IMPROVEMENTS AND THEIR FUNCTIONAL SIGNIFICANCE IN BREAD PRODUCTION: MODERN TRENDS AND PROSPECTS
Abstract
Ensuring the quality and stability of bread products is especially important in the hot climate of our republic. In recent years, due to climate change and increasing global demand, the need to achieve consistent quality and stable results in bread production has increased. Therefore, various improvers are used to improve the technological and rheological properties of bakery flour and dough, and to increase the volume, structure, and organoleptic characteristics of bread [1].
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