| dc.contributor.author | Mirzaev Jamol Dustiyarovich | |
| dc.contributor.author | Sadullaev Sirojiddin Khudoyberdi ogli | |
| dc.date.accessioned | 2025-10-06T05:10:43Z | |
| dc.date.available | 2025-10-06T05:10:43Z | |
| dc.date.issued | 2025-02-25 | |
| dc.identifier.uri | https://dspace.kstu.uz/xmlui/handle/123456789/372 | |
| dc.description.abstract | This article discusses modern trends in the development of flour baking technology and
methods for utilizing triticale grain. The rheological properties of dough prepared with various
ratios of triticale and wheat flours, including water absorption capacity, gluten content, and
starch retrogradation, were studied. Experimental results show that a 70:30 ratio of triticale to
wheat flour yields optimal results. Additionally, further research is recommended on the high
protein and amino acid content of triticale flour. | en_US |
| dc.language.iso | en | en_US |
| dc.subject | Triticale flour, Wheat flour, Bread preparation, Rheological properties, Biotechnology, Starch retrogradation, Gluten content, Water absorption, Nutritional value, Dough quality, Flour baking technology, Optimal ratio, Functional bread, Dietary bread. | en_US |
| dc.title | THE INVESTIGATION FOCUSES ON HOW DIFFERENT RATIOS OF TRITICALE AND WHEAT FLOURS INFLUENCE THE RHEOLOGICAL CHARACTERISTICS OF DOUGH | en_US |
| dc.type | Thesis | en_US |
