Description of the range of flours

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

removed.

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

will be.

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

Does

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.

Review Questions:

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

is different?

5. Rye differs from wheat flour in what indicators

does?

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?