Technologies for obtaining high-nutritional-value protein products from wheat flour processing

Sattorov K.K., Tukhtamishova G.K., Shomirzayeva M.G'

Innores · 2026-yil

Annotatsiya

This article analyzes technologies for obtaining high-nutritional-value food products, specifically protein concentrates and gluten, from wheat flour processing by-products. It demonstrates that during the processing of wheat raw materials, valuable protein products can be produced alongside starch. The article describes technologies for separating wheat flour suspension into gluten and starch fractions, enzymatic hydrolysis, and obtaining protein concentrates. In addition, the biological value and amino acid composition of wheat proteins are analyzed, along with their application in bakery, pasta, sausage, confectionery products, as well as dietary and functional foods. The article also considers the potential of wheat raw materials and processing enterprises in the context of Uzbekistan. The implementation of these technologies has both economic and ecological significance and expands the possibilities for producing high-quality flour and additional valuable products in the national food industry.

Maqola ma’lumotlari
MualliflarSattorov K.K., Tukhtamishova G.K., Shomirzayeva M.G'
JurnalInnores
NashriyotАндижон давлат техника университети
Nashr sanasi2026-01-31
Jild2
Son1
Betlar22-29
TilIngliz
Ilmiy sohaTexnika
Indeksga qo‘shilgan2026-08-26

Maqolaning asl sahifasi

Kalit so‘zlar

wheat, protein concentrates, gluten, starch, amino acid composition, biological value, dietary products, functional foods, wheat flour processing technology, Uzbekistan.

Ilmiy soha

Texnika

Iqtibos keltirish

APASattorov K.K., Tukhtamishova G.K., & Shomirzayeva M.G' (2026). TECHNOLOGIES FOR OBTAINING HIGH-NUTRITIONAL-VALUE PROTEIN PRODUCTS FROM WHEAT FLOUR PROCESSING. Innores, 2(1), 22-29. https://innores.uz/index.php/T/article/view/177
GOST (OAK)Sattorov K.K., Tukhtamishova G.K., Shomirzayeva M.G' TECHNOLOGIES FOR OBTAINING HIGH-NUTRITIONAL-VALUE PROTEIN PRODUCTS FROM WHEAT FLOUR PROCESSING // Innores. – 2026. – T. 2, № 1. – P. 22-29.
MLASattorov K.K., Tukhtamishova G.K., and Shomirzayeva M.G'. “TECHNOLOGIES FOR OBTAINING HIGH-NUTRITIONAL-VALUE PROTEIN PRODUCTS FROM WHEAT FLOUR PROCESSING.” Innores, 2(1), 22-29, 2026. https://innores.uz/index.php/T/article/view/177
ChicagoSattorov K.K., Tukhtamishova G.K., and Shomirzayeva M.G'. “TECHNOLOGIES FOR OBTAINING HIGH-NUTRITIONAL-VALUE PROTEIN PRODUCTS FROM WHEAT FLOUR PROCESSING.” Innores, 2(1), 22-29 (2026). https://innores.uz/index.php/T/article/view/177
HarvardSattorov K.K., Tukhtamishova G.K., and Shomirzayeva M.G' (2026) ‘TECHNOLOGIES FOR OBTAINING HIGH-NUTRITIONAL-VALUE PROTEIN PRODUCTS FROM WHEAT FLOUR PROCESSING’, Innores, 2(1), 22-29. https://innores.uz/index.php/T/article/view/177
BibTeX
@article{sattorovkk2026,
  title = {TECHNOLOGIES FOR OBTAINING HIGH-NUTRITIONAL-VALUE PROTEIN PRODUCTS FROM WHEAT FLOUR PROCESSING},
  author = {Sattorov K.K. and Tukhtamishova G.K. and Shomirzayeva M.G'},
  journal = {Innores},
  year = {2026},
  volume = {2},
  number = {1},
  pages = {22-29},
  url = {https://innores.uz/index.php/T/article/view/177}
}

Boshqa maqola uchun iqtibos tayyorlash

Innores jurnalidan boshqa maqolalar

Innores — barcha maqolalar · 2026-yil arxivi

Texnika sohasidagi boshqa maqolalar

Texnika sohasidagi OAK jurnallari