STUDY OF THE EFFECT OF THE ADDITION OF SECONDARY RAW MATERIALS OBTAINED DURING THE EXTRACTION OF BIOLOGICALLY ACTIVE SUBSTANCES FROM COMMON CHESTNUT ON THE QUALITY INDICATORS OF BREAD

Authors

  • Isakova Sh.Kh., Normatov A.M., [Babaev I.D.] Tashkent Institute of Chemical Technology Author

Keywords:

Salt, loaf of bread, moisture, porosity, weight, dough, bread volume.

Abstract

In the final stage of our research, experiments were conducted to study the effect of the secondary raw material obtained during the extraction of biologically active substances from common chestnut fruit on the quality indicators of bread, and the results of the experiment and the methodology for conducting the experiment are described in this work.

References

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Bobaev I.D., Otajonov A.Sh. Xo‘jamshukurov N.A., Normatov A.M. Kashtan daraxti pektindan biotеxnologik maqsadlarda foydalanish. “Ekologiya va atrof-muhitni muhofaza qilish hamda biotexnologiyaning zamonaviy muammolari” Xalqaro ilmiy-amaliy anjuman. - Toshkent. 2022. – B. 774.

Исакова Ш.Х., Бобаев И.Д., Норматов А.М., Нурмухамедова В.З., Элова Н.А. Пробиотическая активность водорастворимых полисахаридов почки каштана конского обыкновенного. «Universum: химия и биология» Межд. Журн. – Москва. – 2023. - часть 2. – № 12 (114). – C. 14-17.

Куркин В.А., Белов П.В. Флавоноиды почек каштана конского обыкновенного (Aesculus hippocastanum L.) // Химия растительного сырья. 2020. №3. С. 123–129. DOI: 10.14258/jcprm.2020036330.

Bobaev I.D., Iskhakova Sh.Kh., Normatov A.M., Khujamshukurov N.A. Component Composition of Essential Oil of Common Horse Chestnut Flowers (Hippocastanum) Growing in Tashkent Region. Analytical journal of education and development. Scince box. - 2021. - Vol. 01. – Issue. 06. - P. 358-365.

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Published

2024-05-30

Issue

Vol. 2 (2024): MODERN TENDENCIES OF DIGITAL EDUCATION AND WAYS OF IMPLEMENTING THEM IN THE EDUCATIONAL PROCESS

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Articles

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How to Cite

STUDY OF THE EFFECT OF THE ADDITION OF SECONDARY RAW MATERIALS OBTAINED DURING THE EXTRACTION OF BIOLOGICALLY ACTIVE SUBSTANCES FROM COMMON CHESTNUT ON THE QUALITY INDICATORS OF BREAD. (2024). INTERNATIONAL SCIENTIFIC AND PRACTICAL E-CONFERENCE " MODERN TENDENCIES OF DIGITAL EDUCATION AND WAYS OF IMPLEMENTING THEM IN THE EDUCATIONAL PROCESS" – Brno, Czech, 2, 33-37. https://researchparks.net/index.php/mtde/article/view/277