Research of the Influence of Different Methods of Bakery Properties of Flour According to the Results of Test Laboratory Baking

Authors

  • G. K. Tukhtаmishоvа Gulistan State University
  • S. S. Tuxtamishev Gulistan State University
  • R. X. Xudayberdiyev Gulistan State University

Keywords:

wheat grain, flour, bread, baking production

Abstract

Checking the technological analysis of wheat grain grown in the fields of the Syrdarya region.

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Published

2024-04-25

How to Cite

Tukhtаmishоvа G. K., Tuxtamishev, S. S., & Xudayberdiyev, R. X. (2024). Research of the Influence of Different Methods of Bakery Properties of Flour According to the Results of Test Laboratory Baking. American Journal of Engineering , Mechanics and Architecture (2993-2637), 2(4), 122–125. Retrieved from http://grnjournal.us/index.php/AJEMA/article/view/4370

Issue

Vol. 2 No. 4 (2024): American Journal of Engineering , Mechanics and Architecture

Section

Articles