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QUALITY INDICATORS OF WHEAT VARIETIES
Isaeva Zakhro
Master of Urgench State University https://doi.org/10.5281/zenodo.10893312
ARTICLE INFO
Received: 23th March 2024 Accepted: 28th March 2024 Online: 29th March 2024
KEYWORDS Wheat, grain, protein, gluten, IDK indicator, variety, flour, bread.
ABSTRACT
This article analyzes the wheat grain quality indicators.
Since the first years of independence in our republic, comprehensive measures have been developed and implemented by our government to fully satisfy the population's need for cereals and bread products grown on our own.
Agriculture, in particular the production of rich crops from corn crops, is one of the areas of important strategic importance in the Agriculture of our country. In order to improve the standard of living of the population of our country, a number of works are being carried out. But despite this, there are several problems in providing the population with quality food. A special place in this is occupied by quality flour and flour products obtained from grain crops.
The quality level of grain grown in Uzbekistan has a huge impact on the quality and safety of products made from it, as well as on the country's economy. In addition, it is associated with the crucial importance of bread and bakery products for human life and activity.
The growing need of the population of the Republic for cereals and bakery products necessitates an increase in grain production and an increase in its quality.
The wheat plant is considered the main agricultural crop grown on the largest areas in the world. Wheat flour, along with being tasty, satisfies 17-45% of your daily energy needs.
At the moment, hard and soft wheat types are mainly planted in the world. Wheat varieties grown in Uzbekistan are unique and are distinguished from others by their physicochemical composition and technological properties.
One of the main indicators of the quality of wheat grain is the total protein and wet gluten content in its composition, as well as the IDK indicator, which determines the nutritional value and technological properties of grain [1,2]. The protein contained in grain affects not only the quality of the grain, but also its processing products and technological
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