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. 2.Effect of the amount of flour from pumpkin seeds on the rheological properties of 
wheat dough. 
A study of the effect of pumpkin seed flour on the rheological properties of the dough on an 
Alveograph device showed that its use increased the maximum overpressure (P) by 1-44%, depending 
on the dosage applied. At the same time, the elongation of the dough (L) decreased by 8-48% and the 
specific energy consumption for deformation of the dough (W) - by 6-15% depending on the applied 
dosage, which indicates an increase in the elasticity of the dough. 
According to the curve configuration coefficient (P \ L), the dough was characterized by high 
elasticity and insufficient extensibility, i.e., the elasticity of the dough was reduced. The greatest 
decrease in elongation, specific energy consumption for deformation of the dough and elasticity was 
observed with the maximum introduction of flour from pumpkin seeds. 
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_ контроль
-5% муки из семян тыквы
…

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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 
234 
The results of a study of the effect of flour from pumpkin seeds on the rheological properties 
of the test on the Farinograf device are presented in Fig. 3. The studies were carried out according to 
the indicators of water absorption, the time of formation, stability, dilution and elasticity of the test.