VITAMINS IN BAKERY PRODUCTS. MINERALS IN BAKERY PRODUCTS.

Authors

  • Ibragimov Anvar Kuchkorovich,Rahmatova Sevinch Fazliddin kizi Senior teacher, Shakhrisabz Food Engineering Faculty, Karshi State Technical University,Student of Shakhrisabz Food Engineering Faculty, Karshi State Technical University

DOI:

https://doi.org/10.55640/

Keywords:

Bread, daily consumption, carbohydrates, proteins, vitamins, minerals, fermentation.

Abstract

Bakery products, with their high nutritional value, energy-giving properties and rich biochemical composition, occupy an incomparable place in human health. As one of the main types of food consumed daily, bread provides at least 30–35% of the total energy source in the diet of each person. This necessitates a thorough study of its nutritional and energy composition and the selection of the right types.

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References

1. Saidov A. “Management of fermentation processes in bakery products” – International conference “Technological innovations”, 2020.

2. Rustamov F. “Ways to increase the energy efficiency of bakery products” – Scientific publication of the Academy of Sciences of Uzbekistan, 2019.

3. Mamatkulov J. “Food safety and development of the bakery industry” – International conference “Modern agriculture and food technologies”, 2021.

4. Asqarov R. “Innovations in the food industry” – Tashkent: Science, 2020.

5. Nazarov E. “Quality control of bakery and confectionery products” – Tashkent: Innovative Technologies, 2021.

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Published

2025-06-07

Issue

Vol. 4 No. 5 (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

VITAMINS IN BAKERY PRODUCTS. MINERALS IN BAKERY PRODUCTS. (2025). Journal of Multidisciplinary Sciences and Innovations, 4(5), 46-49. https://doi.org/10.55640/

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