ENRICHMENT OF BREAD AND BAKERY PRODUCTS WITH BIOLOGICALLY ACTIVE SUBSTANCES

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ENRICHMENT OF BREAD AND BAKERY PRODUCTS WITH

BIOLOGICALLY ACTIVE SUBSTANCES

Kobilova Nilufar Khudoyshukurovna.

Karshi State Technical University,

Karshi, Uzbekistan

nilufar.kobilova90@mail.ru

Elmurodov Asilbek

Student of group OOT-203-22

Abstract:

The article explains the possibilities of using new types of additives

obtained from local raw materials in the formation of quality indicators of bread and pasta

products enriched with biologically active substances and mineral substances.

Key words:

bread, pasta, chemical composition, wheat flour, spinach powder,

linseed, sesame flour, wheat flour, proteins, fats, carbohydrates.

Introduction

. Today, providing the world's population with high-quality food

products with high nutritional value and safety, and developing resource-saving

technologies are important tasks. Enriching the basic recipes of bread and pasta products

through the use of new types of raw materials and by-products, and developing functional

products are of great importance. In the world, there is an increase in the level of demand

for bread and pasta products, and scientific research is being conducted to determine the

technological properties and composition of bread and pasta products. [1,5,4] In this

regard, special attention is paid to improving the technological properties and quality

indicators of bread and pasta products using new and modern methods of physicochemical

analysis, increasing their physiological and biological nutritional value.

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Relevance of the topic:

In recent years, our republic has achieved significant

progress in modernizing food production, introducing resource-saving technologies based

on deep processing of local raw materials, and reducing the share of imported raw materials

and food products. The Strategy of Actions for the Further Development of the Republic

of Uzbekistan sets out important tasks for “...development of production sectors,

modernization and diversification of industry, application of energy-saving methods with

low material consumption in practice, ensuring the nutritional safety of food products,

production of competitive and export-oriented products that replace imports”.

In this regard, it is important to significantly increase the range of bread and pasta

products, use additional products to improve quality indicators, develop types of products

that improve health or reduce the risk of disease, identify effective processing methods,

and develop technologies for increasing the range of bread and pasta products.[2,7,3]

The purpose of the study is to improve the quality of bread and pasta products using

effective additives with mineral substances and expand the range of products, develop

types of products that improve health or reduce the risk of disease.

The objectives of the study:

to analyze modern information on the use of plant raw materials and mineral additives

in the production of bread and pasta;

to study the chemical composition of plant additives and justify the feasibility of their

use in the production of bread and pasta;

to determine the effect of the additives under study on the course of the technological

process, the quality and nutritional value of the finished product;

to summarize the results of the study and, based on them, develop technological

instructions for industrial production, determine the economic efficiency of the

developments.

- the studied products are flaxseed, spinach powder, flaxseed and kernels, sesame

flour and kernels, celery, which are not used for full and direct sale, as well as partially

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defatted flaxseed and sesame seeds. This product, like flaxseed powder, has an unbalanced

composition of proteins, fats and carbohydrates.

The scientific significance of the research results is explained by the theoretical

substantiation of the possibilities of using new types of additives obtained from local raw

materials in the formation of quality indicators of bread and pasta products enriched with

biologically active substances and minerals.[6,8,5]

The practical significance of the research results is to expand the range of bread and

pasta products with high nutritional value, develop their recipes and reduce the

consumption of high-grade wheat flour and oils for the preparation of bread and pasta

products, and improve product quality indicators, enrich them with minerals, biologically

active substances, and vitamins.

Conclusion:

In conclusion, through the effective use of local raw materials and

additives used in them, an assortment of bread and pasta products with high nutritional

value is developed.

References:

1.

N.Kobilova, R,Adizov, K.Madjdov. Improvement of quality and indicators

wheat mixing amaranta flour . Austrian Journal of Technical and Natural Sciences, 2020.

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АурманЛ.Я.«Технология

хлебопекарного

производство»

Санкт

Петербург 2005, -с. 278.

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Корячкина С.Я., Лабутина Н.В.,Березино Н.А.,ХмелёваЭ.В.«Контроль,

хлебопекарного производства» Орел 2010, -с.210.

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N.X.Qobilova ,D.T.Shukurov,L.J.Xushmurodov //SULI UNINI QO’SHISH

ORQALI NONNING REOLOGIK XUSUSIYATLARINI YAXSHILASH VA UNDAN

FOYDALANISH ASOSLARI/ Yangi O'zbekiston taraqqiyotida tadqiqotlarni o'rni va

rivojlanish omillari/ 6-to’plam 4-son aprel 2024,65-69 betlar.

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Boymuradov

Q.,

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N.

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XAVFSIZ

OZIQ-OVQAT

MAHSULOTLARI ISTE’MOLI VA GENETIK MODIFIKATSIYALANGAN

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XUSUSIYATLARINI YAXSHILASH REJIMI TANLASHDA SULI UNIDAN

FOYDALANISH //Science and innovation. – 2024. – Т. 3. – №. Special Issue. – С. 92-93.

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Кoбилова Н. Х., Мухаммаддаминова Д. Б., Курбанов Ш. Ш. РАСЧЁТ

ЭКОНОМИЧЕСКОЙ

ЭФФЕКТИВНОСТИ

ОТ

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ПОЛУОБЕЗЖИРЕННОЙ ЛЬНЯНОЙ МУКИ В ПРОИЗВОДСТВЕ ЛЕПЁШЕК

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