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September 30, 2025The Journal of Almaty Technological UniversityOpen Access

Development of technology for biologically active bakery products and their production efficiency

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Authors

DRD. A. RakhmonovaTechnological University of TajikistanNTN. A. ToshkhodjaevTechnological University of TajikistanARA. R. RahimovaTechnological University of Tajikistan

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Implication

Analysis demonstrates improved production efficiency with sprouted chickpeas in wheat bread, indicating potential health benefits.

Key Points

  • Using sprouted chickpeas in wheat bread improves nutritional content and production efficiency.
  • A 10-20% addition of chickpea flour significantly enhances bread's bioactive properties and profitability.
  • Modern techniques ensure optimal nutrient concentration in food products, bettering functional properties.
  • Development of functional bioactive bread from local raw materials supports the bakery industry's evolution.

Cite This Study

Rakhmonova et al. (2025) studied this question.

synapsesocial.com/papers/68dc1e308a7d58c25ebb132ahttps://doi.org/10.48184/2304-568x-2025-3-14-18
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