SULI UNINI QO’SHISH ORQALI NONNING REOLOGIK XUSUSIYATLARINI YAXSHILASH VA UNDAN FOYDALANISH ASOSLARI
Yangi O'zbekiston taraqqiyotida tadqiqotlarni o'rni va rivojlanish omillari
Ключевые слова:
suli, ozuqa, kleykovina, reologiya, elastik, kul miqdori, navli un., oats, feed, gluten, rheology, elastic, ash content, grade flour.Аннотация
Suli uni qo'shish orqali xamirning reologik xususiyatlarini inobatga olingan holda foydalanish maqsadga muvofiqdir. Ma'lumotlaridan ko'rinib turibdiki, un aralashmasiga suli uni mahsulotlarini qo'shilishi unning suvni singdirish qobiliyatini oshirishga olib keladi va tayyorlashda yoriqlar paydo bo’ladi. Bu bug'doydan ko'ra suli unining kraxmal donalarining tuzilishi, shuningdek, oqsil va klechatka tolasining yuqori miqdori, shu jumladan β-glyukanlar bilan bog'liqligiga asoslangan.
When adding oat flour, it is advisable to use it taking into account the rheological properties of the dough. According to the data, the addition of oat flour products to the flour mixture leads to an increase in the water absorption capacity of the flour and cracks appear during its preparation. This is due to the structure of the starch grains of oat flour compared to wheat, as well as the higher content of protein and fiber, including β-glucans.
