RATIONAL USE OF SECONDARY PRODUCTS IN THE PRODUCTION OF BREAD PRODUCTS

Authors

  • Ismatova Sh. N.
  • Yuldasheva Sh. J.
  • Nazarova L. Kh. Bukhara State Technical University

Keywords:

Bread, grape varieties, grape pomace, chemical compostion, food powder, drying, nutritional value, porosity, acidity, specific volume

Abstract

In this article, a nutritional powder from the pomace of various grape varieties was obtained in laboratory conditions and its chemical composition was analyzed. The food powder obtained from the pomace of grapes was added to wheat flour bread and its effect on quality indicators was studied.

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Published

2025-05-31

Issue

Vol. 3 No. 5 (2025): WOH

Section

Articles

License

Creative Commons License

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

How to Cite

RATIONAL USE OF SECONDARY PRODUCTS IN THE PRODUCTION OF BREAD PRODUCTS. (2025). Web of Humanities: Journal of Social Science and Humanitarian Research, 3(5), 201-204. https://webofjournals.com/index.php/9/article/view/4501