THE INVESTIGATION FOCUSES ON HOW DIFFERENT RATIOS OF TRITICALE AND WHEAT FLOURS INFLUENCE THE RHEOLOGICAL CHARACTERISTICS OF DOUGH

Authors

  • Sadullaev Sirojiddin Khudoyberdi ogli Shahrisabz branch of Tashkent Institute of Chemical Technology
  • Mirzaev Jamol Dustiyarovich Shahrisabz branch of Tashkent Institute of Chemical Technology

Keywords:

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.

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.

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Published

2025-02-12

Issue

2025: 34th Tech-Fest: Germany January

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

THE INVESTIGATION FOCUSES ON HOW DIFFERENT RATIOS OF TRITICALE AND WHEAT FLOURS INFLUENCE THE RHEOLOGICAL CHARACTERISTICS OF DOUGH. (2025). Conferencea , 36-40. https://conferencea.org/index.php/conferences/article/view/3778