ENRICHMENT OF BREAD AND BAKERY PRODUCTS WITH BIOLOGICALLY ACTIVE SUBSTANCES

Authors

  • Elmurodov Asilbek Author
  • Kobilova Nilufar Khudoyshukurovna. Author

Keywords:

bread, pasta, chemical composition, wheat flour, spinach powder, linseed, sesame flour, wheat flour, proteins, fats, carbohydrates.

Abstract

The article explains the possibilities of using new types of additives obtained from local raw materials in the formation of quality indicators of bread and pasta products enriched with biologically active substances and mineral substances.

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Published

2025-05-09

Issue

Vol. 71 No. 2 (2025): USTOZLAR UCHUN | pedagoglar jurnali

Section

Articles

How to Cite

Elmurodov Asilbek, & Kobilova Nilufar Khudoyshukurovna. (2025). ENRICHMENT OF BREAD AND BAKERY PRODUCTS WITH BIOLOGICALLY ACTIVE SUBSTANCES. Ustozlar Uchun, 71(2), 21-24. https://scientific-jl.com/uuc/article/view/12906