Nutritional Value OF Bread From Veda Flour
B. N. (B) AmanovBukhara Engineering and Technology Institute Bukhara , Uzbekistan ,N. B. (N) AdizovaBukhara Engineering and Technology Institute Bukhara , Uzbekistan ,
ABI
Abstract
The article presents the results of a study of the biological and nutritional value of bread with pectin from the flour of a new variety of wheat Veda. The amino acid composition of the bread protein is shown in comparison with the composition of the "ideal protein", the results of the calculation of amino acid scores (AC). The results on the content of vitamins in bread thiamine B1, riboflavin B2, niacin PP, minerals are given.
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