Improvement of the Functional Properties of Bread and Bake Products

Authors

  • Ashurova Muhabbat Zoirovna Candidate of Technical Sciences, docent
  • Sulaymanova Gulchehra Hakimovna (PhD) docent Bukhara Engineering - Technology Institute
  • Ganiyeva Nasiba Hikmatovna PhD student Bukhara Engineering - Technology Institute

Keywords:

assortment, bread, bakery products, milk whey

Abstract

A review of the literature on the production of bakery products is presented. Problems tasks promising directions of development of the industry as well as the use of whey in the production of bread are considered.

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Published

2023-04-17

Issue

Vol. 17 (2023): EJPCM

Section

Articles

How to Cite

Improvement of the Functional Properties of Bread and Bake Products. (2023). Zeta Repository, 17, 22-25. https://zetarepo.com/index.php/zr/article/view/1885