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  2. Volume 7, Issue 2
  3. Authors

Online ISSN: 2515-8260

Volume7, Issue2

UDK 664.8 BAKING PROPERTIES AND QUALITY EXPERTISE WHEAT FLOUR

    Kuliev Nasillo Sharifovich Rakhmonov Kakhramon Sanokulovich

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 2, Pages 6333-6340

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Abstract

This article presents the results of a study of samples of flour from wheat grains of varieties Yuna, Kupava. Their baking properties, the state of protein-proteinase and carbohydrate-amylase complexes were determined. It has been found that flour from Yuna wheat has good baking properties. The results of the examination of the quality of flour for organoleptic, physicochemical and safety indicators were carried out.
Keywords:
    gluten quality sugar-forming ability gas-forming ability water absorption capacity baking properties quality examination toxic elements mycotoxins flour defects
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(2020). UDK 664.8 BAKING PROPERTIES AND QUALITY EXPERTISE WHEAT FLOUR. European Journal of Molecular & Clinical Medicine, 7(2), 6333-6340.
Kuliev Nasillo Sharifovich; Rakhmonov Kakhramon Sanokulovich. "UDK 664.8 BAKING PROPERTIES AND QUALITY EXPERTISE WHEAT FLOUR". European Journal of Molecular & Clinical Medicine, 7, 2, 2020, 6333-6340.
(2020). 'UDK 664.8 BAKING PROPERTIES AND QUALITY EXPERTISE WHEAT FLOUR', European Journal of Molecular & Clinical Medicine, 7(2), pp. 6333-6340.
UDK 664.8 BAKING PROPERTIES AND QUALITY EXPERTISE WHEAT FLOUR. European Journal of Molecular & Clinical Medicine, 2020; 7(2): 6333-6340.
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