Azamatov, Umid and Sanaev, Ermat (2025) STUDY OF THE MIXING TIME AND PRESSING RATE OF PASTURE DOUGH MADE FROM A COMPOSITE MIXTURE:. PROBLEMS AND SOLUTIONS OF SCIENTIFIC AND INNOVATIVE RESEARCH; Vol. 2 No. 7 (2025): Turkish Conference on Problems and Solutions of Scientific and Innovative Research; 11-14.
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Abstract
This work is aimed at studying the mixing time and pressing speed of composite pasta made from local soft wheat flour, soybeans, and buckwheat. During the research, the influence of various mixing and pressing conditions on the physicochemical properties of the dough is analyzed. Based on the obtained results, optimal parameters are determined. This makes it possible to improve product quality, effectively organize the production process, and ensure energy efficiency. It also serves to determine the role of innovative technologies in pasta production.
| Item Type: | Article |
|---|---|
| Additional Information: | Imported from Problems and Solutions of Scientific and Innovative Research |
| SWORD Depositor: | Admin User |
| Depositing User: | Admin User |
| Date Deposited: | 25 Sep 2026 22:23 |
| Last Modified: | 25 Sep 2026 22:23 |
| URI: | https://universalpublishings.uz/id/eprint/10829 |
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