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Uktamov Sherzod Burkhanovich
Teacher
Yangiyer Branch of the Tashkent Institute of Chemical Technology
Uzbekistan
Abstract:
This article is devoted to the technology of obtaining functional flour from wheat grain.
Keywords:
grain, flour, technology, production, product, requires searching, wheat, pea, soy or white
oat flour.
Аннотация:
Статья посвящена технологии получения функциональной муки из зерна
пшеницы.
Ключевые слова:
зерно, мука, технология, производство, продукт, требует поиска,
пшеничная, гороховая, соевая или белая овсяная мука.
Annotatsiya:
Ushbu maqola bug'doy donidan funktsional un olish texnologiyasiga bag'ishlangan.
Kalit so‘zlar:
don, un, texnologiya, ishlab chiqarish, mahsulot, qidirishni talab qiladi, bug'doy,
no'xat, soya yoki oq jo'xori uni.
Language:
English
Universal Xalqaro Ilmiy Jurnal
TECHNOLOGICAL ASPECTS OF FUNCTIONAL FLOUR PRODUCTION FROM
WHEAT GRAIN
Universal International Scientific
Year: 2025 Issue: 2 Volume: 2
Published: 27.02.2025
International indexes
Universal International Scientific Journal
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2
3
Citation:
Uktamov , S. (2025). TECHNOLOGICAL ASPECTS OF FUNCTIONAL FLOUR
PRODUCTION FROM WHEAT GRAIN. Universal International Scientific Journal, 2(2), 122–127.
Retrieved from
https://universaljurnal.uz/index.php/jurnal/article/view/1451
Doi:
https://doi.org/10.5281/zenodo.14950125
The creation of the material and
technical base of our republic and the
further improvement of the material well-
being of the people requires the search for
new sources of resources. This puts in the
first place the issues of the development of
social production, living and materialized
labor saving, capital savings and the
effective use of fixed assets.
The role of economists in solving such
issues is great. Economists should be able
to use resources competently, take into
account changes in economic activity in a
timely manner, correlate the level of
production with the needs and demand of
the market, improve holding calculations,
promptly introduce new equipment and
technology into production in all sectors of
the national economy.
Bread is a food product obtained as a
result of baking dough prepared with the
addition (or without the addition) of flour,
water, salt, sugar, butter, milk and other
products using yeast and yeast. Wheat and
rye flour are mainly used for making bread.
Sometimes corn, wheat, pea, soy or white
oat flour is used as an additive. Bakery
products with high nutritional value,
excellent taste, unpretentiousness, good
digestibility, ease of preparation, simplicity
and stability of storage conditions are the
main food of people on earth, and in some
countries-the number one product in the
diet.
The production process of bakery
products consists of the following stages:
reception and storage of raw materials;
preparation
of
raw
materials
for
production; dough preparation; dough
cutting; storage and transfer of pastries and
pastries to the retail network. Each of these
stages, in turn, consists of separate
production processes that are performed
sequentially. As an example, it would be
appropriate to familiarize yourself with the
process of making a loaf, the recipe of
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which, in addition to wheat flour of the first
grade, includes water, pressed yeast and
salt. To simplify the example, it was
assumed that the dough is prepared single-
phase (without sourdough) in a way in
separate sections.
1-Pic.
Bread production process
Reception and storage of raw
materials. This stage consists in the
acceptance of the main and additional types
of raw materials of cha entering the bakery,
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and placing them in containers and
warehouses. Examples of the main raw
materials are flour, water, yeast and salt,
and additional raw materials are sugar,
foods, eggs and other products included in
the recipe of bakery products.
From the obtained raw materials, first
of all from it, the laboratory staff of the
enterprise selects a sample to check
compliance with quality standards and
baking properties. Preparation of raw
materials for production. Laboratory with
separate categories of flour (batches)
available at the enterprise, it is
recommended to prepare flour mixtures in
proportions that meet the requirements of
the bakery.
Mixing of certain categories of flour
in specified proportions is carried out in
special flour agitators, from which the
mixture is pumped to a control sieve, and
then to a magnetic cleaner. Then the
mixture is transferred to the consumable
silos, which are removed to prepare the
required amount of dough.
In the baking of the dough, both the
flour's own sugars and the sugars formed
during the splitting of starch are involved.
The specific sugar of flour becomes
noticeable only at the initial stage of dough
maturation.
Gas formation at the end of kneading
the dough, at the stages of kneading and
baking provides high-quality enrichment of
bread. Gas formation at this stage is mainly
closely related to the ability of flour to form
sugar. Generally speaking, the gas-forming
ability of flour is determined by its
carbohydrate-amylase complex.
Conclusions And Results
In a dough made from flour with a low
gas-forming ability, the flour's own sugar is
consumed for baking already in the first
hours of the baking process. The low gas-
forming ability of flour does not allow for
the availability of sufficient sugar at the
end of kneading the dough, at the first stage
of kneading and baking. Bread made from
such dough has a small volume and low
porosity.
The color of the crust of wheat bread
significantly depends on the amount of
sugar remaining in the cheese. The baked
dough interacts with sugars, protein
breakdown products, which remain intact
as a result of heating the crust-forming
surface of the product, forming yellowish -
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brown substances-melanoidins.
1-Table: Key Aspects of Functional
Flour Production from Wheat Grain
Category
Description
Raw Material
Wheat grain, wheat flour, pea
flour, soy flour, white oat flour
Importance
Searching for new resource
sources for economic
development
Production
Process
Reception & storage →
Preparation → Dough
preparation → Baking
Key Factors
Gas-forming ability, sugar
content, color & texture
Economic
Aspect
Resource efficiency, demand-
oriented production
Quality
Control
Laboratory testing of flour's gas-
forming ability
End Product
Functional flour and bakery
products with improved
properties
This provides a dark golden color of
the bread crust, which is appreciated by
consumers. To get evenly colored, evenly
colored crusty bread, the amount of sugars
remaining in the dough during baking is
relative to the amount of dry matter 2...At
least 3%. Too little residual sugar makes
the dough saturated due to the fact that the
crust of bread turns white even after
prolonged baking at high temperature.
It should be noted that for current
inspections there is no need to check the
gas-forming ability of the dough made
from 100 g of flour. For a dough made from
10-25 g of flour. At the same time, not only
flour is saved, but also the space occupied
by the equipment in the laboratory.
At such a moment, the results of the
determination should be calculated in
relation to the dough prepared from 100 g
of flour. To measure the gas-forming ability
of flour, various devices are used, which
are divided into two groups: volumometric
- devices that determine the volume of
carbon dioxide formed, and manometric -
devices that determine the pressure of the
carbon dioxide formed. In the laboratories
of bakeries, the gaseous capacity of flour is
mainly determined by volumetric method,
that is, by the volume of carbon dioxide
formed.
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