title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¿Ð¾Ð½Ð¸Ð¶ÐµÐ½Ð½ÑÐ¼ Ð³Ð»Ð¸ÐºÐµÐ¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¸Ð½Ð´ÐµÐºÑÐ¾Ð¼
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 of flour confectionery products with a reduced glycemic index
Creators: name: ÐÐ¾Ð²ÑÐµÐ½ÐºÐ¾, Ð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¸Ð³Ð¸ÐµÐ½Ð° Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð³Ð»Ð¸ÐºÐµÐ¼Ð¸ÑÐµÑÐºÐ¸Ð¹ Ð¸Ð½Ð´ÐµÐºÑ
ÑÐ°Ñ Ð°ÑÐ¾Ð·Ð°Ð¼ÐµÐ½Ð¸ÑÐµÐ»Ð¸
Ð¼ÑÑÐ½ÑÐµ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
ÑÐµÐ»ÑÐ½Ð¾Ð·ÐµÑÐ½Ð¾Ð²Ð°Ñ Ð¼ÑÐºÐ°
glycemic index
sweeteners
flour confectionery
whole grain flour

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description: The topic of the final qualifying work: "Development of technology of flour confectionery products with a reduced glycemic index". This work is devoted to the development of the formulation and technology of flour confectionery products with a reduced glycemic index due to the use of whole wheat flour and fillings based on soft cottage cheese with a mass fraction of fat of 5 % and the replacement of sucrose with stevia. Goals set in the work:Â study domestic and foreign literature on the subject of the study; to justify the choice of prescription components, including whole wheat flour, soft cottage cheese with a mass fraction of 5 % fat, sweetener and stabilizer;Â to determine the quality indicators of raw materials, baked sand semi-finished products, fillings based on soft cottage cheese (organoleptic, physico-chemical, microbiological); to develop an assortment and regulatory and technological documentation for flour confectionery products made of shortbread dough with various fillings in order to reduce the glycemic index in products. In this paper, the effect of replacing the traditional prescription components of shortbread dough and cottage cheese cream with ingredients with a reduced glycemic index (whole wheat flour, soft cottage cheese with a fat mass fraction of 5 %, sweetener, xanthan gum,) on quality indicators, as well as on changes in the shelf life of finished products is studied. According to the results of the organoleptic analysis, it was noted that when replacing ingredients, the sensory characteristics of the finished products practically do not differ from traditional similar products, the average score was 4.8.Â Based on the conducted experimental studies, it can be said that the change in the components of the recipe slightly affects the appearance and taste of the product, gives a special flavor, a light sweetness, makes the products more delicate and crumblier. The shelf life remains within the acceptable range and is 48 hours.