IMPROVEMENT OF FUNCTIONAL BAKERY PRODUCT TECHNOLOGY

Authors

  • Yesirkep Gulmira Yesirkepovna Candidate of Technical Sciences, Associate Professor, Department of "Technology and Standardization", Kazakh University of Technology and Business named after K.Kulajanov
  • Narmandakh Zhupargul Master's degree, Assistant, Department of "Technology and Standardization", Kazakh University of Technology and Business named after K.Kulajanov
  • Turabayeva Amankul Eszhanovna Senior lecturer, Department of "Technology and Standardization", Kazakh University of Technology and Business named after K.Kulajanov
  • Turekhanova Gulzhan Ilyasovna Master's degree, Senior lecturer, Department of "Technology and Standardization", Kazakh University of Technology and Business named after K.Kulajanov

Keywords:

bread, pea flour, bread quality, nutritional value, functional products

Abstract

This study examines the possibilities of improving the quality of bakery products by adding pea flour. Experiments were conducted with different percentages of pea flour (5%, 10%, 15%, and 20%). The analysis of organoleptic and physicochemical characteristics showed that the optimal option is 10% pea flour, as it provides the best balance of taste, porosity, and bread texture. The research confirms that the use of plant proteins enhances the nutritional value of bakery products

Published

2025-02-17

How to Cite

Yesirkep Gulmira Yesirkepovna, Narmandakh Zhupargul, Turabayeva Amankul Eszhanovna, & Turekhanova Gulzhan Ilyasovna. (2025). IMPROVEMENT OF FUNCTIONAL BAKERY PRODUCT TECHNOLOGY. Modern Scientific Technology, (9). Retrieved from https://ojs.publisher.agency/index.php/MSC/article/view/5310

Issue

No. 9 (2025): Modern Scientific Technology

Section

Technical science

License

Creative Commons License

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