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

Issue

Vol. 2 No. 3 (2024): WOT

Section

Articles

License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

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