Study of the mechanical properties and dough structure of wheat and oat flour mixed dough using farinographic research methods

Kholmurodova, Zubayda, Rakhmatov, Eldor

Инновацион технологиялар · 2024-yil

Annotatsiya

This article increases the nutritional value of the product by supplementing thecomposition of wheat flour based on semi-finished products. By mixing wheat and oat flour with eachother, the number of drops, the level of fluidity of the oatmeal dough, the formation time of the doughand its stability, and its ability to absorb water increases.

Maqola ma’lumotlari
MualliflarKholmurodova, Zubayda, Rakhmatov, Eldor
JurnalИнновацион технологиялар
NashriyotҚарши муҳандислик-иқтисодиёт институти
ISSN2181-4732, 2181-4015
Nashr sanasi2024-04-13
Jild52
Son04
TilIngliz
Ilmiy sohaQishloq xo‘jaligi
Indeksga qo‘shilgan2026-08-26

Maqolaning asl sahifasi

Kalit so‘zlar

oat flour, power, “falling number”, farinograph, rheology, water absorption, formation time, intuitiveness of oppression, prevention, therapeutic effect, function, technology, types of products, structure, suli uni, xamir, “tushish son”, farinograf, reologiya, suv singdirish qobiliyati, xamir hosil bo‘lish vaqti, xamirning barqarorligi, profilaktik, induvudal, terapevtik, funksional, texnologiya, oqsil turlari, struktura, овсяная мука, мощность, «число падения», фаринограф, реология, водопоглощение, время образования, интуитивность угнетения, профилактика, терапевтическое действие, функция, технология, виды продукции, структура

Ilmiy soha

Qishloq xo‘jaligi

Iqtibos keltirish

APAKholmurodova, Zubayda, & Rakhmatov, Eldor (2024). STUDY OF THE MECHANICAL PROPERTIES AND DOUGH STRUCTURE OF WHEAT AND OAT FLOUR MIXED DOUGH USING FARINOGRAPHIC RESEARCH METHODS. Инновацион технологиялар, 52(04). https://ojs.qmii.uz/index.php/it/article/view/708
GOST (OAK)Kholmurodova, Zubayda, Rakhmatov, Eldor STUDY OF THE MECHANICAL PROPERTIES AND DOUGH STRUCTURE OF WHEAT AND OAT FLOUR MIXED DOUGH USING FARINOGRAPHIC RESEARCH METHODS // Инновацион технологиялар. – 2024. – T. 52, № 04.
MLAKholmurodova, Zubayda, and Rakhmatov, Eldor. “STUDY OF THE MECHANICAL PROPERTIES AND DOUGH STRUCTURE OF WHEAT AND OAT FLOUR MIXED DOUGH USING FARINOGRAPHIC RESEARCH METHODS.” Инновацион технологиялар, 52(04), 2024. https://ojs.qmii.uz/index.php/it/article/view/708
ChicagoKholmurodova, Zubayda, and Rakhmatov, Eldor. “STUDY OF THE MECHANICAL PROPERTIES AND DOUGH STRUCTURE OF WHEAT AND OAT FLOUR MIXED DOUGH USING FARINOGRAPHIC RESEARCH METHODS.” Инновацион технологиялар, 52(04) (2024). https://ojs.qmii.uz/index.php/it/article/view/708
HarvardKholmurodova, Zubayda, and Rakhmatov, Eldor (2024) ‘STUDY OF THE MECHANICAL PROPERTIES AND DOUGH STRUCTURE OF WHEAT AND OAT FLOUR MIXED DOUGH USING FARINOGRAPHIC RESEARCH METHODS’, Инновацион технологиялар, 52(04). https://ojs.qmii.uz/index.php/it/article/view/708
BibTeX
@article{kholmurodovazubayda2024,
  title = {STUDY OF THE MECHANICAL PROPERTIES AND DOUGH STRUCTURE OF WHEAT AND OAT FLOUR MIXED DOUGH USING FARINOGRAPHIC RESEARCH METHODS},
  author = {Kholmurodova, Zubayda and Rakhmatov, Eldor},
  journal = {Инновацион технологиялар},
  year = {2024},
  volume = {52},
  number = {04},
  url = {https://ojs.qmii.uz/index.php/it/article/view/708}
}

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