The study of the improvement of bread quality index

Əkbərova F., Mustafayeva K.

CIENCIA E TECNICA VITIVINICOLA, vol.33, no.7, pp.81-91, 2018 (SCI-Expanded)

  • Nəşrin Növü: Article / Article
  • Cild: 33 Say: 7
  • Nəşr tarixi: 2018
  • jurnalın adı: CIENCIA E TECNICA VITIVINICOLA
  • Jurnalın baxıldığı indekslər: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Səhifə sayı: pp.81-91
  • Adres: Bəli

Qısa məlumat

Chickpea flour was found to be richer in nutrients compared with wheat flour. Therefore, in order to enhance the nutritional value and enrich wheat flour with proteins, vitamins, macro-, microelements and other active biological compounds, it is recommended to mix the wheat flour with the flour obtained from chickpea varieties - Narmin and Sultan in the ratio 5 :10:15.