Ush ilmiy ish turli xil oziq-ovqat qo'shimchalarining, elementlarning emulsifikatorlarining (yog' kislotalarining mono- va diglitseridlari (E471), lesitin (E322), natriy stearoil-2-laktilat (E481) va konservantlar (kaliy sorbat (E202), natriy). propion) ta'sirini o'rganib chiqdi (E281), non mahsulotlari va saqlash muddati haqida organoleptik ko'rsatkichlarini yaxshilash va saqlash muddatini tekshirish bo'yicha tadqiqot (O'zbekiston) Gulistondagi sinovdan o'tkazildi Tajriba o'tkazish uchun turli xil birikmalarda ko'rsatilgan materiallar oziq-ovqat qo'shimchalari qo'shilgan nonning partiyalari. 'Maydalanishning yangiligi va elastikligi, g'ovakligi, namligi, mikrobiologik kasalliklarga javobligi (xamirturush) kabi ko'rsatkichlarga ta'sir ko'rsatuvchi mikrobiologik tahlil shuni ko'rki, konservantlarning qo'shilishi natijasida hosil bo'lgan mahsulotlarni ishlab chiqarish va mog'orning ko'lon quvvatiga hosil bo'lgan birliklari (CCFU) eng past edi - 7-kuni faqat 50 CFU / g, bu konservantlarning yuqori darajasini tasdiqladi. , E471 va E481 emulsifikator birikmasidan yuk tashish non teksturasining tiklanishiga, hajmining yetkazib berilishiga va maydalangan g'ovaklikning yaxshilanishiga kelishilgan ta'kidlandi.
| Mualliflar | Jankorazov, Abror |
|---|---|
| Jurnal | Наманган муҳандисликтехнология институти илмийтехника журнали |
| Nashriyot | Наманган муҳандислик-технология институти |
| ISSN | 2181-8622, 1682-8658 |
| Nashr sanasi | 2025-03-31 |
| Jild | 10 |
| Son | 1 |
| Betlar | 30-36 |
| Til | Ingliz |
| DOI | 10.61151/stjniet.v10i1.638 |
| Indeksga qo‘shilgan | 2026-08-26 |
DOI: 10.61151/stjniet.v10i1.638 · Maqolaning asl sahifasi
Bakery products, sample, additive, aging, control, staling, improver, potassium sorbate.
| APA | Jankorazov, Abror (2025). УДК 664.66.022.3 STUDY OF FOOD ADDITIVES ON BREAD QUALITY. Наманган муҳандисликтехнология институти илмийтехника журнали, 10(1), 30-36. https://doi.org/10.61151/stjniet.v10i1.638 |
|---|---|
| GOST (OAK) | Jankorazov, Abror УДК 664.66.022.3 STUDY OF FOOD ADDITIVES ON BREAD QUALITY // Наманган муҳандисликтехнология институти илмийтехника журнали. – 2025. – T. 10, № 1. – P. 30-36. – DOI: 10.61151/stjniet.v10i1.638. |
| MLA | Jankorazov, Abror. “УДК 664.66.022.3 STUDY OF FOOD ADDITIVES ON BREAD QUALITY.” Наманган муҳандисликтехнология институти илмийтехника журнали, 10(1), 30-36, 2025. https://doi.org/10.61151/stjniet.v10i1.638 |
| Chicago | Jankorazov, Abror. “УДК 664.66.022.3 STUDY OF FOOD ADDITIVES ON BREAD QUALITY.” Наманган муҳандисликтехнология институти илмийтехника журнали, 10(1), 30-36 (2025). https://doi.org/10.61151/stjniet.v10i1.638 |
| Harvard | Jankorazov, Abror (2025) ‘УДК 664.66.022.3 STUDY OF FOOD ADDITIVES ON BREAD QUALITY’, Наманган муҳандисликтехнология институти илмийтехника журнали, 10(1), 30-36. https://doi.org/10.61151/stjniet.v10i1.638 |
| BibTeX | @article{jankorazovabror2025,
title = {УДК 664.66.022.3 STUDY OF FOOD ADDITIVES ON BREAD QUALITY},
author = {Jankorazov, Abror},
journal = {Наманган муҳандисликтехнология институти илмийтехника журнали},
year = {2025},
volume = {10},
number = {1},
pages = {30-36},
doi = {10.61151/stjniet.v10i1.638},
url = {https://doi.org/10.61151/stjniet.v10i1.638}
} |
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