Volume 04 Issue 12-2024
26
American Journal Of Applied Science And Technology
(ISSN
–
2771-2745)
VOLUME
04
ISSUE
12
Pages:
26-28
OCLC
–
1121105677
Publisher:
Oscar Publishing Services
Servi
ABSTRACT
Wheat is divided into several types according to its natural characteristics, including important advantages in industry
and production, and subtypes according to color, smell, and transparency. Thus, the 1st type of spring red wheat is
classified as follows.
KEYWORDS
Natural characteristics, color, smell, transparency.
INTRODUCTION
Further development of the grain storage and
processing industry of the food industry, production
and storage of new varieties rich in protein and
important amino acids are used in more than 60
countries of the world, and the use of modern
processing technologies in Karakalpakstan is one of
the urgent tasks. if the margins increase, semi-finished
products may fill the capacity and flow during baking.
quantity (Muu) is determined by:r = Mu u- 60 / Positive
Here, r is the mixing rhythm, that is, the time spent
processing one portion of semi-finished products, min.;
Muu is the total amount of flour in a portion of dough,
kg. If the mixing rate exceeds the maximum value, then
during processing, semi-finished products will be
opened, because ready-made dough is sent for
processing. Maximum values of kneading rhythm for
various semi-finished products, equipment occupancy
and maximum values of rhythm (minutes) Cost of semi-
finished products Frequency of operations Maximum
rhythm of kneading of other operations Rye yeast 5-65-
6240-27060 Rye dough 6-75-690-12030 from II grade
wheat opara5-65-6210-24060 "Dough from Uzbekistan
Research Article
THE PROCESS OF MAKING WHEAT FLOUR DOUGH
Submission Date:
December 02, 2024,
Accepted Date:
December 07, 2024,
Published Date:
December 12, 2024
Crossref doi:
https://doi.org/10.37547/ajast/Volume04Issue12-04
B.M. Kosbergenova
Assistant of the Department Chemical Technology, KSU, Uzbekistan
M. Risnazarova
2nd year student of Karakalpakstan institute of agriculture and agro technologies, Uzbekistan
Journal
Website:
https://theusajournals.
com/index.php/ajast
Copyright:
Original
content from this work
may be used under the
terms of the creative
commons
attributes
4.0 licence.
Volume 04 Issue 12-2024
27
American Journal Of Applied Science And Technology
(ISSN
–
2771-2745)
VOLUME
04
ISSUE
12
Pages:
26-28
OCLC
–
1121105677
Publisher:
Oscar Publishing Services
Servi
and P-grade wheat 7-8 5-8 70-90 35I and high-grade
wheat opara5-65-6180-24060I and dough from high-
grade wheat7- 8 5-1060-9030 The value of the
minimum rhythm from the total duration of kneading a
portion of dough and it should not be less than the
duration of the auxiliary kneading operations (dosing
of raw materials, setting the dough on the plate of the
kneading machine, cleaning the dough). according to
the rate of loading with flour; - according to the given
rhythm of kneading the dough (min.) is calculated: M
= V • q / 100u.u 1where, V is the size of the mixing
(bijgish) capacity, 1; q is the mass of flour
corresponding to 100 1 geometric volume of the mixing
(bijgish) capacity (table 6), kg. Then the kneading
rhythm is determined according to the formula given
above. If the rhythm is greater than the minimum
value, the mass of flour used for kneading the dough is
reduced. For example, according to the calculation,
the amount of flour in the kneading (baking) capacity
of I-type wheat flour is 115 kg, and the kneading rhythm
is 35 minutes. The value of the rhythm for a semi-
finished product should not exceed 30 minutes. At the
maximum rate of kneading (30 min.), the amount of
flour in a portion of dough is 115.5 D 30/35 = 99 kg.
