Use of Pumpkin Flour in the Production of Semi-Finished Biscuit

Authors

  • Sh. Sh. Baqoyeva Bukhara Engineering and Technology Institute Bukhara, Uzbekistan
  • B. N. Amanov Bukhara Engineering and Technology Institute Bukhara, Uzbekistan

Keywords:

nutritional value, enrichment, flour confectionery, pumpkin flour, semi-finished biscuit product, vitamin C, beta-carotene

Abstract

The article is devoted to expanding the range of enriched flour confectionery products. The technology of a biscuit semi-finished product of increased nutritional value with the addition of pumpkin flour is proposed. An analysis of the chemical composition of pumpkin flour is presented. Its use for the enrichment of flour confectionery products with vitamins, minerals and dietary fiber is substantiated. It is proposed to use pumpkin flour in the amount of 5-15% by weight of wheat flour in the production of basic biscuit.

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Published

2023-02-28

How to Cite

Baqoyeva, S. S. ., & Amanov, B. N. . (2023). Use of Pumpkin Flour in the Production of Semi-Finished Biscuit. EUROPEAN JOURNAL OF INNOVATION IN NONFORMAL EDUCATION, 3(2), 101–105. Retrieved from http://inovatus.es/index.php/ejine/article/view/1485

Issue

Vol. 3 No. 2 (2023): European Journal of Innovation in Nonformal Education

Section

Articles