TECHNOLOGIES FOR OBTAINING HIGH-NUTRITIONAL-VALUE PROTEIN PRODUCTS FROM WHEAT FLOUR PROCESSING
Keywords:
wheat, protein concentrates, gluten, starch, amino acid composition, biological value, dietary products, functional foods, wheat flour processing technology, Uzbekistan.Abstract
This article analyzes technologies for obtaining high-nutritional-value food products, specifically protein concentrates and gluten, from wheat flour processing by-products. It demonstrates that during the processing of wheat raw materials, valuable protein products can be produced alongside starch. The article describes technologies for separating wheat flour suspension into gluten and starch fractions, enzymatic hydrolysis, and obtaining protein concentrates. In addition, the biological value and amino acid composition of wheat proteins are analyzed, along with their application in bakery, pasta, sausage, confectionery products, as well as dietary and functional foods. The article also considers the potential of wheat raw materials and processing enterprises in the context of Uzbekistan. The implementation of these technologies has both economic and ecological significance and expands the possibilities for producing high-quality flour and additional valuable products in the national food industry.
