Influence of Using Groundwater in Preparation of Wheat Grain for Flour Milling on Yield and Technological Properties of Flour

The article covers the influence of underground and potable water samples used in the preparation of wheat grains for flour milling on the yield of flour and its quality parameters. The purpose of research is experimentally analysing the effect of using groundwater on the yield and technological properties of wheat grain for flour nulling. Underground (artesian) water samples from Chilonzor and Sergeli districts and potable water samples from Yunusabad district of Tashkent city selected for the study were taken according to UzDST 951:2011. and their organoleptic parameters were determined according to GOST 2874-82 by modem chemical and physical-chemical methods. It was established that organoleptic indicators of groundwater samples taken from Chilonzor and Sergeli districts, respectively, were in excess of the standards SanPiN No. 0366-19. T-2019 in total minerals 492÷388 mg/dm3, total hardness 17÷2.6 mg/dm3. sulfates 500 mg/dm 3 .

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