O`zbekiston respublikasi oliy va o`rta maxsus ta’lim vazirligi toshkent kimyo-texnologiya instituti shahrisabz filiali «oziq-ovqat va funksional oziq-ovqat mahsulotlarini ishlab chiqarishda mahalliy xom ashyo resurslaridan foydalanish

Foydalanilgan adabiyotlar. 
1. H. Johnson, Vintage: The Story of Wine (1989) 
2. G.G. Souza, L.O. Meneghin, S.P. Coelho, J.F. Maia, A.G. Silva, Natureza on-line 4, 80 (2006) 
3. Ribereau-Gayon,´ Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, 
2nd edn. (John Wiley & Sons, England, 2006) 
4. G.J. Soleas, E.P. Diamands, D.M. Goldberg, Clin. Biochem. 30, 91 (1997) 
5. F. Zhang, J. Liu, J.S. Shi, Eur. J. Pharmacol. 636, 1 (2010) 
6. C.E. Daudt, N.G. Penna, Ciencia e Tecnologia deˆ Alimentos 7, 72 (1987) 
7. J.B. German, R.L. Walzem, Annual Rev. Nutr. 20,561 (2000)

---

“Oziq-ovqat va funksional oziq-ovqat mahsulotlarini ishlab chiqarishda mahalliy xom ashyo resurslaridan foydalanish 
muammolari” ilmiy-amaliy anjumani Shahrisabz-2022 yil 22-23 aprel 
232 
RESEARCH OF THE INFLUENCE OF FLOUR FROM PUMPKIN SEEDS ON THE 
PHYSICAL AND CHEMICAL CHARACTERISTICS OF WHEAT GRAIN 
Karshi Engineering economics Institute 
N.Kh. Kobilova, I.N.Murodova 
E-mail:[e-mail] 
Phone number. 99890-722-23-64 
Annotation. The introduction (3-10 %) of pumpkin seed flour contributed to an increase in the 
amount of gluten dough by 8,5-16,0 %, while the quality of gluten was improved by adding pumpkin 
flour the dough, and it’s rheological properties were improved. 
Key words: Wheat flour, flour from pumpkin seeds, gluten, dough, quality indicators rheological 
properties, dosage. 
Introduction. The quality and physico-chemical characterization of the national Uzbek cakes [1-
3] depends on the composition and content of the components of the formulation. To improve the 
organoleptic characteristics and physico-chemical characteristics of bakery products, special attention is 
paid to the use of food additives and biologically active components [4-7]. In this area, large-scale studies 
have been carried out in the Russian Federation [8.9] and abroad [10-12]. However, research on the use 
of effective additives and biologically active components in the formulation of tortillas, especially Uzbek 
nationals, is little known. 
In this regard, research on the use of food additives and biologically active components in the 
formulation of Uzbek cakes “obi non” [13] and “screen non” [14] seems to be relevant. Of particular 
importance in this direction belongs to the effective use of powders obtained from raw materials of 
agricultural production in Uzbekistan. Seeds from pumpkin fruits after the necessary technological 
processing [15] make it possible to obtain pumpkin flour.