title: Application of persimmon syrup to increase the biological value and organoleptic indicators of bread
abstract: One of the factors hindering the widespread use of persimmon syrup in baking is the lack of knowledge of its functional properties for the production of a wide range of bread products due to its chemical composition. Based on this, a study of the method of obtaining persimmon syrup, quantitative changes in the nutritional content of the first-grade “Azamatli-95” wheat flour, persimmon syrup of the “Hyakume” variety, mixtures of wheat flour and persimmon syrup, bread with the addition of persimmo
journal: Eastern-European Journal of Enterprise Technologies