Work

Improvement of the Organoleptic Properties of Oat Flour in the Preparation of Bread Products by Adding an Appropriate Proportion

Year: 2024

Type: conference-paper

Abstract: This article describes the results of the research conducted on optimizing the organoleptic characteristics of bread products made from corn flour. In this, scientifically based conclusions were made on determining the optimal proportions of bread making by mixing wheat flour with oat flour.

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.13868447

Authors: U.D.Aymuratov, A.A.G'aniyeva

Institution: Institute of Agriculture and Agrotechnologies of Karakalpakstan

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W6893107538

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