Bulletin of Gulistan State University
Article Title
Abstract
Samples of grain grown in the Republic were examined, affected by the bug-bug varying degrees. It was revealed that the hot climate of grain cultivation affected the changes in flour, the state of the carbohydrate-amylase complex and the pampered activity of amylotic enzymes
First Page
74
Last Page
79
References
Поландова Р.Д., Турчанинова Т.П., Боб Увайтхэст. Проблемы промышленного производства комплексных хлебопекарных улучшителей. -Хлебопечение России, 1998. - № 3. - С. 25-27.
Эмульгаторы и улучшители теста. – Хлебопродукты, 1997. - №8.-С. 26-27.
Morita Naofumi, Nakamura Mizuyo, HamauzuZenichiro, Toyosawa Isao Effect of calcium gluconate and lactate on properties of dough and breadmak-ing in home baker. Oyo toshitsukagaku J. Appl. Glycosci. 1996. - 43, № 1. - P. 87-93.
Recommended Citation
Tuxtamishova, G.К; Mukhammadova, D.A; Habibullaev, Z.S; and Kobilova, N.X
(2018)
"RESEARCH OF BAKING PROPERTIES OF WHEAT FLOUR,"
Bulletin of Gulistan State University: Vol. 2018
:
Iss.
1
, Article 18.
Available at:
https://uzjournals.edu.uz/gulduvestnik/vol2018/iss1/18