TECHNOLOGY OF USING NATURAL ADDITIVES TO IMPROVE THE QUALITY OF BREAD PRODUCTS MADE FROM WHEAT FLOUR
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Abstract
This article examines the use of natural additives to improve the quality of bakery products made from wheat flour. The effect of natural additives - plant powders, dairy products, enzymes and biologically active substances - on the composition, texture, taste and shelf life of bread was studied. The results of the study showed that natural additives increase the nutritional value of bread, improve its organoleptic properties and ensure the environmental friendliness of the product.
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