Use of Functional Starters of Spontaneous Fermentation for Bakery Production

Authors

  • Fatkhullaev A. Doctor of Technical Sciences, Associate Professor
  • Jabbarov Z. A. Assistant, Tashkent State Agrarian University, Tashkent, Uzbekistan
  • Asilova F. M. Assistant, Tashkent State Agrarian University, Tashkent, Uzbekistan

Keywords:

Microbiology, fermentation, sourdough, yeast, herbal supplements, technology, bakery

Abstract

The aim of the study is to improve the quality of wheat bread and to ensure its microbiological stability by improving the technology for the production of leaven of spontaneous fermentation.

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Published

2023-06-26

How to Cite

A., F., A., J. Z., & M., A. F. (2023). Use of Functional Starters of Spontaneous Fermentation for Bakery Production. American Journal of Engineering , Mechanics and Architecture (2993-2637), 1(3), 29–33. Retrieved from https://grnjournal.us/index.php/AJEMA/article/view/288

Issue

Vol. 1 No. 3 (2023): American Journal of Engineering , Mechanics and Architecture

Section

Articles