Effect of the use of activated water on the rheological properties of milled flour in the preparation of local wheat grains grown in arid climates for varietal grinding

Suvankul, RAVSHANOV, Jamol, MIRZAYEV, Bekhruz, SAPAROV, Khasanjon, MUSAEV

Kimyo va kimyo texnologiyasi · 2021-yil

Annotatsiya

The article discusses the analysis of studies on the effect of activated water on the preparation of wheat grains grown in an arid climate for high-quality flour grinding. The aim of the study was to study the effect of the use of activated water on the rheological properties of type IV wheat flour grown in arid climates, in the preparation of wheat flour for grinding. In a study of the strength of the gluten framework and the rheological properties of the dough increased by increasing the water absorption capacity of flour when using activated water at 80 and 100 Hz when preparing local wheat grains with low baking properties in a dry climate for grinding flour

Maqola ma’lumotlari
MualliflarSuvankul, RAVSHANOV, Jamol, MIRZAYEV, Bekhruz, SAPAROV, Khasanjon, MUSAEV
JurnalKimyo va kimyo texnologiyasi
NashriyotТошкент кимё-технология институти
ISSN1992-9498, 2181-1121
Nashr sanasi2021-02-24
Betlar68-73
TilIngliz
Ilmiy sohaFarmatsevtika
DOI10.51348/kgdp1470
Indeksga qo‘shilgan2026-09-02

DOI: 10.51348/kgdp1470 · Maqolaning asl sahifasi

Ilmiy soha

Farmatsevtika

Iqtibos keltirish

APASuvankul, RAVSHANOV, Jamol, MIRZAYEV, Bekhruz, SAPAROV, & Khasanjon, MUSAEV (2021). EFFECT OF THE USE OF ACTIVATED WATER ON THE RHEOLOGICAL PROPERTIES OF MILLED FLOUR IN THE PREPARATION OF LOCAL WHEAT GRAINS GROWN IN ARID CLIMATES FOR VARIETAL GRINDING. Kimyo va kimyo texnologiyasi, 68-73. https://doi.org/10.51348/kgdp1470
GOST (OAK)Suvankul, RAVSHANOV va b. EFFECT OF THE USE OF ACTIVATED WATER ON THE RHEOLOGICAL PROPERTIES OF MILLED FLOUR IN THE PREPARATION OF LOCAL WHEAT GRAINS GROWN IN ARID CLIMATES FOR VARIETAL GRINDING // Kimyo va kimyo texnologiyasi. – 2021. – P. 68-73. – DOI: 10.51348/kgdp1470.
MLASuvankul, RAVSHANOV, Jamol, MIRZAYEV, Bekhruz, SAPAROV, and Khasanjon, MUSAEV. “EFFECT OF THE USE OF ACTIVATED WATER ON THE RHEOLOGICAL PROPERTIES OF MILLED FLOUR IN THE PREPARATION OF LOCAL WHEAT GRAINS GROWN IN ARID CLIMATES FOR VARIETAL GRINDING.” Kimyo va kimyo texnologiyasi, 68-73, 2021. https://doi.org/10.51348/kgdp1470
ChicagoSuvankul, RAVSHANOV, Jamol, MIRZAYEV, Bekhruz, SAPAROV, and Khasanjon, MUSAEV. “EFFECT OF THE USE OF ACTIVATED WATER ON THE RHEOLOGICAL PROPERTIES OF MILLED FLOUR IN THE PREPARATION OF LOCAL WHEAT GRAINS GROWN IN ARID CLIMATES FOR VARIETAL GRINDING.” Kimyo va kimyo texnologiyasi, 68-73 (2021). https://doi.org/10.51348/kgdp1470
HarvardSuvankul, RAVSHANOV, Jamol, MIRZAYEV, Bekhruz, SAPAROV, and Khasanjon, MUSAEV (2021) ‘EFFECT OF THE USE OF ACTIVATED WATER ON THE RHEOLOGICAL PROPERTIES OF MILLED FLOUR IN THE PREPARATION OF LOCAL WHEAT GRAINS GROWN IN ARID CLIMATES FOR VARIETAL GRINDING’, Kimyo va kimyo texnologiyasi, 68-73. https://doi.org/10.51348/kgdp1470
BibTeX
@article{suvankulravshanov2021,
  title = {EFFECT OF THE USE OF ACTIVATED WATER ON THE RHEOLOGICAL PROPERTIES OF MILLED FLOUR IN THE PREPARATION OF LOCAL WHEAT GRAINS GROWN IN ARID CLIMATES FOR VARIETAL GRINDING},
  author = {Suvankul, RAVSHANOV and Jamol, MIRZAYEV and Bekhruz, SAPAROV and Khasanjon, MUSAEV},
  journal = {Kimyo va kimyo texnologiyasi},
  year = {2021},
  pages = {68-73},
  doi = {10.51348/kgdp1470},
  url = {https://doi.org/10.51348/kgdp1470}
}

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