TECHNOLOGY OF PRODUCING BAKERY PRODUCTS FROM BUCKWHEAT FLOUR AND BRAN WITHOUT USING YEAST STARTER

TECHNOLOGY OF PRODUCING BAKERY PRODUCTS FROM BUCKWHEAT FLOUR AND BRAN WITHOUT USING YEAST STARTER

Authors

  • G.E. Aubakirova A. Baitursynuly Kostanay Regional University, Kostanay, Kazakhstan
  • N.A. Yerish A. Baitursynuly Kostanay Regional University, Kostanay, Kazakhstan
  • T.A. Mukhamedov A. Baitursynuly Kostanay Regional University, Kostanay, Kazakhstan
  • A.A. Kulpiyisova A. Baitursynuly Kostanay Regional University, Kostanay, Kazakhstan

DOI:

https://doi.org/10.55956/OBSG2261

Keywords:

buckwheat flour, bran, yeast-free bread, bakery products, production technology

Abstract

This paper examines the technology for producing yeast-free bakery products with the addition of buckwheat flour and bran. The study determined the effect of replacing part of the traditional wheat flour with buckwheat flour and bran on the dough structure, organoleptic characteristics, and nutritional value of the product. As a result, it was found that products prepared using the traditional yeast-free method contain more dietary fiber and minerals, which have a beneficial effect on t he human body.

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Published online

2026-03-30

Issue

No. 1(91) (2026)

Section

Food Engineering Technologies

License

Copyright (c) 2026