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IMPROVERS OF QUALITY INDICATORS IN BREAD PRODUCTION

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MAQOLA ANNOTATSIYASI

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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.

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Teglar

# process# temperature# production# oil# yeast# product# flour# salt# sugar# Bakers# amylases

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Foydalanilgan adabiyotlar

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