ECONOMIC AND TECHNOLOGICAL ASPECTS OF OPTIMIZING THE PRODUCTION OF WHEAT BREAD WITH THE ADDITION OF NONTRADITIONAL RAW MATERIALS

The production of new food products is an important component of industrialization from an economic perspective. It is aimed at increasing added value through the processing of raw materials within the country, creating new jobs, and developing entrepreneurship in the manufacturing sector. In addition, the production of new products is aimed at expanding exports by supplying competitive products to foreign markets, improving the foreign trade balance, and increasing budget revenues through taxes and exports. The article presents the results of an economic and technological analysis of the development of a functional wheat bread production technology with the addition of a new source of valuable raw materials. One of the main directions of state policy in the field of healthy nutrition is the development of technologies for producing fundamentally new food products with a purposefully modified chemical composition, including those intended for therapeutic and health-improving purposes. This policy also aims to address the problem of vitamin, macro- and microelement, and other essential nutrient deficiencies. Therefore, one of the solutions to this problem is the development of technologies for mixed food products using unconventional ingredients. The results of the study showed that adding Rosenbach onion (Siyohalaf) powder to the wheat bread formulation in an amount of 1–5% of the flour mass does not have a negative effect on the quality of the finished product This product can be recommended for consumption by all population groups, including for use in functional nutrition. Based on economic calculations, the cost of one loaf of wheat bread with the addition of Rosenbach onion (Siyohalaf) powder—designed for functional use and recommended for people suffering from iodine deficiency—is 8 somoni and 25 dirams. Thus, the profitability of production amounts to 17.99%, while the profitability of sales is 14.9%, which represents a significant result for the modern bakery industry. The introduction of this new type of product is expected to yield highly positive outcomes for the development of the industry, the strengthening of food security, and the enhancement of the competitiveness of the national economy.

accelerated industrialization, state strategy, economic development, technology, product competitiveness, food security, domestic production, innovative products, quality analysis, product efficiency.

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2026-03-31