##plugins.themes.academic_pro.article.main##
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.
Keywords
Flour, Yeast, Salt, Water, Sugar, dairy products, margarine, malt, starch, edible fats, eggs
##plugins.themes.academic_pro.article.details##
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
How to Cite
Kurbanbaeva Gulshad Sarsenbaevna, & Masharipova Bahor Ixtiyor qizi. (2023). THE ESSENCE OF BREAD PRODUCTS MADE FROM RYE FLOUR. American Journal of Pedagogical and Educational Research, 12, 157–160. Retrieved from https://americanjournal.org/index.php/ajper/article/view/848