Eurasian Journal of Academic Research 4-jild 5-son (2024) · 174–177-betlar

IMPROVERS OF QUALITY INDICATORS IN BREAD PRODUCTION

Jankorazov, Abror, Nurmukhamedov, Akhmad

DOI: 10.5281/zenodo.11185192 · Manbada o'qish → · PDF (manba serverida)

Annotatsiya

Using local raw materials, creating recipes and technology for the preparation of new types of bread and baked goods, improving the rheological properties of dough due to the high content of protein and fat in wheat bran, soybeans and beans, quality indicators of bread and bakery products, nutritional and raising biological values.

Bakers, production, process, flour, salt, yeast, sugar, oil, Product, temperature, amylases.

Metadata manbasi: jurnal OAI-PMH arxivi · Sindex to'liq matnni saqlamaydi, manbaga havola beradi.