The purpose of the research was to study the effect of microwave on the baking properties of flour obtained from disinfected wheat grain. Trial laboratory baking from grain decontaminated by microwave was carried out. The main physical and chemical indicators of the quality of bakery products are humidity; acidity and porosity. As the object of the study, we used shaped and hearth bread from flour of the 1st grade, made from grain disinfected by microwave. The most acceptable parameters of neutralization were identified, in particular, the duration of exposure to microwave and the amount of power at which the studied raw material was exposed.
Thus, the porosity, acidity and humidity of the crumb obtained from the disinfected flour grain at a power of 180 W and at a time duration of 100 sec., 120 sec., 140 sec., 160 sec. corresponded to the requirements of GOST. Research data confirmed the effectiveness of microwave disinfection
TUYCHIEVA, Dilrabo; DJAKHANGIROVA, Gulnoza; and ISMOILJONOV, Yodgorbek
"EFFECT OF VERY HIGH FREQUENCY MICROWAVE LIGHT ON BREAD PROPERTIES,"
CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2021:
4, Article 12.
Available at: https://uzjournals.edu.uz/cce/vol2021/iss4/12