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NATIONAL BREAD PRODUCTS

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dc.contributor.authorNazarova Lobar Xolovna
dc.date.accessioned2025-12-29T14:27:16Z
dc.date.issued2025-04-30
dc.description.abstractThis article highlights national bread products, which hold a special place in the traditional food culture of the Uzbek people, as well as their technological processes. It provides information about the characteristics, composition of raw materials, preparation technology, and storage methods of various types of bread specific to different regions, such as patir, obi-non, tandir non, qatlama, and other products. Furthermore, the article analyzes the role of bread products in nutrition, their biological and energetic value, and the directions for improving production based on modern technologies. The article is aimed at preserving national traditions, enhancing the quality of bread products, and exploring opportunities for industrialization.
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dc.identifier.urihttps://webofjournals.com/index.php/1/article/view/4064
dc.identifier.urihttps://asianeducationindex.com/handle/123456789/21987
dc.language.isoeng
dc.publisherWeb of Journals Publishing
dc.relationhttps://webofjournals.com/index.php/1/article/view/4064/4019
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/4.0
dc.sourceWeb of Teachers: Inderscience Research ; Vol. 3 No. 4 (2025): WOT; 419-424
dc.source2938-379X
dc.subjectNational bread, bread products, bread technology, tandir bread, patir, qatlama, traditional food, flour products, food technology, bread quality.
dc.titleNATIONAL BREAD PRODUCTS
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Article

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