title: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ ÑÐ¼ÑÐ»ÑÐ³Ð°ÑÐ¾ÑÐ¾Ð² Ð½Ð° ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð±Ð¸ÑÐºÐ²Ð¸ÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð²
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: Investigation of the effect of emulsifiers on the properties of biscuit semi-finished products
Creators: name: ÐÐ°Ð¼ÐµÐ½ÑÐºÐ¸Ñ, ÐÐºÐ°ÑÐµÑÐ¸Ð½Ð°
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: ÑÐ¼ÑÐ»ÑÐ³Ð°ÑÐ¾ÑÑ
Ð¼ÑÑÐ½ÑÐµ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ð¿Ð¸ÑÐµÐ²ÑÐµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸
emulsifiers
flour confectionery
food additive

description: Ð¢ÐµÐ¼Ð° Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: Â«ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ ÑÐ¼ÑÐ»ÑÐ³Ð°ÑÐ¾ÑÐ¾Ð² Ð½Ð° ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð±Ð¸ÑÐºÐ²Ð¸ÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð²Â». ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð±Ð¸ÑÐºÐ²Ð¸ÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¿ÑÐ¸ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸Ð¸ ÑÐ¼ÑÐ»ÑÐ³Ð°ÑÐ¾ÑÐ¾Ð². ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: ï­ ÐÐ·ÑÑÐ¸ÑÑ Ð¾ÑÐµÑÐµÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¸ Ð·Ð°ÑÑÐ±ÐµÐ¶Ð½ÑÑ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ Ð¿Ð¾ ÑÐµÐ¼Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ; ï­ ÐÐ¿Ð¸ÑÐ°ÑÑ Ð¸ ÑÐµÐ¾ÑÐµÑÐ¸ÑÐµÑÐºÐ¸ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°ÑÑ Ð²ÑÐ±Ð¾Ñ ÑÐ¼ÑÐ»ÑÐ³Ð°ÑÐ¾ÑÐ¾Ð² Ð´Ð»Ñ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð² Ð½Ð°ÑÑÐ½Ð¾Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¸; ï­ ÐÑÐ¾Ð²ÐµÑÑÐ¸ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ½ÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð³Ð¾ÑÐ¾Ð²ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð²; ï­ ÐÑÑÐ²Ð¸ÑÑ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½ÑÐ¹ Ð¿ÑÐ¾ÑÐµÐ½Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸Ñ ÑÐ¼ÑÐ»ÑÐ³Ð°ÑÐ¾ÑÐ¾Ð² Ð² Ð±Ð¸ÑÐºÐ²Ð¸ÑÐ½ÑÐµ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÑ, Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸, Ð¾ÑÐ½Ð¾Ð²ÑÐ²Ð°ÑÑÑ Ð½Ð° Ð²ÑÐ±Ð¾Ñ. Ð Ð½Ð°ÑÑÐ¾ÑÑÐµÐ¹ ÑÐ°Ð±Ð¾ÑÐµ Ð¸Ð·ÑÑÐµÐ½Ð¾ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ ÑÐ¼ÑÐ»ÑÐ³Ð°ÑÐ¾ÑÐ¾Ð² Ð½Ð° ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸, Ð° ÑÐ°ÐºÐ¶Ðµ Ð½Ð° Ð¿ÑÐ¾Ð´Ð»ÐµÐ½Ð¸Ðµ ÑÑÐ¾ÐºÐ¾Ð² Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸ Ð³Ð¾ÑÐ¾Ð²ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. ÐÐ»Ñ ÑÑÐ¾Ð³Ð¾ Ð±ÑÐ»Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÐµ Ð²Ð¸Ð´Ñ Ð±Ð¸ÑÐºÐ²Ð¸ÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð±ÐµÐ· Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº Ð¸ Ñ Ð²Ð²ÐµÐ´ÐµÐ½Ð¸ÐµÐ¼ ÑÐ¼ÑÐ»ÑÐ³Ð°ÑÐ¾ÑÐ¾Ð², Ð° Ð¸Ð¼ÐµÐ½Ð½Ð¾ Â«ADMUL EMULSPONGE 5306Â» (ÐÐ¸Ð´ÐµÑÐ»Ð°Ð½Ð´Ñ) Ð¸ Â«Ekolite