INFLUENCE OF SEMI-FAT FLAX SEED FLOUR ON THE QUALITY OF UZBEK BAKED  BREASTS

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18 март 2025

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INFLUENCE OF SEMI-FAT FLAX SEED FLOUR ON THE QUALITY OF UZBEK BAKED BREASTS

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MAQOLA ANNOTATSIYASI

Ushbu maqolada zig'ir uni va yeryong'oq massasining milliy non mahsulotlari sifatiga ta'sirini o‘rganish natijalari keltirilgan. O‘rganilayotgan qo‘shimchalarning turli dozalari texnologik jarayonning borishiga, xamirning xossalariga, undagi gaz hosil bo‘lish jarayonining intensivligiga, tayyor mahsulot sifati va ozuqaviy qiymatiga ta'sirining eksperimental ma'lumotlari va nazariy asoslari keltirilgan. Non va non mahsulotlarni shakllantirishda ushbu qo‘shimchalarning optimal dozalari o‘rnatildi. Boyitilgan non retseptlarni sanoat ishlab chiqarishda kutilayotgan iqtisodiy samaradorlikni hisoblash amalga oshirildi. Mahalliy xomashyodan, shu jumladan yovvoyi holda o‘sadigan va turli xil oziq-ovqat mahsulotlarini qayta ishlash korxonalarida olinadigan tabiiy qo‘shimchalardan foydalanish sezilarli iqtisodiy samaraga ega bo‘lgan ozuqaviy qiymati yuqori bo‘lgan non mahsulotlari ishlab chiqarish imkonini beradi. Bu qo‘shimchalardan foydalanish milliy non mahsulotlari retseptidagi asosiy xom ashyo (yuqori navli bug‘doy uni, qattiq hayvon yog‘i) sarfini kamaytiradi.Non mahsulotlarini ishlab chiqarish uchun bizda milliy o‘zbek nonlari, biz zig’ir va yeryong'oq urug'ini (deformatsiyalangan, maydalangan va hokazo), shuningdek, qisman yog'sizlangan zig'ir urug'ini (pirojnoe) ishlatdik. Ushbu xom ashyo asosan hayvonlar va parrandalarni boqish uchun ishlatiladi yoki yuqori ozuqaviy qiymatiga qaramay, oddiygina utilizatsiya qilinadi. Quyida tadqiqot natijalari va ularning tahlili keltirilgan.

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Teglar

# quality indicators# реологические свойства# rheological properties# wheat dough and bread# flaxseed flour# physicochemical characteristics# bug'doy xamiri va non# zig'ir uni# sifat ko'rsatkichlari# fizik-kimyoviy xususiyatlari# reologik xususiyatlari# пшеничное тесто и хлеб# льняная мука# показатели качества# физико-химические характеристики

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