TECHNOLOGY OF BREAD PRODUCT PRODUCTION BY ENRICHEDING WHEAT FLOUR WITH SOYBEAN FLOUR

Authors

  • Khasanboy Askarov
  • Shahnoza Najmiddinova

DOI:

https://doi.org/10.5281/zenodo.20119871

Keywords:

: wheat flour, soybean flour, enriched bread, protein content, rheological properties, functional food.

Abstract

: This study is devoted to the study of the technology of production of high-protein bakery products by enriching wheat flour with soybean flour. The presence of 35–45% protein, essential amino acids, phosphorus, calcium and B-group vitamins in soybean flour indicates that it is an important raw material for enriching food products

Published

2026-05-11

Issue

Vol. 5 No. 5 (2026): Science and innovation in the education system

Section

Статьи

How to Cite

Askarov, K., & Najmiddinova, S. (2026). TECHNOLOGY OF BREAD PRODUCT PRODUCTION BY ENRICHEDING WHEAT FLOUR WITH SOYBEAN FLOUR. Science and Innovation in the Education System, 5(5), 85-89. https://doi.org/10.5281/zenodo.20119871