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American Journal of Applied Science and Technology

Peer Reviewed | Open Access | E-ISSN: 2771-2745
Published Article

THE PROCESS OF MAKING WHEAT FLOUR DOUGH

THE PROCESS OF MAKING WHEAT FLOUR DOUGH

Authors

  • B.M. Kosbergenova
    Assistant of the Department Chemical Technology, KSU, Uzbekistan
  • M. Risnazarova
    2nd year student of Karakalpakstan institute of agriculture and agro technologies, Uzbekistan

DOI:

https://doi.org/10.37547/ajast/Volume04Issue12-04

Keywords:

Natural characteristics color smell

Abstract

Wheat is divided into several types according to its natural characteristics, including important advantages in industry and production, and subtypes according to color, smell, and transparency. Thus, the 1st type of spring red wheat is classified as follows.

References

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Dzhakhangirova G.Z. Makhmudova D.X. "Bread and bakery products expertise" Monograph, Tashkent Ijod-punt 2019 year 255b.

Makhmudova.D.Kh. "Food Raw Materials" Textbook Tashkent-2023y.23b

Kosbergenova. B.M. "Analysis of food products" 2024y.68-69b