Keywords
Abstract
Ushbu maqolada kraxmalning asosiy turlari, ularning fizik-kimyoviy xossalari hamda issiqlik ishlov berish jarayonida yuzaga keladigan strukturaviy o‘zgarishlari kompleks ilmiy yondashuv asosida tahlil qilinadi. Tadqiqotda kraxmal granulalarining suv bilan o‘zaro ta’siri natijasida sodir bo‘ladigan gelatinizatsiya va keyingi bosqichdagi retrogradatsiya jarayonlari orqali yumshash mexanizmi chuqur yoritiladi. Shuningdek, kraxmalning yumshash darajasiga ta’sir etuvchi asosiy omillar — harorat, suv miqdori, pH muhiti va mexanik ta’sirlarning o‘zaro bog‘liqligi asoslab beriladi. Olingan ilmiy natijalar oziq-ovqat mahsulotlari sifatini boshqarish va texnologik jarayonlarni optimallashtirishda muhim ahamiyatga ega.
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