DEVELOPMENT OF METHODS FOR OBTAINING BAA, WHICH IMPROVES THE QUALITY OF BAKERY PRODUCTS, BASED ON THE GRAINS COLLECTED

Authors

  • Mirxodjayeva Dilobar Davronbekovna Associate Professor of Renessans University of Education.
  • Sanayev Ermat Shermatovich Associate Professor of the Tashkent Institute of Chemical and Technology.
  • Turabdjanov Sadritdin Mahamadinovich Rector of Tashkent State Technical University, Academician
  • Azamatov Umid Zokirovich Doctoral Student of the Tashkent Institute of Chemical and Technology

Keywords:

Bread baking, multicomponent enhancer, germination, quality of grain freshness.

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.

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Published

2024-09-09

Issue

Vol. 28 (2024)

Section

Articles

License

Creative Commons License

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

How to Cite

DEVELOPMENT OF METHODS FOR OBTAINING BAA, WHICH IMPROVES THE QUALITY OF BAKERY PRODUCTS, BASED ON THE GRAINS COLLECTED. (2024). American Journal of Pedagogical and Educational Research, 28, 5-9. https://americanjournal.org/index.php/ajper/article/view/2322