Determination of the quality of composite flour mixtures

Abstract

This article presents the results of the analysis of wheat and lentil grains grown in the conditions of Uzbekistan. The chemical composition, protein content and amino acid content of lentils were determined. It is clearly stated how the analysis is carried out, what methods and formulas are used. In this regard, the study of the physicochemical characteristics of local varieties of lentil grain seems to be relevant. In recent years, much attention has been paid in the republic to the expansion of wheat and lentil grain sown areas. Such types of leguminous crops are the main sources of obtaining flour. The composition of fodder meal prepared using local lentil grains was analyzed. At the same time, the influence of the technology for obtaining composite mixtures from wheat and lentil flour on the composition of the product was studied. The quality indicators and physico-chemical characteristics of the composite mixture were established when the output amount of composite flour was introduced and simultaneously with the introduction of new technology. Classification of compound flour prepared on the basis of local varieties of lentils. The chemical composition was studied separately for each variety and the effect of composite flour on quality indicators was analyzed.