DESCRIPTION OF PROTEINS AND POISONS CONTAINED IN FLOUR PRODUCED FROM WHEAT GRAIN PRODUCED IN OUR REPUBLIC

DESCRIPTION OF PROTEINS AND POISONS CONTAINED IN FLOUR PRODUCED FROM WHEAT GRAIN PRODUCED IN OUR REPUBLIC

Authors

  • Zuxriddin Voqqosov NamIET
  • Khodzhiev Ma'ruf Namangan institute of engineering and technology

DOI:

https://doi.org/10.61151/stjniet.v9i1.368

Keywords:

Gliadin, glutenin, Kjeldahl procedure, CAN, albumin, globulin, wheat, macro and micro nutrients

Abstract

Abstract: This article describes the proteins and starches contained in flour produced from wheat grains grown in our republic. Nowadays, it is important to have information about the amount and structure of wheat flour proteins in the production and processing process. In our experiments, attention is focused on these factors, i.e. methods of determining proteins in flour and information about proteins in flour products available in our republic.

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Published

2024-03-30

How to Cite

Voqqosov, Z., & Khodzhiev , M. (2024). DESCRIPTION OF PROTEINS AND POISONS CONTAINED IN FLOUR PRODUCED FROM WHEAT GRAIN PRODUCED IN OUR REPUBLIC. Scientific and Technical Journal of Namangan Institute of Engineering and Technology, 9(1), 120–125. https://doi.org/10.61151/stjniet.v9i1.368

Issue

Vol. 9 No. 1 (2024): Scientific and Technical Journal of Namangan Institute of Engineering and Technology

Section

Articles