title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð³Ð¸Ð¿Ð¾Ð°Ð»Ð»ÐµÑÐ³ÐµÐ½Ð½ÑÑ Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð´Ð»Ñ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð´ÐµÑÐµÐ¹
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: Development of technology for hypoallergenic flour confectionery products for children nutrition
Creators: name: ÐÐµÑÑÑÑÐ¸Ð½Ð°, 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: 2022
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ Ð´ÐµÑÐµÐ¹
Ð¿Ð¸ÑÐµÐ²Ð°Ñ Ð°Ð»Ð»ÐµÑÐ³Ð¸Ñ
Ð³Ð¸Ð¿Ð¾Ð°Ð»Ð»ÐµÑÐ³ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ñ
Ð¼ÑÑÐ½ÑÐµ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ð¾Ð¿ÑÐ¸Ð¼Ð¸Ð·Ð°ÑÐ¸Ñ Ð½ÑÑÑÐ¸ÐµÐ½ÑÐ½Ð¾Ð³Ð¾ ÑÐ¾ÑÑÐ°Ð²Ð°
nutrition for children
food allergy
hypoallergenic products
flour confectionery products
nutrient composition optimization

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description: The subject of the graduate qualification work is Â«Development of technology for hypoallergenic flour confectionery products for children nutritionÂ». Presented work is devoted to development of hypoallergenic flour confectionery products for children with food allergy nutrition. During the study, regulations and scientific works were studied to characterize nutrition of children with food allergy, to select prescription composition and enrichers, conforming to requirements, and to form quality and safety indicators of final product. Assortment of flour confectionery, selling in schools, and their preparation technology, prospects of improving recipes has been analyzed. Based on results of the research, several hypoallergenic flour confectionery product formulations (cookies, cupcakes, gingerbread) based on gluten-free flour mix have been developed, lipid acid composition, amino acid composition and mineral composition have been optimized. Quality and safety indicators of final products were evaluated, food storage limits are set based on the oxidative stability of lipid fraction. To produce new products technical and technological documentation was developed.