APPLICATION OF NEW TYPES OF RAW MATERIALS IN RUSH PRODUCTS

M. E.  Muxamedova; B. N.  Amanov

Authors

M. E. Muxamedova Bukhara Engineering and Technology Institute, Bukhara, Uzbekistan
B. N. Amanov Bukhara Engineering and Technology Institute, Bukhara, Uzbekistan

Keywords:

sweet crackers, lactose, non-dough dough, improvers, crackers, whey, molasses, malt preparations

Abstract

In modern conditions, the production of crackers is one of the ways to solve food security, due to the need to provide the population with long-term storage products living in remote regions, including those with harsh climatic conditions, in crisis and emergency situations, as well as socially serviced contingent and other factors. In recent years, the range of crackers has expanded significantly due to the use of new types of raw materials. The influence on the technological process of preparing dough for rich crackers and the quality of raw materials, improvers and enzyme preparations was studied. So, in order to identify the possibility of replacing margarine with anhydrous fats, their influence on the quality of finished products was studied.