INNOVATSION TEXNOLOGIYALAR Maxsus son, 2023-yil, dekabr
ISSN 2181-4732
93
UO‘K: 664.641.1+664.663.9
FARINOGRAFIK TADQIQOT USULLARI BILAN BUGʻDOY VA SULI UN
ARALASHMALI XAMIRNING MEXANIK XUSUSIYATLARI VA XAMIR TUZILIShINI
OʻRGANISh
Kholmurodova Zubayda Diyorovna -
dotsent, e-mail:
zubayda.xolmurodova@mail.ru
Raxmatov Eldor Rayhonovich
- dotsent, e-mail:
eldor.rakhmatov@mail.ru
Qarshi muhandislik-iqtisodiyot instituti, Qarshi sh., O‘zbekiston
Annotatsiya. Ushbu maqolada bug‘doy unii tarkibini yarim fabrikatlar asosida to‘ldirish
orqali mahsulotning oziq-ovqat tarkibidagi energetik qiymati oshishi keltirilgan. Bug‘doy va suli
unlarini bir-beriga aralashtirish orqali uning tushish sonini, suli uni xamirning suyuqlanish
darajasini, xamirning hosil bo‘lish vaqtini va uning barqarorligini suvni singdirish qobiliyatini
oshiradi.
Tayanch iboralar: suli uni, xamir, “tushish son”, farinograf, reologiya, suv singdirish
qobiliyati, xamir hosil bo‘lish vaqti, xamirning barqarorligi, profilaktik, induvudal, terapevtik,
funksional, texnologiya, oqsil turlari, struktura.
UDC: 664.641.1+664.663.9
STUDY OF THE MECHANICAL PROPERTIES AND DOUGH STRUCTURE OF WHEAT
AND OAT FLOUR MIXED DOUGH USING FARINOGRAPHIC RESEARCH METHODS
Kholmurodova Zubayda Diyorovna -
docent, e-mail:
zubaida.xholmurodova@mail.ru
Rakhmatov Eldor Rayhonovich -
docent, e-mail:
eldor.rakhmatov@mail.ru
Karshi Engineering-Economics Institute, Karshi city, Uzbekistan
Abstrakt. This article increases the nutritional value of the product by supplementing the
composition of wheat flour based on semi-finished products. By mixing wheat and oat flour with each
other, the number of drops, the level of fluidity of the oatmeal dough, the formation time of the dough
and its stability, and its ability to absorb water increases.
Key words: oat flour, power, “falling number”, farinograph, rheology, water absorption,
formation time, intuitiveness of oppression, prevention, therapeutic effect, function, technology, types
of products, structure.
УДК: 664.641.1+664.663.9
