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

Fig. 3: Rheological (water absorption, stability, elasticity) properties of wheat dough 
depending on the amount of flour from pumpkin seeds. 
The data presented in Fig. 3 showed that when flour is added from pumpkin seeds, the water 
absorption of the dough increased by 2.5-7.0% depending on the dosage applied and its formation time 
by 2.0-2.5 times compared to the control . 
The introduction of flour from pumpkin seeds increased the dilution of the dough by 22.0-
78.0% and, accordingly, reduced its stability by 10.0-20.0%, possibly due to the presence of saccharides 
and enzymes in the flour. This is especially noted when adding this flour in the amount of 7 and 10%. 
At the same time, the elasticity index of the test decreased by 13.0-36.0%, depending on the dosage. 
Perhaps this is due to a more active process of hydrolysis of protein substances. 
Thus, the results obtained indicate a change in the quantity and quality of raw gluten when 
adding flour from pumpkin seeds. When adding flour from pumpkin seeds, the amount of gluten 
increased, while the performance of gluten improved. 
Conclusion The use of pumpkin seed flour in the composition of wheat flour dough in the 
technology of preparing national flat cakes leads to an improvement in the quality indicators and 
physico-chemical characteristics of gluten. 
Literature 
1. Aurman L.Ya. “Technology of baking production” St. Petersburg 2005.Р.278. 
2. Tsyganova TB “Technology of baking production” Moscow 2002. P.428. 
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