FOOD EMULSIFIERS IN BREAD PRODUCTS AND IMPROVING THE NUTRITIONAL QUALITY OF BREAD PRODUCTS

Rahimova Aziza Rashidovna

FOOD EMULSIFIERS IN BREAD PRODUCTS AND IMPROVING THE NUTRITIONAL QUALITY OF BREAD PRODUCTS

Authors

Rahimova Aziza Rashidovna Bukhara Engineering-Technological Institute

Keywords:

emulsifier, fermentation, gluten, starch, trace elements, wheat flour.

Abstract

This article presents ideas on the proper use of food emulsifiers and increasing the nutritional value of bread products due to the development of the food industry.

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Published

2024-03-19

How to Cite

Rahimova Aziza Rashidovna. (2024). FOOD EMULSIFIERS IN BREAD PRODUCTS AND IMPROVING THE NUTRITIONAL QUALITY OF BREAD PRODUCTS. Web of Technology: Multidimensional Research Journal, 2(3), 76–82. Retrieved from https://webofjournals.com/index.php/4/article/view/968