Article

Analysis of The Properties of Bread From Local Rye and Wheat For Sustainable Production of Bread

Muhammad Zaxiriddin ZaynobiddinovAndijan Institute of Agriculture and Agricultural TechnologiesQo‘chqor DodayevTashkent Institute of Chemical TechnologySuvonqul RavshanovTashkent Institute of Chemical TechnologyDilrabo MaksumovaTashkent Institute of Chemical TechnologyKasun DissanayakeTashkent Institute of Chemical TechnologyHisanithy ParasuramanEastern University, Sri LankaMohamed RifkyEastern University, Sri Lanka

E3S Web of Conferencesjournal2025fr

ABI

Abstract

This article analyze the properties of bread from local Rye and Wheat. An analysis of the properties of flour prepared from rye grain “Vakhshskaya 116” and wheat “Davr” grown in the Andijan region of the Republic of Uzbekistan is presented. The main raw material for these products is wheat flour, and the main problem is that rye, triticale, oats, barley, peas and other sources are used very little or not at all. In this regard, everyone knows that there is an urgent issue of expanding the general list of assortments with products made from rye grain and triticale. The chemical composition of bread, defects and diseases are studied, and a comparative analysis of the indicators of grain and bread is carried out.

Topics

Engineering and Agricultural Innovations Education, Innovation and Language Studies Economic and Industrial Development

Identifiers

DOI: 10.1051/e3sconf/202565903003

Citations and references

Cited by 02 references

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