title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº ÑÐµÐ´ÑÑ Ð½Ð° Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¿ÑÐ¸ Ñ ÑÐ°Ð½ÐµÐ½Ð¸Ð¸
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: The influence of zest additives on the microbiological parameters of bakery products during storage
Creators: name: Ð¨Ð¿Ð°Ðº, ÐÐ¸ÐºÐ¸ÑÐ°
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: 2024
Subjects: Ð´ÑÐ¾Ð¶Ð¶Ð¸
Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½ÑÐµ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÑ
Ñ Ð»ÐµÐ±
ÑÐ¸ÑÑÑÑÑ
Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÑ
yeast
normative documents
bread
citrus fruits
safety

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº ÑÐµÐ´ÑÑ Ð½Ð° Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½ÑÑ Ð¸Ð· Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸, Ð¿ÑÐ¸ ÑÑÐ°Ð½ÐµÐ½Ð¸Ð¸. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: â¢ Ð¸Ð·ÑÑÐ¸ÑÑ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ Ð¿Ð¾ ÑÐµÐ¼Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ; â¢ Ð¸Ð·ÑÑÐ¸ÑÑ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½Ð¾-ÑÐµÑÐ½Ð¸ÑÐµÑÐºÑÑ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ Ð½Ð° ÑÑÑÑÐµ Ð¸ Ð³Ð¾ÑÐ¾Ð²ÑÐµ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ; â¢ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ ÑÐµÑÐµÐ¿ÑÑÑÑ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº ÑÐµÐ´ÑÑ; â¢ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº ÑÐµÐ´ÑÑ; â¢ Ð¾ÑÐ²Ð¾Ð¸ÑÑ Ð¼ÐµÑÐ¾Ð´Ñ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð³Ð¾ÑÐ¾Ð²ÑÑ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹; â¢ Ð¾ÑÐ²Ð¾Ð¸ÑÑ Ð¼ÐµÑÐ¾Ð´Ñ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ñ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð³Ð¾ÑÐ¾Ð²ÑÑ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹; â¢ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°ÑÑ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ ÑÐµÐ´ÑÑ Ð½Ð° Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿ÑÐ¸ ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ Ð³Ð¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ°. ÐÐ±ÑÐµÐºÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: Ð·Ð°Ð¼Ð¾ÑÐ¾Ð¶ÐµÐ½Ð½Ð¾Ðµ ÑÐ³Ð¾Ð´Ð½Ð¾Ðµ ÑÑÑÑÐµ, ÑÐµÐ´ÑÐ° Ð°Ð¿ÐµÐ»ÑÑÐ¸Ð½Ð° Ð¸ Ð»Ð¸Ð¼Ð¾Ð½Ð°, Ð³Ð¾ÑÐ¾Ð²ÑÐµ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ. Ð Ð°Ð±Ð¾ÑÐ° Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ Ð±Ð¸Ð¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÐÐ¨ÐÐ¸ÐÐ ÐÐÐ¡Ð¸Ð Ð¸ Ð² Ð»Ð¸ÑÐµÐ½Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ Ð·Ð°Ð²Ð¾Ð´Ð° ÐÐÐ Â«ÐÑÐ°Ð²Ð¾ ÐÑÐµÐ¼Ð¸ÑÐ¼Â». ÐÐ½Ð°Ð»Ð¸Ð·Ð¸ÑÑÐµÐ¼ÑÐ¼Ð¸ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼Ð¸ Ð±ÑÐ»Ð¸: Ð¼Ð°ÑÑÐ¾Ð²Ð°Ñ Ð´Ð¾Ð»Ñ Ð²Ð»Ð°Ð³Ð¸ Ð² ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð¼ ÑÑÑÑÐµ, ÑÐ¸ÑÑÑÐµÐ¼Ð°Ñ ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÑ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ, ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ Ð°ÑÐºÐ¾ÑÐ±Ð¸Ð½Ð¾Ð²Ð¾Ð¹ ÐºÐ¸ÑÐ»Ð¾ÑÑ Ð² ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð¼ ÑÑÑÑÐµ. Ð Ð³Ð¾ÑÐ¾Ð²ÑÑ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸ÑÑ, Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½ÑÑ Ð¸Ð· Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÑÐµÐ´ÑÑ, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÑÐ»Ð¸ Ð½Ð¾ÑÐ¼Ð¸ÑÑÐµÐ¼ÑÐµ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ°Ð¼Ð¸: Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°, Ð¼Ð°ÑÑÐ¾Ð²ÑÑ Ð´Ð¾Ð»Ñ Ð²Ð»Ð°Ð³Ð¸ Ð³Ð¾ÑÐ¾Ð²ÑÑ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, ÑÐ¸ÑÑÑÐµÐ¼ÑÑ ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÑ, ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ Ð°ÑÐºÐ¾ÑÐ±Ð¸Ð½Ð¾Ð²Ð¾Ð¹ ÐºÐ¸ÑÐ»Ð¾ÑÑ Ð² Ð³Ð¾ÑÐ¾Ð²ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸ÑÑ, Ð²Ð»Ð°Ð¶Ð½Ð¾ÑÑÑ Ð¼ÑÐºÐ¸ÑÐ° Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð¼Ð°ÑÑÐ¾Ð²ÑÑ Ð´Ð¾Ð»Ñ Ð¶Ð¸ÑÐ°. Ð¦ÐµÐ»Ñ ÑÐ°Ð±Ð¾ÑÑ: ÑÑÑÐ°Ð½Ð¾Ð²Ð¸ÑÑ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸Ñ ÑÐµÐ´ÑÑ Ð² ÑÐµÑÑÐ¾ Ð¸Ð· Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ð½Ð° Ð¸Ð·Ð¼ÐµÐ½ÐµÐ½Ð¸Ðµ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð¿ÑÐ¸ ÑÑÐ°Ð½ÐµÐ½Ð¸Ð¸ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. ÐÐ°ÐºÐ»ÑÑÐµÐ½Ð¸Ðµ: Ð³Ð¾ÑÐ¾Ð²ÑÐ¹ Ð¿ÑÐ¾Ð´ÑÐºÑ Ð±ÑÐ» ÑÑÐ°Ð²Ð½ÐµÐ½ Ñ ÐÐÐ¡Ð¢ 31805, Ð° ÑÐ°ÐºÐ¶Ðµ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸Ñ ÑÐµÐ´ÑÑ Ð½Ð° Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸.
description: This work is devoted to the study of the effect of zest additives on microbiological parameters. Tasks that were solved during the research: â¢ To study the literature sources on the research topic; â¢ Study the regulatory and technical documentation for baking buns and regulatory documentation for the requirements of raw materials; â¢ Master the methods of determining the indicators described in the Guest; â¢ To investigate the effect of adding citrus on the shelf life of the product; â¢ Prepare baked goods with or without lemon; â¢ Research the products obtained. Objects of research: buns, vegetable raw materials. The work was carried out on the basis of the laboratory of biotechnology of the HSE IBSiB. The analyzed indicators were: organoleptic, the mass fraction of solids in buns, the acidity of buns by titration, the content of ascorbic acid in buns, the moisture content of the crumb of buns, the mass fraction of fat in buns, the mass fraction of moisture in vegetable raw materials, the acidity of vegetable raw materials, the content of ascorbic acid in vegetable raw materials. The purpose of the work: to establish the effect of the addition of zest on microbiological parameters. Conclusions: the finished product was compared with GOST 31805, and the effect of adding zest on microbiological parameters was also estab.