Methods to prevent silken powder collapsing and clushing during storage

S.K. Jabbarova; I.B. Isabaev; Sadikov Iskandar Shavkatovich

doi:10.47494/mesb.2020.5.88

(1) S.K. Jabbarova Bukhara Engineering Technological Institute Bukhara, Uzbekistan
Uzbekistan
(2) I.B. Isabaev Bukhara Engineering Technological Institute Bukhara, Uzbekistan
Uzbekistan
(3) Sadikov Iskandar Shavkatovich Head of the Department of Physiology and Pathological physiology of Bukhara State Medical Institute
Uzbekistan
(*) Corresponding Author

DOI:

https://doi.org/10.47494/mesb.2020.5.88

Keywords:

flour confectionery, mulberry powder, caking, clumping, anti -caking agents

Abstract

The article is devoted to the current problem of increasing the nutritional value and safety of flour confectionery products. The possibility of using white mulberry powder as a sugar substitute in the formulation of this type of product has been revealed. The analysis of the chemical composition of the powder has been carried out. It has been found to be prone to caking and clumping, making it difficult to dose. The expediency of using additives with a high content of dietary fiber (cellulose) as anti-caking agents has been substantiated. Particular attention is paid to the plant fibers "Sanacel Wheat 90" and "Vitazel", wheat bran and germ product. On the example of two-phase free-flowing systems, the possibility of controlling the structural and mechanical properties of dispersed systems has been proved. The ratio of the ingredients of the mixture was established, proposals for their use in the production of flour confectionery were developed.

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