GLUTEN-FREE FLOUR-BASED BREAD CONFICTION

Authors

  • Yuldasheva I. E. Teacher of Urgench State University
  • Rakhimova G. G. Urgench State University Student

Keywords:

starch, lipids, proteins

Abstract

It is hard to imagine our lives today without bread and bakery products. The reason is that almost all people use them every day. Due to the high consumption, various additives are added to wheat flour to ensure its quality. This article gives you a brief overview on corn flour.

References

R. Normaxmatov, G’.Y. Pardayev, Sh.I.Ismoilov “Oziq-ovqat mahsulotlari ekspertizasi obektlari” Toshkent-2019.

S. Tursunov, Z.Muqimov, B.Norinboyev “Donni saqlash va dastlabki ishlash texnologiyasi” Toshkent-2019.

X.N. Atabayeva, J.B. Xudayqulov “O’simlikshunoslik” Toshkent-2018.

http://library.ziyonet.uz internet sayti.

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Published

2022-03-11

Issue

Vol. 10 No. 3 (2022): GIIRJ

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.