USING PUMPKIN FLOUR IN COOKIE PRODUCTION

ORIGINAL SOURCE
Originally published in Multidisciplinary Journal of Science and Technology; Vol. 3 No. 4 (2023): Multidisciplinary Journal of Science and Technology; 119-125.
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Sh.Sh.Baqoyeva and B.N.Amanov and Z.M.Amonova (2023) USING PUMPKIN FLOUR IN COOKIE PRODUCTION. Multidisciplinary Journal of Science and Technology; Vol. 3 No. 4 (2023): Multidisciplinary Journal of Science and Technology; 119-125.

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Abstract

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.

Item Type: Article
Additional Information: Imported from Multidisciplinary Journal of Science and Technology
SWORD Depositor: Admin User
Depositing User: Admin User
Date Deposited: 22 Sep 2026 22:35
Last Modified: 22 Sep 2026 22:35
URI: https://universalpublishings.uz/id/eprint/4815

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