Improving The Recipe and Technology of Wheat Bread Using Apple Pomace

Authors

  • Rahimova Aziza Rashidovna Faculty of Chemical and Food Technologies Student of the Department of Food Technologies Bukhara Institute of Engineering and Technologies

Keywords:

Wheat Bread, Straight Method, Technological Process

Abstract

The influence of apple raw materials (powder from apple pomace and frozen apple pomace) on the duration of individual operations of the technological process of the straight method of producing wheat bread was studied: the duration of kneading, the number of kneadings, the duration of the dough fermentation process and proofing of dough pieces. As studies have shown, when using recycled apple raw materials in the production of wheat bread, the amount of yeast must be increased to 3-4%, in contrast to the 1-2% introduced in the control sample.

Downloads

Published

2024-04-04

How to Cite

Rahimova Aziza Rashidovna. (2024). Improving The Recipe and Technology of Wheat Bread Using Apple Pomace. Global Scientific Review, 26, 1–4. Retrieved from http://scienticreview.com/index.php/gsr/article/view/400

Issue

Section

Articles