SL 68 SÂ» (ÐÐ°Ð»Ð°Ð¹Ð·Ð¸Ñ). ÐÐ¾ Ð¸ÑÐ¾Ð³Ð°Ð¼ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ Ð¾ÑÐµÐ½ÐºÐ¸ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¾ÑÐ¼ÐµÑÐµÐ½Ð¾, ÑÑÐ¾ Ð»ÑÑÑÐ¸Ð¼Ð¸ ÑÐµÐ½ÑÐ¾ÑÐ½ÑÐ¼Ð¸ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ°Ð¼Ð¸ Ð¾ÑÐ»Ð¸ÑÐ°ÑÑÑÑ Ð±Ð¸ÑÐºÐ²Ð¸ÑÑ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÑÐ¼ÑÐ»ÑÐ³Ð°ÑÐ¾ÑÐ° Â«ADMUL EMULSPONGE 5306Â» Ð² ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ðµ 0,6 %. ÐÑÑÐ¾Ð´Ñ Ð¸Ð· Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½ÑÑ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹, Ð¼Ð¾Ð¶Ð½Ð¾ Ð³Ð¾Ð²Ð¾ÑÐ¸ÑÑ Ð¾ ÑÐ¾Ð¼, ÑÑÐ¾ Ð²Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ ÑÐ¼ÑÐ»ÑÐ³Ð°ÑÐ¾ÑÐ¾Ð² Ð¿Ð¾Ð»Ð¾Ð¶Ð¸ÑÐµÐ»ÑÐ½Ð¾ Ð²Ð»Ð¸ÑÐµÑ Ð½Ð° ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð±Ð¸ÑÐºÐ²Ð¸ÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð²: ÑÐ»ÑÑÑÐ°ÑÑ Ð¿Ð¾ÑÐ¸ÑÑÐ¾ÑÑÑ Ð³Ð¾ÑÐ¾Ð²ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð¿ÑÐ¸Ð´Ð°ÑÑ Ð¿ÑÐ¸ÑÑÐ½ÑÐ¹ Ð²Ð½ÐµÑÐ½Ð¸Ð¹ Ð²Ð¸Ð´, Ð´ÐµÐ»Ð°ÑÑ Ð¼ÑÐºÐ¸Ñ Ð¼ÑÐ³ÑÐµ, Ð° ÑÐ°ÐºÐ¶Ðµ Ð·Ð°Ð¼ÐµÐ´Ð»ÑÑÑ Ð¿ÑÐ¾ÑÐµÑÑ Ð¿Ð»ÐµÑÐ½ÐµÐ²ÐµÐ½Ð¸Ñ Ð¸ ÑÐ²ÐµÐ»Ð¸ÑÐ¸Ð²Ð°ÑÑ ÑÑÐ¾ÐºÐ¸ Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸.
description: The subject of the graduate qualification work is Â«Investigation of the effect of emulsifiers on the properties of biscuit semi-finished productsÂ». The given work is dedicated to studying of the properties of biscuit semi-finished products when adding emulsifiers. The research set the following goals: ï­ Study domestic and foreign literature on the research topic; ï­ Describe and theoretically justify the choice of emulsifiers for use in scientific research; ï­ Conduct laboratory studies of finished semi-finished products; ï­ Identify the optimal percentage of adding emulsifiers to biscuit semi-finished products, and develop recommendations based on the choice. In this paper, the influence of emulsifiers on physical, chemical and organoleptic indices, as well as on the extension of shelf life of finished products, is studied. For this purpose, various types of biscuit semi-finished products were produced without the use of additives and with the introduction of emulsifiers, Â«ADMUL EMULSPONGE 5306Â» (Netherlands) and Â«Ekolite SL 68 SÂ» (Malaysia). According to the resulted of the organoleptic evaluation of products, it was noted that the best sensory characteristics are biscuits with the addition of an emulsifier Â«ADMUL EMULSPONGE 5306Â» in an amount of 0.6 %. Based on the conducted physical and chemical studies, we can say that the introduction of emulsifiers has a positive effect on the properties of biscuit semi-finished products: they improve the porosity of finished products, give a pleasant appearance, make the crumb softer, and also slow down the process of mold formation and increase the shelf life.