Nutritional Value of Bakery Products Increasing It

Authors

  • B. N. Amanov Bukhara Engineering and Technology Institute, Bukhara, Uzbekistan
  • J. J. Nurmatov Bukhara Engineering and Technology Institute, Bukhara, Uzbekistan

Keywords:

energy value of bakery products, bakery products, nutritional value of the product

Abstract

When calculating the energy value of bakery products, it is necessary to take into account the digestibility coefficient of the nutrients included in them. It is possible to increase the protein content while reducing the amount of carbohydrate - starch by adding protein-containing raw materials. Bakery products are the most important products in human nutrition, so one of the most important tasks of technologists is to increase their nutritional value.

Downloads

Published

2023-01-27

How to Cite

Amanov, B. N. ., & Nurmatov, J. J. . (2023). Nutritional Value of Bakery Products Increasing It. Vital Annex: International Journal of Novel Research in Advanced Sciences, 2(1), 165–169. Retrieved from https://innosci.org/IJNRAS/article/view/783

Issue

Vol. 2 No. 1 (2023): January 2023

Section

Articles