Investigation Of The Effect Of Plant Extracts On The Rheological Properties Of Wheat Dough
Keywords:
Abstract
It is aimed at studying the influence of certain types of plant extracts " Unabi "(zizifus) and" Karolina " (kaspiyskaya) on the rheological properties of wheat dough in the technology of making national tortillas.
Object of research here were plant extracts obtained by extraction of the aboveground part of the plants "Unabi" and "Karolina", as well as some assortment of national bakery products. Uzbek tortillas were chosen as national bakery products.
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