Ways Of Using Grain in Bread Technology

dc.contributor.author	Rahimova Aziza Rashidovna
dc.date.accessioned	2025-12-30T18:22:46Z
dc.date.issued	2024-04-04
dc.description.abstract	Whole grain wheat bread is not only tasty, but also a healthy product. This paper examines the results of two experimental studies on the use of sprouted grain seeds and crushed wheat grain in bread technology. Grain bread is baked from sprouted and specially crushed wheat grain, which retains almost all the components of the grain. This gives grounds to talk about the exceptional nutritional and biological value of bread
dc.format	application/pdf
dc.identifier.uri	https://academiaone.org/index.php/6/article/view/680
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/33652
dc.language.iso	eng
dc.publisher	Academia One
dc.relation	https://academiaone.org/index.php/6/article/view/680/564
dc.rights	https://creativecommons.org/licenses/by-nc/4.0
dc.source	Open Herald: Periodical of Methodical Research; Vol. 2 No. 4 (2024): Open Herald; 1-3
dc.source	2810-6385
dc.subject	sprouted grains of wheat
dc.subject	barley
dc.subject	triticale
dc.title	Ways Of Using Grain in Bread Technology
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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