CLASSIFICATION OF FOOD ADDITIVES AND BAKING IMPROVERS
Sh.B.ShaidullayevaG.S. MirzakulovaG.K.TukhtаmishоvаLecturer of the Department of Food Technologies of Gulistan State University
ABI
Abstract
This article presents the results of a study of the chemical composition, organoleptic, physico-chemical properties and food safety of semi-finished products from rose hips, flax seeds and peanuts. A comparative analysis of the composition of the studied additives with the main indicators of the quality of varietal wheat flour was carried out in order to determine the possibility of reducing its amount in the recipe of bakery products
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