EFFECTIVENESS OF DEVELOPING A NEW TYPE OF BAKERY PRODUCTS WITH THE ADDED NON-TRADITIONAL RAW MATERIALS

According to the words Founder of Peace and National Unity, Leader of the Nation, President of the Republic of Tajikistan Emomali Rahmon, as part of the strategic goal of rapid industrialization, in the last five years, the volume of industrial products of the counry, from 27 billion somoni to 53 billion. ALthough somoni have been delivered, it's still insufficient. Therefore, urgent measures should be taken to stimulate innovation in production and the widespread use of raw material processing technologies within the country, which will contribute to sustainable economic development and the final transition of the bakery industry to the path of innovative development, which will become a condition for the effective operation of domestic production and increase its competitiveness in the food market. This article presents an analysis of the economic and technological results of processing wheat bread using nontraditional raw materials. Modern research shows that certain groups of the population do not follow the rules of food consumption and consume very few foods with a high content of biologically active substances. To increase this indicator, there are a number of technological techniques, one of which is to improve the composition of the finished product by using a valuable biological resource of plant origin, using the example of flour from sprouted chickpeas. An adequate dose of adding flour from sprouted chickpeas to the recipe of wheat bread is from 10 to 20%. At this time, the amount of profit and income from financing is equated to the volume of production of such products, which is directly related to the technical level of production, the adopted technology and the organization of processes, the profitability of processed products is 18%, and the revenue from its sale is 14.8%. In the modern bakery industry, the establishment of the production of this type of freshly prepared bakery products will give very good results.

industrialization, technology, product competitiveness, bread, bakery products, biological value, sprouted chickpea flour, quality analysis, product efficiency, productivity, non-traditional raw materials.

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2026-03-27