THE ESSENCE OF BREAD PRODUCTS MADE FROM RYE FLOUR

Authors

  • Kurbanbaeva Gulshad Sarsenbaevna Karakalpak State University Assistant Professor Chemistry Technology Department
  • Masharipova Bahor Ixtiyor qizi 2-A Student of Food Technology, Faculty of Chemical Technology, Karakalpak State University named after Berdak

Keywords:

Flour, Yeast, Salt, Water, Sugar, dairy products, margarine, malt, starch, edible fats, eggs

Abstract

One of the important problems facing the bakery industry at present is the organization of functional and safe nutrition of aholi[1]. The industry has a high demand for the production of high-quality and wide range of food products using both traditional and non-traditional raw materials. Rye is the second largest agricultural crop after wheat, widely used in the food industry and the production of livestock feed. Its medicinal properties are also high.

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Published

2023-05-24

Issue

Vol. 12 (2023)

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

THE ESSENCE OF BREAD PRODUCTS MADE FROM RYE FLOUR. (2023). American Journal of Pedagogical and Educational Research, 12, 157-160. https://americanjournal.org/index.php/ajper/article/view/848