*Channel of Technical Sciences, Assoc, Bukhara Engineering Technological Institute, The Republic of Uzbekistan
**Master, Bukhara Engineering Technological Institute, The Republic of Uzbekistan
Online published on 10 November, 2021.
The article focuses on the possibility and efficiency of the usage of the fine-dispersedwheat germ product as flour component of waterless oil-flour compositions where oil phase can exert preservative influence on the product at storage. Such oil-flour compositions can be used as special oil products intended for baking bakery foods of the functional purpose.
Oil-Flour Compositions, Waterless Oils, Germ Product, Thermal Processing, Oil-Acid Content, Functional Properties, Biological Value