Therefore, it is necessary to calculate the recipe for this
total amount of flour. The following formula is used to
determine the mass of flour contained in semi-finished
products (loaf, yeast) used for making dough: M = M ,
(100-W , )/(100-W )u.ya.t.m ya.t.m v ya.t.m7 v u 'here,
Muyalm is the amount of flour in a semi-finished
product, kg; Mya, m~ semi-finished product mass, kg;
WyH t m and W u - semi-finished product and flour
moisture. %. The mass (kg) of the semi-finished
product can be determined by the above formula, M ,
= M .(1 0 0 -W )/(1 0 0 -W jln) knowing the amount of
flour in it. It is made assuming that it consists of dry
substances, therefore, these formulas can be
considered only semi-finished products (soup, liquid
yeast, yeast, decoction). The amount of flour in the
dough, which consists of other raw materials besides
flour and water, is determined by a more complicated
formula: 121
Muu = m x • (100
- w x) . 100 / [Max. (100
- W J]here, Mx is the mass of the dough, kg; Wx is the
moisture content of the dough, %; Mx a is the mass of
flour and other raw materials (except water), kg; Wxa
is the average moisture content of the raw materials,
%. For example, 143 kg of flour is added to the dough
with 50% moisture The moisture content of the flour is
14.5%. It is necessary to determine the mass of the flour
in the dough - Mya t m = 70-( 100-14.5) = 41 kg The mass
of flour to be rolled is 143-41 = 102 kg. Calculation of
consumption of other raw materials. Sugar or salt the
following formula is used to calculate the mass of the
solution: Me= M uu-S, Me - the mass of the salt or sugar
solution, kg; A - the concentration of the substances in
the solution, kg/ 100 kg. Pressed yeast is added as a
suspension to the dough or dough. One part of yeast
corresponds to 2-4 parts of water. The suspension axis
is determined by the following formula: M = M D • (1 +
x) / 100J-s u.u a.s x 7
here, Ma $ is the mass of the suspension, kg; Da s - the
amount of yeast according to the unified recipe; x is
the number of parts of water used in the preparation
of a suspension from one part of yeast. The mass of
raw materials (fat, raisins) used for kneading dough
without melting is determined by the following
formula: M = M D / 100.a u.u x.abu where, Mxa is the
mass of raw materials used without melting, kg; Dx a
- the amount of raw materials according to the unified
recipe, kg - the calculation of the amount of water used
for kneading the dough is done at the end. The mass of
the dough consists of the mass of water and raw
materials (flour, salt, etc.): 122m = m + m s x.abu here,
Mx - dough mass, kg; Ms - mass of water, kg; Mxa-
mass of raw materials, kg. So, M = M -M x x. The dough
mass (kg) can be determined using the following
formula: Mx= M xa-(1 0 0 -W J/(1 0 0 -W x) average
Volume 04 Issue 12-2024
28
American Journal Of Applied Science And Technology
(ISSN
–
2771-2745)
VOLUME
04
ISSUE
12
Pages:
26-28
OCLC
–
1121105677
Publisher:
Oscar Publishing Services
Servi
moisture content, %; Wx is the moisture content of the
dough, %. The average moisture content of the raw
materials is determined by the following formula: w
xa=
(M,'w
M2-W2+
M3D-W3+
...)/(M1+M2+M3+...)where, M,, M3... - amount of flour,
yeast, salt and other raw materials, kg (except water);
,, W,, W3... - the moisture content of flour, yeast, salt
and other raw materials, %. When determining the
mass of dough in production, the moisture content of
raw materials is obtained from quality certificates, the
moisture content of dough is in the factory laboratory
It is determined by the method of preparation of the
dough.
REFERENCES
1.
M. Vasiyev. M.A. Vasuyeva. J.D. Mirzayev "Raw
ingredients and materials used in the production of
bread, pasta and confectionery products"
Tashkent "Mekhnat" 2002 year 197b.
2.
Dzhakhangirova G.Z. Makhmudova D.X. "Bread
and bakery products expertise" Monograph,
Tashkent Ijod-punt 2019 year 255b.
3.
Makhmudova.D.Kh. "Food Raw Materials"
Textbook Tashkent-2023y.23b
4.
Kosbergenova. B.M. "Analysis of food products"
2024y.68-69b
