Сборник международной научно-практической

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Сборник зимней школыы 2019

Keywords: wheat germ, wheat germ flour, chemical composition, food safety, vegetable fat mixture, optimization, flour products. Джураева Н Р

Nafisa Djuraeva
Bukhara Engineering and Technology Institute

ANALYSIS OF TECHNOLOGICAL CAPACITY AND
FOOD SAFETY OF THE NUTRILE WHEAT
Abstract
The expediency of using flour from wheat germ without prior degreasing them in the
composition of vegetable-fat composite mixtures, positioned as functional additives, improvers
for flour products. The results of the analysis of the chemical composition and food safety of wheat

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germ flour are given. It is established that the object under study meets the requirement of food
safety and can be used in the production of socially important food.
Keywords:
wheat germ, wheat germ flour, chemical composition, food safety, vegetable fat
mixture, optimization, flour products.
Джураева Н Р
Бухара инженерлік-технологиялық институты

БИДАЙ ҰРЫҚТАРЫНЫҢ ТЕХНОЛОГИЯЛЫҚ ПОТЕНЦИАЛЫН ЖӘНЕ ТАҒАМДЫҚ
ҚАУІПСІЗДІГІН ТАЛДАУ

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