Open Herald: Periodical of Methodical Research

Ways Of Using Grain in Bread Technology

Rahimova Aziza Rashidovna

Faculty of Chemical and Food Technologies Student of the Department of Food Technologies Bukhara Institute of Engineering and Technologies

Keywords: sprouted grains of wheat, barley, triticale

Abstract

Whole grain wheat bread is not only tasty, but also a healthy product. This paper examines the results of two experimental studies on the use of sprouted grain seeds and crushed wheat grain in bread technology. Grain bread is baked from sprouted and specially crushed wheat grain, which retains almost all the components of the grain. This gives grounds to talk about the exceptional nutritional and biological value of bread