Article

COMPARATIVE ANALYSIS OF NON-TRADITIONAL RAW MATERIALS IN PASTA PRODUCTION TECHNOLOGY

K.A.QayumovBukhara State Technical University Bukhara, UzbekistanB.N.AmanovBukhara State Technical University Bukhara, Uzbekistan

Open MINDrepository2026en

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Abstract

These products, unlike wheat, do not contain gluten-forming substances, and therefore are usually used for the production of instant pasta or short instant products or short products using technologies. The use of inulin in functional pasta is natural. Inulin is the most widely used and studied prebiotic in the world, it is a natural plant ingredient.

Topics

Microbial Metabolites in Food Biotechnology Food Industry and Aquatic Biology Food composition and properties

Identifiers

DOI: 10.5281/zenodo.18443824

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