| Issue |
E3S Web of Conf.
Volume 390, 2023
VIII International Conference on Advanced Agritechnologies, Environmental Engineering and Sustainable Development (AGRITECH-VIII 2023)
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|---|---|---|
| Article Number | 02015 | |
| Number of page(s) | 7 | |
| Section | Innovative Development of Sustainable Systems of Agrarian-and-Food Production | |
| DOI | https://doi.org/10.1051/e3sconf/202339002015 | |
| Published online | 01 June 2023 | |
Determining the optimal modes of the technological process of obtaining dietary flour from oat grain
Bukhara Engineering-Technological Institute, Bukhara, Uzbekistan
* Corresponding author: shaxnoza.ismatova89@mail.ru
The article covers the results of study on determining the optimal modes of obtaining dietary flour from oat grains for the nutrition of little children and patients with dietetic disease. At first, the influence of the working space between the grooves of the milling machine on the yield of oat flour has been studied. The influence of the size of milled oat products on the quality of the finished product (flour that does not require cooking) was studied by changing the amount of starch and water-soluble substances in it, and optimum modes for the production of oat flour that does not require cooking, e.g. the amount of ground particles of 500…710 mcm in size is not more than 20.0%, the amount of particles of 150…355 mcm in size is 40.0%, the amount of particles smaller than 150 mcm is not less than 40.0%, etc. have been determined. The proposed technology allows obtaining ecologically clean products and protect the environment from pollution. The application of the obtained results in production allows increasing the type of dietary food products.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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