The article is devoted to the study of the influence of small and mechanically damaged starch grains contained in baking flour on the rheological properties of bread dough. At the same time, small-sized and mechanically damaged starch grains in local baking wheat flour, the rheological properties of control and imported flour samples were experimentally studied on the laboratory equipment "Alveograph" ("Chopin", France), and the results obtained were comparatively analyzed. It has been proven that the rheological properties of small and mechanically damaged starch grains in wheat flour obtained from local varieties of wheat with low baking properties improved by 25% compared to the control sample.
| Mualliflar | Jamol Mirzaev |
|---|---|
| Jurnal | Kimyo va kimyo texnologiyasi |
| Nashr sanasi | 2024-03-28 |
| Jild | 2022 |
| Son | 4 |
| Til | en |
| DOI | 10.70189/1992-9498.1570 |
DOI: 10.70189/1992-9498.1570 · Maqolaning asl sahifasi
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