Improvement of the Functional Properties of Bread and Bake Products

Ashurova Muhabbat Zoirovna; Sulaymanova Gulchehra Hakimovna; Ganiyeva Nasiba Hikmatovna

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

How to Cite

Ashurova Muhabbat Zoirovna, Sulaymanova Gulchehra Hakimovna, & Ganiyeva Nasiba Hikmatovna. (2023). Improvement of the Functional Properties of Bread and Bake Products. Zeta Repository, 17, 22–25. Retrieved from https://zetarepo.com/index.php/zr/article/view/1885