Article

RESEARCH OF THE BAKERY SAFETY CHARACTERISTICS OF QUALITY BREAD FROM LOCAL WHEAT FLOUR MIXTURES

Sayitkul TuxtamishevGulistan State University

Zenodo (CERN European Organization for Nuclear Research)repository2026en

ABI

Abstract

The article shows that samples of grain grown in the Republic, affected by the turtle bug to varying degrees, were studied. It was revealed that the hot climate of grain growing affected changes in flour, the state of the carbohydrate-amylase complex and the weakened activity of amylolytic enzymes.

Topics

Food Industry and Aquatic Biology Animal Nutrition and Health Agricultural Productivity and Crop Improvement

Identifiers

DOI: 10.5281/zenodo.18869415

Citations and references

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