title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½ÑÑ Ð±ÐµÐ»ÐºÐ¾Ð²ÑÐ¼ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¾Ð¼ ÑÐµÐ¼ÑÐ½ Ð¿Ð¾Ð´ÑÐ¾Ð»Ð½ÐµÑÐ½Ð¸ÐºÐ°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Development of bakery products enriched with sunflower seed protein concentrate
Creators: name: Ð¡ÑÑÐ°ÑÐµÐ²Ð°, ÐÐ°Ñ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±ÐµÐ»ÐºÐ¾Ð²ÑÐ¹ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°Ñ
ÑÐµÐ¼ÐµÐ½Ð° Ð¿Ð¾Ð´ÑÐ¾Ð»Ð½ÐµÑÐ½Ð¸ÐºÐ°
ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸
ÑÐ¾Ð·Ð´Ð°Ð½Ð¸Ðµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸
protein concentrate
sunflower seeds
development of bakery products
creation of additives

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description: This works is devoted to the study of protein concentrate from sunflower seeds as an additive in braky products, which is especially important against the background of protein deficiency in the diet of a modern person. The object of research is sunflower protein concentrate. The subject of the study is bakery products enriched with protein concentrates from sunflower seeds. The purpose of the study. To develop a bakery product enriched with sunflower seed protein concentrate. Tasks of the work: 1) To analyze the literature on the research topic. 2) To work out the recipe of bakery products. 3) Choose the amount of sunflower concentrate additive. 4) To study the organoleptic and physico-chemical properties of bakery products. 5) Calculate the energy composition of the received products. The work was carried out based on the laboratory of Institute of biomedical systems and biotechnology graduate school of biotechnology and food science. The methods of studying samples are: organoleptic parameters, acidity, humidity, porosity, shape stability, energy value. These indicators allow us to determine the quality of the samples obtained and conduct a comparative analysis. As a result of the work done, the following conclusions were made: 1. The analysis of the literature on the research topic was carried out. 2. TheÂ recipe of bakery products has been worked out. 3. Optimal amounts of sunflower protein concentrate additives have been selected. 4. The organoleptic and physico-chemical properties of bakery products have been studied.Â 5. The energy composition of the received products is calculatedBased on the conducted experiments, it can be concluded that all samples are suitable according to the established parameters. At the same time, the energy value and coverage of the daily protein requirement are higher in the sample with the addition of protein concentrate of sunflower meal.Â Â