DEVELOPMENT OF TECHNOLOGY FOR PRODUCING HIGH-QUALITY FLOUR VARIETIES FROM LOCAL WHEAT GRAIN AND IMPROVING THEIR BIOLOGICAL PROPERTIES
Abstract
In the technological evaluation and processing of finished products, it is necessary to deliver grain according to the required standards in bakery, cereal, pasta, confectionery, and other industries.
Based on the study of the bread-making properties of wheat varieties "Bezostaya-100," "Antonina," and "Andijan-2" grown in the Syrdarya region, the quality indicators of flour and bread obtained were determined. Comparative conclusions were made by analyzing the physical-chemical properties of these varieties to obtain comprehensive information about their characteristics. The varieties grown in our region mainly consist of climate-adapted and locally developed varieties from countries with similar climatic conditions.
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