The effect of hydrothermal treatment in increasing the strength of the shell of wheat grain in preparation for varietal grinding

Suvankul, RAVSHANOV, Jamol, MIRZAYEV, Khasanjon, MUSAEV

Kimyo va kimyo texnologiyasi · 2020-yil

Annotatsiya

The effect of hydrothermal treatment on the strength of the wheat grain shell before the first torn process is investigated. It was found that the anatomical parts of wheat grains grown in arid climatic conditions are firmly interconnected, which, in turn, affects the yield and quality of varietal flour. The aim of the study is to weaken strong native connections and improve the yield and quality of flour. The effect of NaHCO3, H3PO4, CH3COOH, HCl additives to water on the yield and quality of flour was studied. Accordingly, in solutions of 0.1-0.2% hydrochloric acid and 0.3-0.8% phosphoric acid, an increase in the yield of flour and an improvement in its baking properties were determined.

Maqola ma’lumotlari
MualliflarSuvankul, RAVSHANOV, Jamol, MIRZAYEV, Khasanjon, MUSAEV
JurnalKimyo va kimyo texnologiyasi
NashriyotТошкент кимё-технология институти
ISSN1992-9498, 2181-1121
Nashr sanasi2020-06-20
Betlar71-75
TilIngliz
Ilmiy sohaFarmatsevtika
DOI10.51348/uwbu2815
Indeksga qo‘shilgan2026-09-02

DOI: 10.51348/uwbu2815 · Maqolaning asl sahifasi

Ilmiy soha

Farmatsevtika

Iqtibos keltirish

APASuvankul, RAVSHANOV, Jamol, MIRZAYEV, & Khasanjon, MUSAEV (2020). THE EFFECT OF HYDROTHERMAL TREATMENT IN INCREASING THE STRENGTH OF THE SHELL OF WHEAT GRAIN IN PREPARATION FOR VARIETAL GRINDING. Kimyo va kimyo texnologiyasi, 71-75. https://doi.org/10.51348/uwbu2815
GOST (OAK)Suvankul, RAVSHANOV, Jamol, MIRZAYEV, Khasanjon, MUSAEV THE EFFECT OF HYDROTHERMAL TREATMENT IN INCREASING THE STRENGTH OF THE SHELL OF WHEAT GRAIN IN PREPARATION FOR VARIETAL GRINDING // Kimyo va kimyo texnologiyasi. – 2020. – P. 71-75. – DOI: 10.51348/uwbu2815.
MLASuvankul, RAVSHANOV, Jamol, MIRZAYEV, and Khasanjon, MUSAEV. “THE EFFECT OF HYDROTHERMAL TREATMENT IN INCREASING THE STRENGTH OF THE SHELL OF WHEAT GRAIN IN PREPARATION FOR VARIETAL GRINDING.” Kimyo va kimyo texnologiyasi, 71-75, 2020. https://doi.org/10.51348/uwbu2815
ChicagoSuvankul, RAVSHANOV, Jamol, MIRZAYEV, and Khasanjon, MUSAEV. “THE EFFECT OF HYDROTHERMAL TREATMENT IN INCREASING THE STRENGTH OF THE SHELL OF WHEAT GRAIN IN PREPARATION FOR VARIETAL GRINDING.” Kimyo va kimyo texnologiyasi, 71-75 (2020). https://doi.org/10.51348/uwbu2815
HarvardSuvankul, RAVSHANOV, Jamol, MIRZAYEV, and Khasanjon, MUSAEV (2020) ‘THE EFFECT OF HYDROTHERMAL TREATMENT IN INCREASING THE STRENGTH OF THE SHELL OF WHEAT GRAIN IN PREPARATION FOR VARIETAL GRINDING’, Kimyo va kimyo texnologiyasi, 71-75. https://doi.org/10.51348/uwbu2815
BibTeX
@article{suvankulravshanov2020,
  title = {THE EFFECT OF HYDROTHERMAL TREATMENT IN INCREASING THE STRENGTH OF THE SHELL OF WHEAT GRAIN IN PREPARATION FOR VARIETAL GRINDING},
  author = {Suvankul, RAVSHANOV and Jamol, MIRZAYEV and Khasanjon, MUSAEV},
  journal = {Kimyo va kimyo texnologiyasi},
  year = {2020},
  pages = {71-75},
  doi = {10.51348/uwbu2815},
  url = {https://doi.org/10.51348/uwbu2815}
}

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