TECHNOLOGY OF BREAD PRODUCT PRODUCTION BY ENRICHEDING WHEAT FLOUR WITH SOYBEAN FLOUR

: This study is devoted to the study of the technology of production of high-protein bakery products by enriching wheat flour with soybean flour. The presence of 35–45% protein, essential amino acids, phosphorus, calcium and B-group vitamins in soybean flour indicates that it is an important raw material for enriching food products

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Publication Details

Journal
Zenodo (CERN European Organization for Nuclear Research)
Published
2026-05-11
DOI
https://doi.org/10.5281/zenodo.20119870
Primary Topic
Food Industry and Aquatic Biology
Type
article
Field-Weighted Citation Impact
0.00
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article

TECHNOLOGY OF BREAD PRODUCT PRODUCTION BY ENRICHEDING WHEAT FLOUR WITH SOYBEAN FLOUR

Shahnoza Najmiddinova, Khasanboy Askarov
Zenodo (CERN European Organization for Nuclear Research)
Food Industry and Aquatic Biology
article

TECHNOLOGY OF BREAD PRODUCT PRODUCTION BY ENRICHEDING WHEAT FLOUR WITH SOYBEAN FLOUR

Shahnoza Najmiddinova, Khasanboy Askarov
article en

Abstract

: This study is devoted to the study of the technology of production of high-protein bakery products by enriching wheat flour with soybean flour. The presence of 35–45% protein, essential amino acids, phosphorus, calcium and B-group vitamins in soybean flour indicates that it is an important raw material for enriching food products

Zenodo (CERN European Organization for Nuclear Research)
Zero hunger
Openalex Percentile: Top 8%
Food Industry and Aquatic Biology
DOIOpen Access PDFOpenAlex
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TECHNOLOGY OF BREAD PRODUCT PRODUCTION BY ENRICHEDING WHEAT FLOUR WITH SOYBEAN FLOUR — Shahnoza Najmiddinova, Khasanboy Askarov · Zenodo (CERN European Organization for Nuclear Research) (2026) | TGRS Research Map | TGRS