September 18, 2024The Journal of Almaty Technological UniversityOpen Access

Technology for production of bakery products using hop yeast

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ГАГ.Е. АубакироваWeatherford College ZMZ. K. Moldahmetova ZTZ. B. TleubayevaKostanay State University A Baitursynov

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Implication

Literature review demonstrates advances in using hop yeast and non-traditional raw materials for bakery products, highlighting strategies to improve dietary nutritional quality.

Key Points

Fortified bread products prepared with non-traditional raw materials such as hops enhance nutritional value, providing essential proteins, vitamins, and minerals.
Literature review synthesizes domestic and foreign research on baking technology, evaluating diverse raw materials to broaden fortified product assortments.
Integration of hop yeast into standard bakery products supports the industrial development of health-promoting foods, though optimal processing recipes require further development.

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Аубакирова et al. (2024) studied this question.

synapsesocial.com/papers/68e58323b6db643587520159 https://doi.org/10.48184/2304-568x-2024-3-48-58

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Implication

Literature review demonstrates advances in using hop yeast and non-traditional raw materials for bakery products, highlighting strategies to improve dietary nutritional quality.

Technology for production of bakery products using hop yeast

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Implication

Key Points

Cite This Study

Technology for production of bakery products using hop yeast

Discussion

Member takes

Implication

Key Points

Cite This Study

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