Comparative analysis of nutritional value and safety of flour from gluten-free raw materials with great wheat flour

DJAXONGIROVA, Gulnoza, MAXMUDOVA, Dildora

Ўзбекистон Миллий университети хабарлари · 2026-yil

Annotatsiya

The possibility of using local non-traditional gluten-free plant raw materials in the production of gluten-free bread was studied. Inorder to determine the possibility of partially reducing or completely replacing the amount of wheat flour in the recipe of flourproducts, a comparative analysis of the composition of these raw materials with the chemical composition and quality indicatorsof grade wheat flour was conducted. All indicators show that the studied flours are valuable plant raw materials in terms ofnutritional value. The absence of gluten allows it to be used together with the types of flour provided. This allows us to obtainnew taste characteristics and mimic the nutritional value of products.

Maqola ma’lumotlari
MualliflarDJAXONGIROVA, Gulnoza, MAXMUDOVA, Dildora
JurnalЎзбекистон Миллий университети хабарлари
NashriyotЎзбекистон Миллий университети
ISSN2181-7324, 3093-8996
Nashr sanasi2026-10-15
Jild3
Son3.2.1
Betlar377-380
TilIngliz
Ilmiy sohaQishloq xo‘jaligi
Indeksga qo‘shilgan2026-10-18

Maqolaning asl sahifasi

Kalit so‘zlar

celiac disease, gluten fraction, diet, rice flour, chickpea flour, sorghum flour., целиакия, глютеновая фракция, диета, рисовая мука, нутовая мука, сорговая мука., seliakiya, glyuten fraksiyasi, parhez, guruch uni, nо‘xat uni, oq jо‘xori uni.

Ilmiy soha

Qishloq xo‘jaligi

Iqtibos keltirish

APADJAXONGIROVA, Gulnoza, & MAXMUDOVA, Dildora (2026). COMPARATIVE ANALYSIS OF NUTRITIONAL VALUE AND SAFETY OF FLOUR FROM GLUTEN-FREE RAW MATERIALS WITH GREAT WHEAT FLOUR. Ўзбекистон Миллий университети хабарлари, 3(3.2.1), 377-380. https://journals.nuu.uz/index.php/actanuuz/article/view/15490
GOST (OAK)DJAXONGIROVA, Gulnoza, MAXMUDOVA, Dildora COMPARATIVE ANALYSIS OF NUTRITIONAL VALUE AND SAFETY OF FLOUR FROM GLUTEN-FREE RAW MATERIALS WITH GREAT WHEAT FLOUR // Ўзбекистон Миллий университети хабарлари. – 2026. – T. 3, № 3.2.1. – P. 377-380.
MLADJAXONGIROVA, Gulnoza, and MAXMUDOVA, Dildora. “COMPARATIVE ANALYSIS OF NUTRITIONAL VALUE AND SAFETY OF FLOUR FROM GLUTEN-FREE RAW MATERIALS WITH GREAT WHEAT FLOUR.” Ўзбекистон Миллий университети хабарлари, 3(3.2.1), 377-380, 2026. https://journals.nuu.uz/index.php/actanuuz/article/view/15490
ChicagoDJAXONGIROVA, Gulnoza, and MAXMUDOVA, Dildora. “COMPARATIVE ANALYSIS OF NUTRITIONAL VALUE AND SAFETY OF FLOUR FROM GLUTEN-FREE RAW MATERIALS WITH GREAT WHEAT FLOUR.” Ўзбекистон Миллий университети хабарлари, 3(3.2.1), 377-380 (2026). https://journals.nuu.uz/index.php/actanuuz/article/view/15490
HarvardDJAXONGIROVA, Gulnoza, and MAXMUDOVA, Dildora (2026) ‘COMPARATIVE ANALYSIS OF NUTRITIONAL VALUE AND SAFETY OF FLOUR FROM GLUTEN-FREE RAW MATERIALS WITH GREAT WHEAT FLOUR’, Ўзбекистон Миллий университети хабарлари, 3(3.2.1), 377-380. https://journals.nuu.uz/index.php/actanuuz/article/view/15490
BibTeX
@article{djaxongirovagulnoza2026,
  title = {COMPARATIVE ANALYSIS OF NUTRITIONAL VALUE AND SAFETY OF FLOUR FROM GLUTEN-FREE RAW MATERIALS WITH GREAT WHEAT FLOUR},
  author = {DJAXONGIROVA, Gulnoza and MAXMUDOVA, Dildora},
  journal = {Ўзбекистон Миллий университети хабарлари},
  year = {2026},
  volume = {3},
  number = {3.2.1},
  pages = {377-380},
  url = {https://journals.nuu.uz/index.php/actanuuz/article/view/15490}
}

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