THE IMPACT OF ULTRASONIC ACTIVATED WATER ON HYDROTHERMAL PROCESSING OF WHEAT GRAINS GROWN IN DRY CLIMATE CONDITIONS

Main Article Content

RAVSHANOV SUVANKUL SAFAROVICH
RAKHMONOV KAKHRAMON SANOKULOVICH
AMANOV BOBUR NEMATOVICH

Abstract

This work describes a pre-milling process of wheat grown in dry climate conditions, for producing various sorts flour with high potential properties of bread using hydrothermal treatment, coupled with ultrasonic processing of water. Abnormal physicochemical properties of water for the pre-processing of wheat grain have been studied. Methods of the activation of water using ultrasonic waves in hydrothermal processing for the pre-milling process has been proposed. Influence of different frequency modes of ultrasonic treatment on the physicochemical properties of water for the hydrothermal pre-milling process of wheat, grown in Uzbekistan, has been studied within a frequency range from 80 Hz to 43 kHz. In hydrothermal treatment of wheat grains with low transparency, wetting up to 15% with ultrasound exposed water at a frequency of 80 - 100 Hz was found to be effective. It has been studied that such processing improves the yield and baking properties of flour.

Keywords:
Hydrothermal processing, ultrasonic activation, flour yield, baking properties.

Article Details

How to Cite
SAFAROVICH, R. S., SANOKULOVICH, R. K., & NEMATOVICH, A. B. (2020). THE IMPACT OF ULTRASONIC ACTIVATED WATER ON HYDROTHERMAL PROCESSING OF WHEAT GRAINS GROWN IN DRY CLIMATE CONDITIONS. PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY, 21(45-46), 1-8. Retrieved from https://ikprress.org/index.php/PCBMB/article/view/5490
Section
Original Research Article

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