Read more
In this work we theoretically substantiated and experimentally confirmed the feasibility of increasing the consumer properties and storability of bread products through the use of products of processing grain beans and protein-carbohydrate dairy raw materials; worked out the optimal options for combining white and colored mottled bean flour, and identified the possibility of using the resulting mix as an enhancer in the production of wheat bread; established the use of whey curds as an enhancer in making wheat bread. Reliability and novelty of scientific results were confirmed by theoretical and experimental research, as well as by the issue of patents. The developed recipes and technology of preparation of new kinds of foodstuff can be used in production of bread and whey drinks. The proposed products can be recommended as functional products for the general population.
About the author
Kylychbekova N.K. Candidato di Scienze Tecniche, Professore Associato di TPPP, Vice Preside della TSTU intitolata a I.Razzakov, autore di oltre 30 lavori scientifici, tra cui 6 brevetti. Laureato magna cum laude BS ¹ 2, 1992-96 -KTPP con lode, 1996-2002 -KSTU im. I. Razzakov, 2010-2013 gg.- scuola di specializzazione, 2014 - protezione con dottorato di ricerca in Scienze tecniche, inoltre 14 anni nella produzione - il capo.
