ANALYSIS OF TECHNOLOGICAL PROPERTIES OF SAMPLES OF WHEAT FLOUR PRODUCED AT LOCAL ENTERPRISES

The aim of the study is to conduct a comparative analysis of the technological properties of samples of bakery flour obtained from local and imported varieties of wheat grain at enterprises in Uzbekistan. Existing national and international standard methods were used to study the technological properties of the selected flour samples. Statistical processing and correlation analysis of the obtained research results revealed a direct relationship between the quality and quantity of gluten from damaged starch.