Development of technology for production of buns of increased biological value using mulberry powder-Reference-Cited by-同舟云学术

Development of technology for production of buns of increased biological value using mulberry powder

Published:2024-06-17 Issue:2 Volume:144 Page:90-96
ISSN:2710-0839
Container-title:The Journal of Almaty Technological University
language:
Short-container-title:jour

Author:

Dusmatov A. Kh.¹^ORCID,Rashidov N. D.¹,Toshkhojaev N. A.¹

Affiliation:

1. Polytechnic Institute of the Tajik Technical University named after M.S. Osimi

Abstract

The development of technology for the production of buns with increased biological value using mulberry powder is a research aimed at creating an innovative product in the baking industry. Mulberry powder, rich in protein, amino acids and beneficial elements, is used as a dough additive to increase the nutritional value of buns. This process requires careful study of the effect of mulberry powder on the texture, taste and nutritional properties of baked goods. The research also includes optimization of the production process to ensure the optimal combination of biological value and sensory qualities of the buns. The resulting technology can be of significant importance for the production of functional foods with enhanced beneficial properties. Based on the work done, recipes and a technological scheme for the production of buns with the addition of mulberry powder concentrate have been developed, which is intended for the development of advanced technologies in the food industry. “Bun” bakery products are prepared using sourdough or unleavened dough.

Publisher

Almaty Technological University JSC

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