title: Ð¡Ð¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð±Ð¸ÑÐºÐ²Ð¸ÑÐ½Ð¾Ð³Ð¾ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ° Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸
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: Improving of the technology of biscuit using hemp flour
Creators: name: ÐÑÐ¸ÑÐºÐ¸Ð½, ÐÐ²Ð³ÐµÐ½Ð¸Ð¹
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¢ÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÐÐ¸ÑÐµÐ²ÑÐµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ
ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð°Ñ Ð¼ÑÐºÐ°
Ð±Ð¸ÑÐºÐ²Ð¸ÑÐ½Ð¾Ðµ ÑÐµÑÑÐ¾
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
hemp flour
biscuit dough
quality parameters
gluten free products

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description: 79 pages, 22 figures, 17 tables, 5 appendices. The subject of the graduate qualification work is Â«Improving of the technology of biscuit using hemp flourÂ». The aim of the work is to study the possibility of using hemp flour to create gluten-free biscuit baked goods. In the study of hemp flour (manufacturer LLC "Victoria"), the following parameters were determined: humidity (5.8 Â± 0.3)%, acidity (6.9 Â± 0.2)%, the content of flavonoids (8.1 Â± 0.1) mg/100 g, the amount of P-carotene - (4.41 Â± 0.03) mg/100 g. A new technology was developed to prepare the biscuit dough in a âseparateâ way, in which the yolks were beaten up with 1/4 sugar, and the whites were beaten up until they increased in volume by six times and brewed with syrup with a temperature of 120 Â°Ð¡ . Flour and cocoa powder were added immediately before baking the part-cooked product. The products were baked at a temperature of 180Â°C for 20 min. The following physical-chemical and technological parameters were de-termined in the finished products: moisture, porosity, deformation and swelling of the crumb. During storage of products, the dynamics of microbiological indicators and water activity was determined, which made it possible to establish the shelf life of hemp flour biscuits 10 days . The results objectively proved the possibility of using hemp flour for the production of baked gluten-free biscuit products. Finished products had high organoleptic and rheological properties, nutrition (proteins 14 g, fats 11 g, carbohydrates 32 g) and energy value of 280 kcal. The use of hemp flour enriched the product with magnesium, zinc, phosphorus, P-carotene and omega-6 fatty acids.