Agriculture and Biomedical
| Open Access |
DOI: Nutritional And Biological Value Of National Breads With The Use Of Vegetable Extracts
Davlyatova Mavlyuda Bahtiyarovna , Doctoral Student, Bukhara Engineering Technological Institute, Bukhara City, Uzbekistan Sagdullaev Shamansur Shakhsaidovich , Professor,Doctor Of Technical Sciences, Institute Of Plant Chemistry. Acad. S.Yu. Yunusov AS Ruz, Uzbekistan Majidov Kakhramon Khalilovich , Professor Of Technical Sciences, Bukhara Engineering Technological Institute, Bukhara City, Uzbekistan Amonova Zubayda Mukimovna , Candidate Of Technical Sciences, Bukhara Engineering Technological Institute, Bukhara City, Uzbekistan Yuldasheva Nigora Karimovna , Doctor Of Chemical Sciences (Phd), Institute Of Plant Chemistry. Acad. S.Yu. Yunusov AS Ruz, Uzbekistan.Abstract
The problem of the nutritional and biological value of food products, including bakery products, shows the feasibility of improving their chemical composition, eliminating the deficiency of individual components, enrichment with high-grade proteins, vitamins, minerals and dietary fiber. An effective way to solve this problem is to use as additives high-protein products of plant origin, in particular, obtained by extracting the ground parts of certain species of non-traditional plant species.
Keywords
National bakery products, development of the food industry
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