INVERTIGATION OF THE TECHNOLOGY FOR PRODUCING QUALITY VARIETIES OF FLOUR FROM IOCAL GRAM OF WHEATGRASS IMPOROVING THEIR BIOLOGICAL PROPERTIES
Keywords:
Bread, cereals, pasta, legumes, vitreous, ash, lutescens, fructofuranosidase, productivityAbstract
During the technological evaluation and processing of the finished product, grain should be delivered in accordance with the standards required in bakery, cereals, pasta, confectionery and other industries.
The quality indicators of flour and bread obtained from wheat grain are based on a study of wheat varieties Bezostaya-100, Antonina, Andijan-2 grown in the Syrdarya region. Comparative conclusions were obtained by identifying the physicochemical properties of some varieties to determine the biological properties of wheat "Bezostaya-100", "Antonina", "Andijan-2" and to obtain complete information about the properties of this variety. For this variety of grains sown in our region, are mainly varieties of climatic and home-made varieties from countries that have similar climatic conditions.
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