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DOI: The Use Of Biological Active Additives (BAA) In The Production Of Flour Confectionery Products
Makhmudov Rafik Amanovich , Candidate Of Technical Sciences, Docent Bukhara Engineering-Technological Institute, Bukhara, Uzbekistan Makhmudov Sulton Obitovich , Master Of The 2 Nd Course Bukhara Engineering-Technological Institute, Bukhara, Uzbekistan Tashpulatov Humoyun Rakhmatilloyevich , Master Of The 1st Course Bukhara Engineering-Technological Institute, Bukhara, Uzbekistan Shukrullaev Zhavokhir Oybekovich , Master Of The 1st Course Bukhara Engineering-Technological Institute, Bukhara, UzbekistanAbstract
The chemical, vitamin composition of polyfunctional herbal supplements (BAA) (germ flakes of wheat grain, powders of plant seeds - nigella) and their possible use for enriching food have been investigated.
Keywords
Wheat germ flakes, plant seeds - nigella, technological modes
References
New protein fortifiers for confectionery products. R.A. Makhmudov, M.T. Kurbanov, L.N. Haydar-Zade, R.B. Rakhimov, K.Kh. Mazhidov. //Collection of theses of the II Republican Scientific Conference of young scientists and students, Tashkent, 1996, 9 p.
About germ flakes of wheat grain R.А. Makhmudov, K.Kh. Mazhidov, Yu.I. Makienko, A.Sh. Abdullaea. // Food industry, Moscow, 1995, No. 3. with. 6.
Ways of effective use of sugar and fatty products in the bakery industry. Sanina T.V., Zubchenko A.V. // TsNIIEI grain products, Moscow, 1990 p.452.
Kolumkova G.K., Talalaev A.S., Urozov M.Yu., Igarmiyanova N.A., Sandakova G.N. All-Union Scientific Conference "Ways to improve the quality of grain and grain products, improve the range of cereals, flour and bread." 17-19 oct. 1989. abstracts of reports-M .: 1989 p. 132-133. Rus.
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