EXPERIMENTAL ASSESSMENT OF THE INITIAL TECHNOLOGICAL POTENTIAL OF WHEAT GRAIN WITH LOW BAKING PROPERTIES
Keywords:
Wheat grain, baking properties, technological potential, gluten, falling number, vitreousness, natural weight.Abstract
The article experimentally evaluated the initial technological capabilities of wheat grain of "Asr" and "Alekseich" varieties, grown in various regions of the Republic of Uzbekistan and characterized by reduced baking properties. In the course of the research, the main technological indicators were determined, such as natural weight, moisture, quantity and quality of raw gluten, falling number, vitreousness, ash content and weight of 1000 grains, as well as their statistical analysis was carried out. that the natural weight of grain varied within the range of 759.3–788.3 g/l, the content of crude gluten was 24.4–26.0%, and the falling number varied from 405.0 to 518.5 s. High values of the falling number indicate low activity of α-amylase, which can to a certain extent adversely affect the gas-forming ability of the dough. At the same time, it was established that the studied wheat samples have a certain technological potential and can be used for the production of high-grade flour. The results obtained are of great scientific and practical importance for the comprehensive assessment of wheat grain with reduced baking properties and the development of scientific foundations for improving its technological characteristics.
References
1. Установлено, что сорта пшеницы «Аср» и «Алексеич», выращенные в различных регионах республики, различаются по технологическим показателям качества.
2. Натурная масса составляла 759,3–788,3 г/л, содержание клейковины – 24,4–26,0 %, число падения – 405,0–518,5 с.
3. Сорт «Аср» характеризовался более высокой натурной массой и массой 1000 зерен.
4. Сорт «Алексеич» отличался более высокими показателями качества клейковины.
5. Высокие значения числа падения свидетельствовали о низкой активности α-амилазы.
6. Коэффициенты вариации менее 10 % подтвердили надёжность полученных результатов.
7. Исследования показали, что зерно с низкими хлебопекарными свойствами обладает определённым технологическим потенциалом и может эффективно использоваться при производстве сортовой муки.
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