Article Title

RESEARCH OF BAKING PROPERTIES OF WHEAT FLOUR

Authors

G.К Tuxtamishova, Gulistan State UniversityFollow
D.A Mukhammadova, Gulistan State University
Z.S Habibullaev, Gulistan State University
N.X Kobilova, Karshinskiy Engineering and Economic Institute

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