ENRICHMENT OF FLOUR MIXTURES WITH FUNCTIONAL VEGETABLE ADDITIVES FOR PREPARATION OF BAKERY PRODUCTS
Ключевые слова:
bakery products, enrichment, nutrients, flour mixtures, physicochemical indicators.Аннотация
To enrich bread and bakery products, composite mixtures based on barley, buckwheat, oatmeal, amaranth and wheat germ flour are offered.
The vitamin composition was assessed and the organoleptic properties of flour mixtures were determined, as well as their physicochemical parameters. The use of various ingredients not only enriches the products with useful substances, but also helps to increase the shelf life of the products.
Библиографические ссылки
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5. Patent of the Republic of Uzbekistan IAP 88944 dated March 09, 2023. Method for producing flour mixture for functional food products and its composition / Saidova Yu.T., Safarov K.S., Rakhimov F.E., Imamov S.T.
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