THE IMPACT OF ULTRASONIC ACTIVATED WATER ON HYDROTHERMAL PROCESSING OF WHEAT GRAINS GROWN IN DRY CLIMATE CONDITIONS
RAVSHANOV SUVANKUL SAFAROVICH *
Tashkent Chemical-Technological Institute, Tashkent, Uzbekistan
RAKHMONOV KAKHRAMON SANOKULOVICH
Bukhara Engineering Technological Institute, Bukhara, Uzbekistan
AMANOV BOBUR NEMATOVICH
Bukhara Engineering Technological Institute, Bukhara, Uzbekistan
*Author to whom correspondence should be addressed.
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.