OPTIMIZATION OF BREAD FORMULATION WITH THE ADDITION OF MELON POWDER
Authors
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А. Sadibayev
M.H. Dulaty Taraz University, Taraz, Kazakhstan
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А. Вorankulova
M.H. Dulaty Taraz University, Taraz, Kazakhstan
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А. Umirbekova
M.H. Dulaty Taraz University, Taraz, Kazakhstan
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В. Soltybayeva
M.H. Dulaty Taraz University, Taraz, Kazakhstan
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M. Yerzhanova
M.H. Dulaty Taraz University, Taraz, Kazakhstan
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L. Alashbayeva
M.H. Dulaty Taraz University, Taraz, Kazakhstan
DOI:
https://doi.org/10.55956/HPAH7835Keywords:
bread, baking temperature, baking time, dried melon powder, organoleptic properties, tastingAbstract
The article presents the results of experimental studies aimed at improving the functional properties and nutritional value of traditional bread (flatbread) by incorporating dried melon powder into the formulation and determining the optimal bread recipe. The experimental studies were carried out using a Box-Behnken design, which considers three factors at three levels. The quality of the baked bread was evaluated based on organoleptic characteristics. As a result of processing the experimental data, the optimal baking temperature and baking time, as well as the amount of dried melon powder, were determined.
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Published online
2025-12-30
Issue
Section
Food Engineering Technologies
License
Copyright (c) 2025
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
