Investigation Of The Effect Of Plant Extracts On The Rheological Properties Of Wheat Dough | Zendy

Davlatova Mavluda Bakhtiyarovna | Zendy; Sagdullaev Shamansur Shakhidovich | Zendy; Majidov Kakhramon Khalilovich | Zendy; Amonova Zubayda Mukimovna | Zendy

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Investigation Of The Effect Of Plant Extracts On The Rheological Properties Of Wheat Dough

Author(s) -

Davlatova Mavluda Bakhtiyarovna,

Sagdullaev Shamansur Shakhidovich,

Majidov Kakhramon Khalilovich,

Amonova Zubayda Mukimovna

Publication year - 2020

Publication title -

the american journal of agriculture and biomedical engineering

Language(s) - English

Resource type - Journals

ISSN - 2689-1018

DOI - 10.37547/tajabe/volume02issue09-08

Subject(s) - rheology , food science , mathematics , horticulture , materials science , chemistry , biology , composite material

It is aimed at studying the influence of certain types of plant extracts " Unabi "(zizifus) and" Karolina " (kaspiyskaya) on the rheological properties of wheat dough in the technology of making national tortillas. Object of research here were plant extracts obtained by extraction of the aboveground part of the plants "Unabi" and "Karolina", as well as some assortment of national bakery products. Uzbek tortillas were chosen as national bakery products.

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