Properties of the soya flour the summary

 

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Indicators of quality of a bakery of production prepared from soya flour. 
Indicator name
On demand
The received 
result, mg/kg 
Conformity to 
the 
requirement
Toxins, mg/kg, no more
Zinc
25.0 
13.1 
Corresponds
Cadmium
0.07 
0.00 
Corresponds
Lead
0.35 
0.00 
Corresponds
Copper
5.0 
0.12 
Corresponds
Mercury
0.015 
0.00 
Corresponds
Arsenic
0.15 
0.00 
Corresponds
Mycotoxines, mg/kg, no more 
Aflotoxin В
1
0.005 
0.000 
Corresponds
Pesticides, mg/kg, no more
Hexachloran and its 
isomers
0.2 
0.000 
Corresponds
DDT 
and 
its 
metabolites
0.05 
0.000 
Corresponds
The physicist-chemical
indicators, g 
Fibers
7.6 
10.8 
Corresponds
Fats
5.0 
3.8 
Corresponds
Carbohydrates 
56.9 
70.4 
Corresponds
Ash content 
1.5 
2.0 
Corresponds
Food value
288.8 
341.4 
Corresponds
According to the received results, caloric content of a bakery of production 
prepared from the soya flour
which has been grown up as a result of research in soil-
environmental conditions of Bukhara area, has a high indicator (341.4 kcal/100 g). In 
cases not branches of soya oil from the soya flour, the given flour is used with a view 
of reception of production replacing the cow milk, cheese and dry milk [8]. 

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CONCLUSION 
As a result of addition of the flour received from soya cereals in other flour 
products it is possible to save wheat flour; as it is known, if wheat flour contain 14 % 
of fibers, as a result of addition of soya flour nutritional value of flour and flour 
products raises. The soya flour is added in children's porridges, cookies, sausages and 
other products. With expansion of soya fields in Uzbekistan it is possible to bring 
soya flour abreast the basic foodstuff; besides it has a number of medical actions, 
helping with prevention of heart diseases, diseases of a gastro-enteric path, a liver, 
etc. In this plan it is necessary to carry out a considerable quantity of researches.