinding technology. Bukhara Institute of Food and Light Industry Technology, Ministry of Higher and Secondary Education of the Republic of Uzbekistan. Tashkent-2012.

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Published

2022-10-27

Issue

Vol. 2 No. 10 (2022): International Bulletin of Applied Science and Technology

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

TECHNOLOGY OF MAKING FLOUR FROM LOCAL WHEAT GRAINS. (2022). International Bulletin of Applied Science and Technology, 2(10), 195-198. https://researchcitations.com/index.php/ibast/article/view/172

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