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Abstract
Grains harvested, grains containing all the original Bran and endosperm, are 100% germinated, but their nutritional values do not decrease unless they become grass. The use of germinated grain activates metabolism, resulting in the synthesis of secondary metabolites such as various enzymes, vitamins and phytochemicals, degradation to increase digestion of macronutrient compounds such as proteins and carbohydrates, and is often used as a way to improve the nutritional value of grain.
Keywords
Bread baking, multicomponent enhancer, germination, quality of grain freshness.
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
How to Cite
Mirxodjayeva Dilobar Davronbekovna, Sanayev Ermat Shermatovich, Turabdjanov Sadritdin Mahamadinovich, & Azamatov Umid Zokirovich. (2024). DEVELOPMENT OF METHODS FOR OBTAINING BAA, WHICH IMPROVES THE QUALITY OF BAKERY PRODUCTS, BASED ON THE GRAINS COLLECTED. American Journal of Pedagogical and Educational Research, 28, 5–9. Retrieved from https://americanjournal.org/index.php/ajper/article/view/2322