STUDY OF THE PROCESSES OF PRODUCING HIGH-QUALITY FLOUR FROM LOCALLY GROWN WHEAT
Keywords:
Flour, Vitamins, Microelements, Endosperm, Wholemeal flour, Heat, Baby food, Germ, Fiber, BiochemicalAbstract
Flour and groats hold one of the most important places among food products. These products are essential sources of energy, protein, vitamins, and minerals necessary for the human body. In the production of flour and groats, cereal crops such as wheat, rye, rice (paddy), barley, oats, and corn are mainly used as raw materials. In recent years, the volume of flour and groats production in our country has been steadily increasing. This growth is linked to population growth, the relevance of food security issues, and the policy of modernizing the food industry
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