TECHNOLOGY OF USING NATURAL ADDITIVES TO IMPROVE THE QUALITY OF BREAD PRODUCTS MADE FROM WHEAT FLOUR

Authors

  • Gulboyeva Shokhista Ismat kizi Assistant teacher, Karshi State Technical University
  • Khujamova Dilobar Berdiyorovna Assistant teacher, Karshi State Technical University

DOI:

https://doi.org/10.55640/

Keywords:

wheat flour, bakery products, natural additives, technology, biological activity, enzymes, quality indicators.

Abstract

This article examines the use of natural additives to improve the quality of bakery products made from wheat flour. The effect of natural additives - plant powders, dairy products, enzymes and biologically active substances - on the composition, texture, taste and shelf life of bread was studied. The results of the study showed that natural additives increase the nutritional value of bread, improve its organoleptic properties and ensure the environmental friendliness of the product.

Downloads

Download data is not yet available.

References

1.Abdullayev, A., & Mamatqulov, Sh. (2019). Oziq-ovqat texnologiyasi: Non mahsulotlari ishlab chiqarish asoslari. Toshkent: O‘qituvchi.

2.Mirzaxmedov, B., & Karimov, R. (2021). Non mahsulotlari texnologiyasi va sifat nazorati. Toshkent: Fan.

3.Shukurov, U. (2022). Oziq-ovqat mahsulotlari texnologiyasida innovatsion yondashuvlar. Toshkent: TDIU Press.

4.Popov, S. (2020). Natural additives in wheat bread technology: Effects on dough rheology and bread quality. Food Science and Technology Journal, 4, 112–119.

5.Djurayev, A. (2022). Tabiiy o‘simlik qo‘shimchalari yordamida non mahsulotlari sifatini yaxshilash. Oziq-ovqat sanoati ilmiy jurnali, 3, 45–51.

Downloads

Published

2025-12-02

Issue

Vol. 4 No. 10 (2025): Journal of Multidisciplinary Sciences and Innovations

Section

Articles

License

Creative Commons License

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

Authors retain the copyright of their manuscripts, and all Open Access articles are disseminated under the terms of the Creative Commons Attribution License 4.0 (CC-BY), which licenses unrestricted use, distribution, and reproduction in any medium, provided that the original work is appropriately cited. The use of general descriptive names, trade names, trademarks, and so forth in this publication, even if not specifically identified, does not imply that these names are not protected by the relevant laws and regulations.

How to Cite

TECHNOLOGY OF USING NATURAL ADDITIVES TO IMPROVE THE QUALITY OF BREAD PRODUCTS MADE FROM WHEAT FLOUR. (2025). Journal of Multidisciplinary Sciences and Innovations, 4(10), 2399-2402. https://doi.org/10.55640/

Similar Articles

21-30 of 1721

You may also start an advanced similarity search for this article.