Akademik Məlumat İdarəetmə Sistemi
Орловский государственный университет имени И.С. Тургенева, vol.3, no.50, pp.87-92, 2018 (Peer-Reviewed Journal)
The possibility of using natural herbal additives in the production of bakery products is investigated in this article. Indicators of quality of grain grades of bread wheat Azametli 95 and Qirmizi Gul are analyzed. Recipes wheat bread mold is considered in brew method. Bakery quality of grain without adding, and then with the addition of natural herbal additives (mulberry doshab, persimmon doshab and rose hip syrup) are researched too. Detail indicators of quality of grain, wheat bread, and bread with additives as compared with the control are shown in the article. Further evaluated the beneficial properties of natural additives for use as an additive in the production of bread and bakery products are given also. The expediency of additives in baking bread and bakery products with the aim of improving the quality of bread for the population living in regions with unfavorable environmental conditions, etc. are explained in the end of the article.