title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð¾Ð³Ð¾ Ñ Ð»ÐµÐ±Ð° Ð´Ð»Ñ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð¿Ð¾ Ð´Ð¸ÐµÑÐµ ÐÐ°Ð¹ÐµÑ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 development of gluten-free bread for nutrition according to the Mayer diet
Creators: name: Ð¦Ð¸ÑÑÐ»ÑÐ½Ð¸ÐºÐ¾Ð²Ð°, ÐÐ»ÐµÐºÑÐ°Ð½Ð´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´Ð¸ÐµÑÐ° ÐÐ°Ð¹ÐµÑÐ°
ÑÐ¸ÑÐ¾Ð²Ð°Ñ Ð¼ÑÐºÐ°
Ð¼ÑÐºÐ° Ð¸Ð· Ð·ÐµÐ»ÐµÐ½Ð¾Ð¹ Ð³ÑÐµÑÐ¸Ñ Ð¸
Ð°Ð¼Ð°ÑÐ°Ð½ÑÐ¾Ð²Ð°Ñ Ð¼ÑÐºÐ°
Ð»ÑÐ½ÑÐ½Ð°Ñ Ð¼ÑÐºÐ°
Ð³Ð»ÑÑÐµÐ½
Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÐµ Ð·Ð°ÐºÐ²Ð°ÑÐºÐ¸
ÑÐµÐ»Ð¸Ð°ÐºÐ¸Ñ
the Mayer diet
rice flour
green buckwheat flour
amaranth flour
flaxseed flour
gluten
gluten-free starter cultures
celiac disease

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description: This thesis is devoted to the development of recipes and production technologies of gluten-free bakery products for nutrition according to the Mayer diet. The following objectives were achieved during the study: 1. conduct market research of gluten-free products and itâs connection with nutrition, analyze the Mayer dietâs and modern Mayer-medicine. 2. study gluten-free types of flour and starter cultures. 3. research gluten-free bakery products based on amaranth and rice gluten-free starter cultures with an optimal ratio of different flour types according to organoleptic, physicochemical and microbiological parameters, develop recipes and technologies for bread production, calculate the nutritional value. 4. comprehensively assess the quality of baked products and develop concept technical and technological documents for a new type of production. 5. implement the best bread samples into production (in Kislovodsk MediSpa-hotel Mayrveda 5* - the official center of Mayer medicine). Portals and data bases that were used for reference: eLIBRARY.RU, Elsevier ScienceDirect, Scopus, ConsultantPlus, PubMed. Statistical processing of experimental data was made with Microsoft Excel package and Google docs. Research was carried out in the equipped and technological laboratories of the Higher School of Biotechnology and Food Processing Institute of Biomedical Systems and Biotechnologies from Peter the Great St. Petersburg Polytechnic University, Krasnoyarsk State Agrarian University, Siberian State University of Science and Technology named after Academician M.F. Reshetnev. During the research, an organoleptic, physico-chemical and microbiological assessment of gluten-free flour and finished bakery products work was conducted. Analyzing the developed products based on gluten-free flour and starter cultures, it can be concluded that the bread has the required structure, organoleptic indicators and nutritional value for the Mayer diet.Â  Â  Â  The research results showed that introduction of gluten-free bakery products with high nutritional and energy value and low calorie is advisable not only to people who follow the Mayer diet and suffer from gluten-sensitive enteropathy, but also for ordinary consumers leading a healthy lifestyle.