title: Ð¢ÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð½Ð°Ð·Ð½Ð°ÑÐµÐ½Ð¸Ñ Ñ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ð¼Ð¸ Ð²ÐµÑÐµÑÑÐ²Ð°Ð¼Ð¸ ÐºÑÐºÑÑÑÐ·Ð½Ð¾Ð³Ð¾ Ð·Ð°ÑÐ¾Ð´ÑÑÐ°
title: Ð½Ð°ÑÑÐ½ÑÐ¹ Ð´Ð¾ÐºÐ»Ð°Ð´
titleType: Subtitle
title: Functional flour confectionery technology with biological substances of corn germ
Creators: name: ÐÐ°ÑÐ²ÐµÐµÐ²Ð°, Ð®Ð»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: 2020
Subjects: ÐÐ¸ÑÐµÐ²ÑÐµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ
ÐºÑÐºÑÑÑÐ·Ð°
ÐºÑÐºÑÑÑÐ·Ð½ÑÐ¹ Ð·Ð°ÑÐ¾Ð´ÑÑ
Ð¿Ð¾Ð»ÑÐ¾Ð±ÐµÐ·Ð¶Ð¸ÑÐµÐ½Ð½Ð°Ñ Ð¼ÑÐºÐ° ÐºÑÐºÑÑÑÐ·Ð½Ð¾Ð³Ð¾ Ð·Ð°ÑÐ¾Ð´ÑÑÐ°
ÑÐµÐ»Ð¸Ð°ÐºÐ¸Ñ
Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð²ÐµÑÐµÑÑÐ²Ð°
Ð¼ÑÑÐ½ÑÐµ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ð¸Ð· Ð¼ÑÐºÐ¸ ÐºÑÐºÑÑÑÐ·Ð½Ð¾Ð³Ð¾ Ð·Ð°ÑÐ¾Ð´ÑÑÐ°
corn
corn germ
semi-skimmed corn germ flour
celiac disease
biological substances
flour confectionery products made from corn germ flour

description: Ð¦ÐµÐ»ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð»ÑÐµÑÑÑ Ð¸Ð·ÑÑÐµÐ½Ð¸Ðµ Ñ Ð¸Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ ÑÐ¾ÑÑÐ°Ð²Ð° Ð¿Ð¾Ð»ÑÐ¾Ð±ÐµÐ·Ð¶Ð¸ÑÐµÐ½Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸ ÐºÑÐºÑÑÑÐ·Ð½Ð¾Ð³Ð¾ Ð·Ð°ÑÐ¾Ð´ÑÑÐ° Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ ÐµÐµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼. Ð¢ÐµÐ¾ÑÐµÑÐ¸ÑÐµÑÐºÐ°Ñ Ð·Ð½Ð°ÑÐ¸Ð¼Ð¾ÑÑÑ Ð´Ð¸ÑÑÐµÑÑÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ð¾Ð±ÑÑÐ»Ð¾Ð²Ð»ÐµÐ½Ð° ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ¾Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹, Ð½Ð°Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð½ÑÑ Ð½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ðµ Ð¿ÐµÑÑÐ¿ÐµÐºÑÐ¸Ð²Ð½Ð¾Ð³Ð¾ Ð½ÐµÑÑÐ°Ð´Ð¸ÑÐ¸Ð¾Ð½Ð½Ð¾Ð³Ð¾ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ° Ð¿Ð¸ÑÐµÐ²Ð¾Ð³Ð¾ ÑÑÑÑÑ: Ð¿Ð¾Ð»ÑÐ¾Ð±ÐµÐ·Ð¶Ð¸ÑÐµÐ½Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸ ÐºÑÐºÑÑÑÐ·Ð½Ð¾Ð³Ð¾ Ð·Ð°ÑÐ¾Ð´ÑÑÐ°. ÐÑÐ°ÐºÑÐ¸ÑÐµÑÐºÐ°Ñ Ð·Ð½Ð°ÑÐ¸Ð¼Ð¾ÑÑÑ: ÑÐ°ÑÑÐ¸ÑÐµÐ½ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½Ð¾Ð¹ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÑÑ; ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¸ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ñ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð½ÐµÑÑÐ°Ð´Ð¸ÑÐ¸Ð¾Ð½Ð½Ð¾Ð³Ð¾ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ° Ð¿Ð¸ÑÐµÐ²Ð¾Ð³Ð¾ ÑÑÑÑÑ: Ð¿Ð¾Ð»ÑÐ¾Ð±ÐµÐ·Ð¶Ð¸ÑÐµÐ½Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸ ÐºÑÐºÑÑÑÐ·Ð½Ð¾Ð³Ð¾ Ð·Ð°ÑÐ¾Ð´ÑÑÐ°; ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÑ ÑÐµÑ Ð½Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð¸ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ (Ð¢Ð£ Ð¸ Ð¢Ð) Ð½Ð° Ð¿ÐµÑÐ¾ÑÐ½Ð¾Ðµ Ð¿ÐµÑÐµÐ½ÑÐµ Ð¸ Ð±Ð¸ÑÐºÐ²Ð¸ÑÑ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ Ð¿Ð¾Ð»ÑÐ¾Ð±ÐµÐ·Ð¶Ð¸ÑÐµÐ½Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸ ÐºÑÐºÑÑÑÐ·Ð½Ð¾Ð³Ð¾ Ð·Ð°ÑÐ¾Ð´ÑÑÐ°.
description: The aim of the study is to study the chemical composition of semi-skimmed corn germ flour and develop flour confectionery products using it. The theoretical significance of the thesis is due to a set of studies aimed at studying a promising non-traditional source of food raw materials: semi-skimmed corn germ flour. Practical significance: expanded the range of flour confectionery products of high biological value; developed and proved recipe of flour confectionery products with use of non-food raw materials source: poluobnazhennoy flour corn germ; drafted sets of technical and technological documentation (TU, TI) on the shortbread and biscuits with the addition of poluobnazhennoy flour corn germ.