Research influence of herbal additives on the technological potential and nutritional value of national bakery products

This article provides a scientific and practical justification for the expediency of using dried persimmon powders in the production of bakery products. The results of a study of the influence of additives on the properties of the main biopolymers of wheat flour, the quality of dough and finished products, and the food safety of the objects of study are presented. The expediency of using the studied powders in the production of rich Uzbek flatbreads has been proved, which leads to an improvement in the technological properties of semi-finished products, a reduction in their preparation time and the production of finished products with indicators that are important for consumers.

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