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

The purpose of the work is aimed at studying the effect of pumpkin seed flour on the 
physicochemical characteristics of wheat dough gluten in the technology for preparing national Uzbek 
tortillas. 
The objects of study were flour obtained from pumpkin seeds, wheat flour, gluten dough, physico-
chemical characteristics of semi-finished products and finished products. 
The research methods used in the research are both well-known [16.17] and special methods for 
assessing the quality of raw materials, semi-finished products and finished products [18.19]. 
Results and discussion. In the study of the effect of flour from pumpkin seeds on the quantity and 
quality of raw gluten, it was introduced in an amount of 3, 5, 7, 10% instead of a portion of premium 
wheat flour. 
Fig. 1 Effect of flour from pumpkin seeds on the amount (A) and quality (B) of raw gluten 
 
25
30
35
Gluten samples
29,5
32
33,1
33,8 34,2
G
муг
%
А
Control
Pumpkin seed flour 3%

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“Oziq-ovqat va funksional oziq-ovqat mahsulotlarini ishlab chiqarishda mahalliy xom ashyo resurslaridan foydalanish 
muammolari” ilmiy-amaliy anjumani Shahrisabz-2022 yil 22-23 aprel 
233 
 
The introduction of flour from pumpkin seeds contributed to an increase in the amount of crude 
gluten by 8.5-16.0%, depending on the dosage. This is probably due to the addition of insoluble 
vegetable protein flour from pumpkin seeds to gluten proteins of wheat flour. 
Flour from pumpkin seeds contributed to the strengthening of gluten by the performance of the 
IDK-3M device by 1.5–18.0%, which can probably be explained by the formation of complex protein-
lipid complexes (lipoprotein) formed during the interaction of gluten protein with individual groups 
lipids that make up flour from pumpkin seeds, as well as the action of oxidative reagents of flour from 
pumpkin seeds on protein substances of flour and dough [21]. 
A series of studies were conducted to study the effect of pumpkin seed flour on the rheological 
properties of wheat flour dough in the technology of preparing national flat cakes 
The objects of the study were dough samples prepared with the addition of flour from pumpkin 
seeds in the amount of 3, 5, 7, 10% instead of part of the premium wheat flour. A test sample without an 
additive was used as a control. A study of the effect of flour from pumpkin seeds on the rheological 
properties of the dough was carried out on an Alveograph device in terms of elasticity, extensibility, 
specific energy consumption for deformation of the dough, and the curve configuration coefficient. The 
results are presented in Fig. 2.