TECHNOLOGY OF MAKING FLOUR FROM LOCAL WHEAT GRAINS | International Bulletin of Applied Science and Technology

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Published: 2022-10-27

Keywords:

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

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

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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Issue

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

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Articles

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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

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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