title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð·ÐµÑÐ½Ð¾Ð²ÑÑ Ð±Ð°ÑÐ¾Ð½ÑÐ¸ÐºÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð³ÑÐµÑÐ½ÐµÐ²Ð¾Ð¹ ÐºÑÑÐ¿Ñ (Ð¿Ð¾ Ð·Ð°ÐºÐ°Ð·Ñ ÐÐÐ "ÐÐ¸Ð²Ð¾-Ð¥Ð»ÐµÐ±")
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Formation of consumer properties of grain bars based on buckwheat (by order of LLC " Divo-Hleb")
Creators: name: ÐÐ¾ÑÐ°Ð±Ð»ÐµÐ²Ð°, ÐÐ¸ÐºÑÐ¾ÑÐ¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2021
Subjects: Ð¢ÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð·ÐµÑÐ½Ð¾Ð²ÑÐµ Ð±Ð°ÑÐ¾Ð½ÑÐ¸ÐºÐ¸
Ð³ÑÐµÑÐ½ÐµÐ²Ð°Ñ ÐºÑÑÐ¿Ð°
ÑÑÐºÐ²Ð°
ÐºÐ°ÑÐ¾ÑÐ¸Ð½Ð¾Ð¸Ð´Ñ
Ð¼Ð°Ð»ÑÑÐ¾Ð´ÐµÐºÑÑÑÐ¸Ð½
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°
grain bars
buckwheat. pumpkin
carotenoids
maltodextrin
consumer properties

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description: This work is devoted to the formation of consumer properties of grain bars based on buckwheat in the production process. Tasks that were solved in the course of the work: 1. The article considers the commodity characteristics of grain bars based on the analysis of domestic and foreign literature, patent documentation. 2. The analysis of the assortment, composition and consumer preferences in the market segment of grain bars is carried out. 3. The technology of preparation of semi-finished products from buckwheat groats and drying modes of pumpkin semi-finished products with maximum preservation of biologically active substances have been developed. 4.The possibility of using maltodextrin with a different dextrose equivalent for the preparation of a bundle syrup was investigated. 5. The recipe and production technology of grain bars based on buckwheat were developed and their quality was evaluated. The research was conducted on the basis of the laboratory of Consumer Goods Expertise of the Higher School of Service and Trade. The paper uses standard and generally accepted methods of research in commodity science, modeling of recipes and technologies. To form the quality of grain bars that meet the requirements of consumers, several options for preparing semi-finished products from buckwheat have been developed, and the drying modes of pumpkin semi-finished products have been optimized with maximum preservation of BAS. The use of maltodextrin with honey as a binding ingredient provided the grain bars with sufficient plasticity. The developed recipe and technology of grain bars can be recommended for production.