The practical significance of enriching the composition of bakery products by adding amaranth flour

Zubayda XOLMURODOVA, Zubayda XOLMURODOVA, Mohira ESHKOBILOVA, Mohira ESHKOBILOVA

Ўзбекистон Миллий университети хабарлари · 2024-yil

Annotatsiya

The article presents the results of studies of the properties of baking protein amaranth flour. Humidity, acidity, gas producing and gas-retaining ability were studied. Flour samples, presented at the St. Petersburg market, were used as reference. All tested samples had humidity 5,8-9,8 %, an acidity of the flour mixture - 6.8-7.2. Protein amaranth flour produced by "Agros" firm showed the highest gas producing and gas-retaining abilities.

Maqola ma’lumotlari
MualliflarZubayda XOLMURODOVA, Zubayda XOLMURODOVA, Mohira ESHKOBILOVA, Mohira ESHKOBILOVA
JurnalЎзбекистон Миллий университети хабарлари
NashriyotЎзбекистон Миллий университети
ISSN2181-7324, 3093-8996
Nashr sanasi2024-03-30
Jild3
Son3.1
Betlar467-470
TilIngliz
Ilmiy sohaKimyo
DOI10.69617/nuuz.v3i3.1.1896
Indeksga qo‘shilgan2026-08-27

DOI: 10.69617/nuuz.v3i3.1.1896 · Maqolaning asl sahifasi

Kalit so‘zlar

amaranth flour, humidity, acidity, gas-forming ability, gas-retaining ability., амарантовая мука, влажность, кислотность, газообразующая способность, газоудерживающая спсобность., amaranth uni, namlik, kislotalilik, gaz hosil qilish qobiliyati, gazni saqlash qobiliyati.

Ilmiy soha

Kimyo

Iqtibos keltirish

APAZubayda XOLMURODOVA, Zubayda XOLMURODOVA, Mohira ESHKOBILOVA, & Mohira ESHKOBILOVA (2024). THE PRACTICAL SIGNIFICANCE OF ENRICHING THE COMPOSITION OF BAKERY PRODUCTS BY ADDING AMARANTH FLOUR. Ўзбекистон Миллий университети хабарлари, 3(3.1), 467-470. https://doi.org/10.69617/nuuz.v3i3.1.1896
GOST (OAK)Zubayda XOLMURODOVA va b. THE PRACTICAL SIGNIFICANCE OF ENRICHING THE COMPOSITION OF BAKERY PRODUCTS BY ADDING AMARANTH FLOUR // Ўзбекистон Миллий университети хабарлари. – 2024. – T. 3, № 3.1. – P. 467-470. – DOI: 10.69617/nuuz.v3i3.1.1896.
MLAZubayda XOLMURODOVA, Zubayda XOLMURODOVA, Mohira ESHKOBILOVA, and Mohira ESHKOBILOVA. “THE PRACTICAL SIGNIFICANCE OF ENRICHING THE COMPOSITION OF BAKERY PRODUCTS BY ADDING AMARANTH FLOUR.” Ўзбекистон Миллий университети хабарлари, 3(3.1), 467-470, 2024. https://doi.org/10.69617/nuuz.v3i3.1.1896
ChicagoZubayda XOLMURODOVA, Zubayda XOLMURODOVA, Mohira ESHKOBILOVA, and Mohira ESHKOBILOVA. “THE PRACTICAL SIGNIFICANCE OF ENRICHING THE COMPOSITION OF BAKERY PRODUCTS BY ADDING AMARANTH FLOUR.” Ўзбекистон Миллий университети хабарлари, 3(3.1), 467-470 (2024). https://doi.org/10.69617/nuuz.v3i3.1.1896
HarvardZubayda XOLMURODOVA, Zubayda XOLMURODOVA, Mohira ESHKOBILOVA, and Mohira ESHKOBILOVA (2024) ‘THE PRACTICAL SIGNIFICANCE OF ENRICHING THE COMPOSITION OF BAKERY PRODUCTS BY ADDING AMARANTH FLOUR’, Ўзбекистон Миллий университети хабарлари, 3(3.1), 467-470. https://doi.org/10.69617/nuuz.v3i3.1.1896
BibTeX
@article{zubaydaxolmurodova2024,
  title = {THE PRACTICAL SIGNIFICANCE OF ENRICHING THE COMPOSITION OF BAKERY PRODUCTS BY ADDING AMARANTH FLOUR},
  author = {Zubayda XOLMURODOVA and Zubayda XOLMURODOVA and Mohira ESHKOBILOVA and Mohira ESHKOBILOVA},
  journal = {Ўзбекистон Миллий университети хабарлари},
  year = {2024},
  volume = {3},
  number = {3.1},
  pages = {467-470},
  doi = {10.69617/nuuz.v3i3.1.1896},
  url = {https://doi.org/10.69617/nuuz.v3i3.1.1896}
}

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