DEVELOPMENT OF TECHNOLOGY FOR DOUGH-BASED NATIONAL DISHES WITH INCREASED BIOLOGICAL VALUE

Authors

  • Karimova Navbaxor Juramirzayevna Namangan davlat universiteti tayanch doktoranti Biologik qiymati oshirilgan xamirli milliy taomlar texnologiyasini ishlab chiqish
  • Karimova Navbakhor Juramirzayevna PhD Student at Namangan State University

Keywords:

Biological value, dough dishes, national dishes, food technology, healthy nutrition, the importance of nutrition, nutrients, vitamins and minerals, food preparation technology, dough preparation methods, fermentation processes.

Abstract

Increasing the biological value of dough-based national dishes is an important intersection in the field of food science, nutrition and cultural heritage preservation. This article studies innovative technologies aimed at eliminating the widespread micronutrient deficiency in Central Asia by enriching national dishes of Uzbekistan, such as bread, samsa and manty with microelements and bioactive substances, while preserving the sensory and cultural properties of dishes.

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Published

2025-09-07

Issue

Vol. 3 No. 9 (2025): WOA

Section

Articles

License

Creative Commons License

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

How to Cite

DEVELOPMENT OF TECHNOLOGY FOR DOUGH-BASED NATIONAL DISHES WITH INCREASED BIOLOGICAL VALUE. (2025). Web of Agriculture: Journal of Agriculture and Biological Sciences, 3(9), 1-3. https://webofjournals.com/index.php/8/article/view/5020