Təbii bitki mənşəli qatmaların buğda unundan hazırlanmış məhsulların tərkibinə və çörək-bulka məmulatlarının keyfiyyətinə təsiri

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Əkbərova F.

Azərbaycan Aqrar Elmi, pp.194-198, 2018 (Peer-Reviewed Journal)

  • Publication Type: Article / Article
  • Publication Date: 2018
  • Journal Name: Azərbaycan Aqrar Elmi
  • Page Numbers: pp.194-198
  • Azerbaijan State University of Economics (UNEC) Affiliated: Yes

Abstract

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.