PROSPECTS FOR THE USE OF WHEAT GERM PRODUCT IN THE PRODUCTION OF GRAIN BREAD FOR SPECIAL PURPOSES
Authors
Muzafarova Kholida Mukhsinovna, Kurbanov Murod Tashpulatovich, Ergasheva Khusnirabo Bobonazarovna, Khaydar-Zade Lolita Nimatovna, Khujakulova Nilufar Fayzullayevna
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Annotation
The article considers the feasibility of using the germ product as an alternative substitute for wheat grain in the production of grain bread for special purposes. A comparative analysis of the fractional and chemical composition, biological value of the studied raw materials was carried out. The main quality indicators and therapeutic-prophylactic properties of wheat germ product are described. The expediency of using this product in the production of grain types of bread is substantiated.
Keywords
Authors
Muzafarova Kholida Mukhsinovna, Kurbanov Murod Tashpulatovich, Ergasheva Khusnirabo Bobonazarovna, Khaydar-Zade Lolita Nimatovna, Khujakulova Nilufar Fayzullayevna
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