1. development of novavoil industry at the same time obsolete equipment

1.DEVELOPMENT OF NOVAVOIL INDUSTRY

2. At the same time obsolete equipment

N o n is flour, water, salt, sugar, fat1 milk and other products

yeast and yeast, prepared from q o ‘shib (or q o‘ shnias)

food obtained by baking dough

product. It is made mainly of wheat and rye flour

used. Sometimes corn, barley, no letter, etc.

soy or white j o ‘chorus flours q are used.

High nutritional value, excellent taste, unsatisfactory,

good digestion, ease of preparation, storage conditions

The bread of the people of the earth with its simplicity and stability

staple food, and in some countries in the diet

is the first product.

It is good for a person to eat hot, fragrant, soft and sweet bread

rest b a g ‘works. Therefore, one of the scientists of the twentieth century said, “Good

a piece of baked wheat bread, great for the human mind

It is one of his discoveries. N o n about k o ‘plab is great

proverbs say: "Bread is the sultan of horses - respect the bread", "Bread

"Death is the fullness of the hand," "Respect for bread is respect for the hand."

Making bread in the way we know it was known 6,000 years ago was.

In ancient times, people soaked grains in water

who ate their seeds. Then grind and cook the grain

those who began to consume. During this period, mainly grain products

b o ‘used in a cross-sectional view. The invention of various mills

As a result, on the surface or between the heated stones, ceramics

between the stones were baked round loaves of dough.

Later, people used different types of dough

learned how to make bread. The dough is crumbly

release of yeast and lactic acid bacteria from wheat and air

resulting in

The invention of baking bread from scratch

Since its inception, baking has developed

Bread for many centuries

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prepared at home. Residents of large cities, military

the need to provide bread to others, bakery

led to the development of industry.

First of all, all the processes of bread production are in hand

small bakeries were set up. Dough mixing,

mechanization of dough kneading and baking

as a result, cars manufactured in European countries and

small and large bakeries equipped with furnaces

began to find.

0 ‘In Uzbekistan at the beginning of the X X century such enterprises were the first

cities (such as Tashkent, Samarkand, Fergana). This

European bread in the cities as well as national bread

species and varieties also began to be prepared.

Radical re-equipment of bakery in 1925, bakery

construction of enterprises and equipment manufacturing machine base

decided to create. By the 30s, everyone was big

in cities, including regional centers of Uzbekistan,

there were bakeries equipped with machines and ovens.

Later mechanized bakeries all over the district

began to operate in the centers.

As a result of the humiliation of our government, the population is deprived of bread

The supply is constantly increasing. God’s independence

the problem of achieving q o ‘is solved. The best solution is to break your fears or problems into a series of smaller steps

flour, which is the main raw material for the industry.

N on m assortment of products m ukam m alization population

to be enriched by the types of bread consumed from the roof

need At the same time the bread is fresh for different segments of the population

varieties need to be created. These are treatments for children

using local raw materials for prophylactic purposes

(secondary dairy products, fruit and vegetable juices, purees,

powder, etc.) human demand, climatic conditions of the republic

taking into account the production of bakery products.

Continuous supply of non-alcoholic beverages, technological

efficient use of equipment and a new machine for the bread industry and

with the involvement of equipment.

At the current stage of economic independence of the Republic, first of all

careful use of equipment installed in enterprises,

modern prophylaxis and prolonging their service life

t a ’must be done.

At the same time obsolete equipment

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low-cost equipment manufactured in developed foreign countries

should be replaced.

The main functions of Tarm white: baking technology

improvement, the emergence of non-bakery products, technological

identify losses and costs and develop new standards,

is the certification of finished m products. These measures

The technical development of the network, the work of bakeries

leads to an increase in productivity.

Highly educated and experienced professionals in solving these problems

take the lead.

High for bread, confectionery and pasta industries

The first training of educated specialists was held in 1977 in Bukhara

was started at the Institute of Food and Light Industry Technology.

In recent years, these specialists are Tashkent chemical technology

is also being prepared at the institute. Further development of the network

and it depends on the selfless work of these specialists.

They undertake to receive quality raw materials, raw materials

whether storage and transmission to production

They undertake to receive quality raw materials, raw materials

finding suitable ways to store and transfer to production, bread

selection of optimal modes of production technological processes,

Establish or eliminate technical and chemical control at all stages

and reduce the amount of consumption, as well as the output of bread

to take measures to increase, rational plans of production

development and implementation, from the achievements of science and technology

Take measures to improve the quality of bread using local

nutritional and biological value using raw materials

developing new types of high-end non-bakery products

consists of exit.

Bread has long been revered and considered a sacred and sacred blessing in human daily consumption. It can be added to various dishes or eaten on its own. Archaeological evidence suggests that the cooking and consumption of cereal grains began between 10,000 and 15,000 years ago. During this time, fire was invented and it was possible to cook and eat grain. Initially, the grain was roasted in charcoal, then roasted inside the grain, the cooked grain was massaged and eaten. Almost one chapter of the Avesta is devoted to N., and is described as the most valuable product of agriculture.

With the advent of butterbur, instead of grinding the grain between the stones and eating it in the form of cereals, he began to make flour from grain and knead the dough and bake it on a hot stone or in the snow. With the discovery of yeast and the creation and improvement of ovens, tandoors, pans, and other N. cooking utensils, the preparation of N. from it reached a new, modern stage. Most importantly, baked N. from yeast-fermented dough cooks on heat and in its own steam, and in baked N. many small pores are formed. The porosity of N. facilitates its digestion in the body. The chemical composition of N. made from wheat flour is mainly 30-35% protein, 60-70% carbohydrates, fiber, vitamins V, V ,, RR, mineral salts, as well as iron, calcium,

The emergence of large cities and the development of industry necessitated the organization of large-scale production. As a result, enterprises producing N. products, factories, k-ts were created, their technological processes emerged, and the bakery industry emerged. At present, each country produces a variety of N. products based on the historical spirituality of the population.

In Uzbekis