САЛМАҒЫ 0,3 КГ КЕБЕК ҚОСЫЛҒАН БИДАЙ ҰНЫНАН ЖАСАЛҒАН ШЫҒЫС ЛЕПЕШКАСЫНЫҢ ТЕХНОЛОГИЯСЫ

Abstract

This article presents a study of the potential use of wheat flour with bran in the production of bakery products. The influence of bran addition on various quality aspects of bread, including texture, color, taste, and nutritional value, is examined. Experiments were carried out with different concentrations of bran and optimal methods of their incorporation into the production process. In addition, the health benefits of bakery products made from bran-enriched flour are analyzed, particularly due to the high content of antioxidants and other biologically active compounds in bran. The results of the study may be useful for industrial bread producers seeking to expand their product range and improve quality, as well as for consumers interested in healthy and innovative nutrition.