Comparative analysis of the quality indicators of bread made of composite flour using ozonated water
According to the First President of Kazakhstan, it is important to exclude any possibility of food shortages. In this regard, the primary task of the population is to create innovative technologies for the successful promotion and avoidance of food shortages. Bread is one of the most important food...
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| Format: | Article |
| Language: | English |
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Almaty Technological University
2022-09-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
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| Online Access: | https://www.vestnik-atu.kz/jour/article/view/595 |
| _version_ | 1797976674842705920 |
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| author | Камила Әділбекқызы Нәсіпқали |
| author_facet | Камила Әділбекқызы Нәсіпқали |
| author_sort | Камила Әділбекқызы Нәсіпқали |
| collection | DOAJ |
| description | According to the First President of Kazakhstan, it is important to exclude any possibility of food shortages. In this regard, the primary task of the population is to create innovative technologies for the successful promotion and avoidance of food shortages. Bread is one of the most important food products in Kazakhstan. Consequently, the main task of the population of the bakery industry today is the creation of innovative technologies for functional food products. The article presents the results of an organoleptic study of the bread of innovative preparation using composite flour and ozonated water. |
| first_indexed | 2024-04-11T04:54:38Z |
| format | Article |
| id | doaj.art-aa10c0f53cec4b59b5eeace9d0db661b |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-04-11T04:54:38Z |
| publishDate | 2022-09-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-aa10c0f53cec4b59b5eeace9d0db661b2022-12-26T18:07:38ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392022-09-0103492Comparative analysis of the quality indicators of bread made of composite flour using ozonated waterКамила Әділбекқызы Нәсіпқали0АО Алматинский технологический университетAccording to the First President of Kazakhstan, it is important to exclude any possibility of food shortages. In this regard, the primary task of the population is to create innovative technologies for the successful promotion and avoidance of food shortages. Bread is one of the most important food products in Kazakhstan. Consequently, the main task of the population of the bakery industry today is the creation of innovative technologies for functional food products. The article presents the results of an organoleptic study of the bread of innovative preparation using composite flour and ozonated water.https://www.vestnik-atu.kz/jour/article/view/595breadcomposite flourthe nutritional value of breadproductpremium-gradeorganoleptic indicatorsbread quality. |
| spellingShingle | Камила Әділбекқызы Нәсіпқали Comparative analysis of the quality indicators of bread made of composite flour using ozonated water Алматы технологиялық университетінің хабаршысы bread composite flour the nutritional value of bread product premium-grade organoleptic indicators bread quality. |
| title | Comparative analysis of the quality indicators of bread made of composite flour using ozonated water |
| title_full | Comparative analysis of the quality indicators of bread made of composite flour using ozonated water |
| title_fullStr | Comparative analysis of the quality indicators of bread made of composite flour using ozonated water |
| title_full_unstemmed | Comparative analysis of the quality indicators of bread made of composite flour using ozonated water |
| title_short | Comparative analysis of the quality indicators of bread made of composite flour using ozonated water |
| title_sort | comparative analysis of the quality indicators of bread made of composite flour using ozonated water |
| topic | bread composite flour the nutritional value of bread product premium-grade organoleptic indicators bread quality. |
| url | https://www.vestnik-atu.kz/jour/article/view/595 |
| work_keys_str_mv | AT kamilaədílbekkˌyzynəsípkˌali comparativeanalysisofthequalityindicatorsofbreadmadeofcompositeflourusingozonatedwater |