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
Nashr sanasi2024-03-30
Jild3
Son3.1
Betlar467-470
TilO‘zbek
DOI10.69617/nuuz.v3i3.1.1896

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.

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