Influence of water hardness used in preparing wheat grain for grinding on the process of "Stale" during storage of bakery products

Suvonqul Ravshanov, Ilkhom S. NURMATOV, Ulugbek Narbaevich Baltabaev

Kimyo va kimyo texnologiyasi · 2025-yil

Annotatsiya

The hot climatic conditions of Uzbekistan are favorable for the development of mesophilic bacteria in bread products. The quality of the water used in this process has a great influence. The purpose of the study is to study the effect of water of different hardness on the change in the shelf life of bread during hydrothermal treatment for grinding wheat grain. To determine the freshness (staleness) of bread by rheological properties, the AP-4/2 automatic penetrometer and other devices for analyzing the properties of bread products were used. The conducted analyzes allowed us to conclude from the results of the study that the optimal value of water hardness for the development of mesophilic bacteria and bread staleness during the preparation of wheat grain for flour milling is in the range of 2.8-3.1 mg-eq/l. From these values, it was found that both an increase and a decrease in water hardness have a negative effect on the bread staleness process.

Maqola ma’lumotlari
MualliflarSuvonqul Ravshanov, Ilkhom S. NURMATOV, Ulugbek Narbaevich Baltabaev
JurnalKimyo va kimyo texnologiyasi
NashriyotТошкент кимё-технология институти
ISSN1992-9498, 2181-1121
Nashr sanasi2025-08-06
Jild2025
Son3
TilIngliz
DOI10.70189/1992-9498.1682
Indeksga qo‘shilgan2026-09-02

DOI: 10.70189/1992-9498.1682 · Maqolaning asl sahifasi · PDF

Iqtibos keltirish

APASuvonqul Ravshanov, Ilkhom S. NURMATOV, & Ulugbek Narbaevich Baltabaev (2025). INFLUENCE OF WATER HARDNESS USED IN PREPARING WHEAT GRAIN FOR GRINDING ON THE PROCESS OF "STALE" DURING STORAGE OF BAKERY PRODUCTS. Kimyo va kimyo texnologiyasi, 2025(3). https://doi.org/10.70189/1992-9498.1682
GOST (OAK)Suvonqul Ravshanov, Ilkhom S. NURMATOV, Ulugbek Narbaevich Baltabaev INFLUENCE OF WATER HARDNESS USED IN PREPARING WHEAT GRAIN FOR GRINDING ON THE PROCESS OF "STALE" DURING STORAGE OF BAKERY PRODUCTS // Kimyo va kimyo texnologiyasi. – 2025. – T. 2025, № 3. – DOI: 10.70189/1992-9498.1682.
MLASuvonqul Ravshanov, Ilkhom S. NURMATOV, and Ulugbek Narbaevich Baltabaev. “INFLUENCE OF WATER HARDNESS USED IN PREPARING WHEAT GRAIN FOR GRINDING ON THE PROCESS OF "STALE" DURING STORAGE OF BAKERY PRODUCTS.” Kimyo va kimyo texnologiyasi, 2025(3), 2025. https://doi.org/10.70189/1992-9498.1682
ChicagoSuvonqul Ravshanov, Ilkhom S. NURMATOV, and Ulugbek Narbaevich Baltabaev. “INFLUENCE OF WATER HARDNESS USED IN PREPARING WHEAT GRAIN FOR GRINDING ON THE PROCESS OF "STALE" DURING STORAGE OF BAKERY PRODUCTS.” Kimyo va kimyo texnologiyasi, 2025(3) (2025). https://doi.org/10.70189/1992-9498.1682
HarvardSuvonqul Ravshanov, Ilkhom S. NURMATOV, and Ulugbek Narbaevich Baltabaev (2025) ‘INFLUENCE OF WATER HARDNESS USED IN PREPARING WHEAT GRAIN FOR GRINDING ON THE PROCESS OF "STALE" DURING STORAGE OF BAKERY PRODUCTS’, Kimyo va kimyo texnologiyasi, 2025(3). https://doi.org/10.70189/1992-9498.1682
BibTeX
@article{suvonqulravshanov2025,
  title = {INFLUENCE OF WATER HARDNESS USED IN PREPARING WHEAT GRAIN FOR GRINDING ON THE PROCESS OF "STALE" DURING STORAGE OF BAKERY PRODUCTS},
  author = {Suvonqul Ravshanov and Ilkhom S. NURMATOV and Ulugbek Narbaevich Baltabaev},
  journal = {Kimyo va kimyo texnologiyasi},
  year = {2025},
  volume = {2025},
  number = {3},
  doi = {10.70189/1992-9498.1682},
  url = {https://doi.org/10.70189/1992-9498.1682}
}

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