Description of the range of flours
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Description of the range of flours.
The main places in the production of flour are wheat flour and barley.
narrow flours. Flours from barley, corn, soybeans, and grains are also processed, albeit in small quantities
Wheat flour in which area it is used
depending on the production of nonbop and pasta
will be designed.
Krupchatka cut it into glassy soft wheat
flour mixed with glassy durum wheat
is calculated. Krupchatka makes it into small endosperm particles of the same size, in which other flour varieties
The amount of fiber, ash, fat, sugar is less than
however, the protein content is 15%.
High-grade wheat flour is glassy and semi-glassy
obtained from soft wheat. Its color is whiter than white
until This flour contains almost no bran. Hand
feels very soft when held in place with a tiny uniform
composed of particles.
The first grade flour is obtained from half a glass of soft wheat. When hand-held, the higher variety looks at it
slightly rougher, as it contains 3-4% of bran. That's it
The reason is that the color is white-yellow.
The second variety of flour is made from soft wheat. This is flour in it
The particles are slightly larger than those of the first variety, lake
roughness is felt when held with. It's bran in it
The amount is 8-10%, the color is white-blue
will be. Coarsely ground flour (jaydari) is produced from soft wheat without separating the bran. The color is browner
when the flour particles are touched by hand
the roughness is clearly felt.
Rye flour is developed in 3 varieties depending on the weight of the flour
produced: sifted, primary weighed and ground. Finely ground (without bran) flour (sifted through a silk sieve)
will be. The color of this flour is white-blue.
The primary ground rye flour particles are sifted
the flour is slightly larger and coarser than the variety. This is 10% bran in it
forming a close to e. The color is ok-brown.
As a result of grinding rye flour
bran is not separated. This flour is very coarse
color consisting of particles of different sizes
will be brown. Grinded flour rye flour
is the main type.
In addition to basic flours, barley, corn and soy flours are also produced. This is in terms of their importance
flours of secondary importance.
Barley flour-Barley flour production technology is very close to rye flour production technology. Barley
developed it in sieved (seyanoy) and coarse (oboynoy) types
removed. The yield of sifted barley flour is 70-73%, and the ash content in it is on average 1.0-1.2%.
The yield of coarsely ground barley flour is 82-85%
the ash content is about 2%.
The protein content of barley flour is 10% to 16%.
They are amino acids lysine, valine, methionine, cystine and cysteine.
is very rich in lots. From many varieties of barley
the gluten of the flour obtained is less elongated and crumbly
Corn flour — today, in the preparation of corn flour, the grain is freed from the husk and three varieties of grinding method are used. In this case, the total amount of its output
85%, of which 15% of the "Extra" type of flour, was coarsely ground
60, and the soft weight is 10%. Corn
organoleptic in determining their quality
indicators, humidity, in addition to the amount of ash
indicating how much he had been freed from his guilt
The indicator is also determined by the amount of fat.
Soybean is the world's largest soybean in terms of production volume and area, and soybean is the main crop in the country.
although not considered, the soybean crop has been continuously expanding in recent years.
In terms of chemical composition, soy differs from other grains
It contains an average of 40% protein. Soy protein meat in terms of amino acid content
protein, and milk casein in terms of digestibility
stands close. Different uses of shade
explained by the specificity of its chemical composition. Edible oil is obtained from soy. Remained after eg
protein isolates and concentrates are obtained from the degreased mass. In some countries it is used in the production of soy milk, soy cottage cheese and other products.
There are basically three types of flour made from soy: non-fat,
semi-skimmed and fat-free. Unbleached flour shade
From the seeds, semi-skimmed flour first pressed with butter
is obtained from the mass remaining after the oil has been extracted. flours
and the mass remaining after the separation of oil from soybean seeds is used. Yog
The amount is the main indicator that determines its type of shade
is calculated. This figure is 17% of non-degreased,
5-8% in semi-defatted flour, in defatted flour
while less than 2.0%.
The amount of protein depends on the fat content of the flour, that is
the figure is 38% in defatted flour, 43% in semi-defatted flour, and 48% in defatted flour.
1. What product is flour?
2. Describe the general technology of flour production.
3. Compare the chemical composition of different flours
explain on the basis of.
4. How to grind flour from simple to complex grinding
5. Rye differs from wheat flour in what indicators
6. What minerals and vitamins do they contain?
7. Буғдой унини тавсифланг:
8. Жавдар унини тавсифланг.
9. Унларнинг кимёвий таркибида асосий моддалар нимани ташкил килади
10. соя унини тавсифланг,
11. Унларнинг таркибида қандай оқсиллар учрайди ва уларнинг
биологик қиймати қандай?
12. Унларни фортификация қилишни қандай тушунасиз?
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