The study of the bread quality indices

It is expedient to enrich the flour obtained from the wheat genotypes Azamatli-95 and Gyrmyzy-gul-1 with proteins, vitamins, macro-, microelements and other active biological compounds. Chickpea flour was found to be richer in nutrients compared with wheat flour. Therefore, it is recommended to mix the flour obtained from the Narmin and Sultan varieties of chickpea with the wheat flour in the ratio 10:15:5.