IMPROVING THE TECHNOLOGY OF BAKERY PRODUCTS PRODUCTION IN ORDER TO ENSURE FOOD SECURITY OF THE POPULATION
Authors
Sattarov Karim Karshievich, Jankurazov Abror Mamarazhab ugli
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Annotation
Bakery products occupy one of the leading places in the diet of the population and are an important source of carbohydrates, proteins, vitamins and minerals. Modern trends in the development of bakery involve the use of food additives that improve nutritional value, functional properties, shelf life and organoleptic characteristics of products. The paper considers the classification of food additives, their technological significance and impact on the quality of bakery products. The problems of using additives and the prospects for improving technology, taking into account the requirements of safety and healthy nutrition, are outlined.
Keywords
Authors
Sattarov Karim Karshievich, Jankurazov Abror Mamarazhab ugli
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References:
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