Eurasian Journal of Medical and Natural Sciences 5-jild 9-son (2025) · 100–105-betlar

BAKING PROPERTIES OF LOCAL WHEAT FLOUR

Kurbanbaeva, Gulshad, Tursınbaeva, Nursulıw

DOI: 10.5281/zenodo.17255496 · Manbada o'qish →

Annotatsiya

The article provides information about the baking properties of black wheat flour and emphasizes the great importance of its moisture content for producing high-quality bread, assessing bread quality, storage, and technological characteristics. All types of bread storage and processing depend on the moisture content, which is considered one of the main factors in preserving quality. It is shown that the yield and quality of the finished product, as well as the specific energy consumption in grain processing, depend on the level of moisture.

Porosity, viscosity, dry elements, bread volume, hydrophilic, - and  -amylase, autolytic activity.Gewiklik, jabısqaqlıq, qurǵaq elementler,nanınıń kólemi, gidrofil,  -hám  - амилаза, avtolitikalıq aktivlik.

Metadata manbasi: jurnal OAI-PMH arxivi · Sindex to'liq matnni saqlamaydi, manbaga havola beradi.