TECHNOLOGICAL MEASURES TO IMPROVE THE QUALITY OF BREAD AND BAKERY PRODUCTS

Authors

  • Rahimova Aziza Rashidovna

Keywords:

Key words: bread and bakery products, baking process, mixing technology, production processes, dough, products.

Abstract

Abstract: The bakery industry has witnessed changes with the integration of technological innovations that have revolutionized the production of bread and bakery products. These advances not only improved the efficiency of cooking processes, but also increased the quality, taste and nutritional value of the finished products. In this article, we consider the technological activities that play a decisive role in improving the standards of bread and bakery products.

References

Vasiyev M.G., Orinov N.F., Khromtsenkov V.M. Equipment for bread and pasta production enterprises. T.: SCIENCE - INTELLIGENCE, 2007-363b.

Vasiyev M.G., Vasiyeva M.A. Methodical instructions for laboratory work in the field of technology of bakery products. - Bukhara, 2008-100 p.

M.G. Vasiyev. Novosti nauki, tekhniki i tekhnologii klebopekarnogo i conditerskogo proizvodstva (texty nauchnykh rabot po m aterialam Interneta i inauchno-technicheskogo i proizvodstvennogo zurnal "Kleboprodukty" za 2006). Chast 1. Bukhara, 2006. - 100 p.

M.G. Vasiev. Novosti nauki, tekhniki i tekhnologii klebopekarnogo i conditerskogo proizvodstva (texty nauchnykh rabot po m aterialam Interneta i inauchno-teknicheskogo i proizvodstvennogo journal "Khleboprodukty" za 2006). Chast 2. Bukhara, 2006.-86 c.

www.ziyonet.uz

Published

2024-06-30

How to Cite

Rahimova Aziza Rashidovna. (2024). TECHNOLOGICAL MEASURES TO IMPROVE THE QUALITY OF BREAD AND BAKERY PRODUCTS. ОБРАЗОВАНИЕ НАУКА И ИННОВАЦИОННЫЕ ИДЕИ В МИРЕ, 48(4), 34–36. Retrieved from https://newjournal.org/01/article/view/15423