title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ ÐºÑÐ°Ñ Ð¼Ð°Ð»Ð¾ÑÐ¾Ð´ÐµÑÐ¶Ð°ÑÐµÐ³Ð¾ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ Ð½Ð° ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾-ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸Ð· Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²Ð¾Ð³Ð¾ ÑÐµÑÑÐ°
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: The effect of starch containing vegetable raw materials on the functional and technological properties of yeast dough products
Creators: name: ÐÐ°ÑÑÐ¸Ñ ÐÐµÐ½Ð¸ÑÐµÑ, Ð¤Ð°ÑÐ¸Ð¼Ð°
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: ÐºÑÐºÑÑÑÐ·Ð½Ð°Ñ Ð¼ÑÐºÐ°
ÑÐ¸ÑÐ¾Ð²Ð°Ñ Ð¼ÑÐºÐ°
ÑÐ¾ÐµÐ²Ð°Ñ Ð¼ÑÐºÐ°
Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð°Ñ Ð¼ÑÐºÐ°
Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
corn flour
rice flour
soy flour
vegetable raw materials
bakery products
functional products

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð°Ð½Ð°Ð»Ð¸Ð·Ñ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÐ¾Ð² Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ Ð¾ÑÐµÐ½ÐºÐµ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ (Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð°Ñ Ð¼ÑÐºÐ°, ÐºÑÐºÑÑÑÐ·Ð½Ð°Ñ Ð¼ÑÐºÐ°, ÑÐ¸ÑÐ¾Ð²Ð°Ñ Ð¼ÑÐºÐ°, ÑÐ¾ÐµÐ²Ð°Ñ Ð¼ÑÐºÐ°) Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÐµÑÐµÐ¿ÑÑÑÑ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ ÐµÐµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼. ÐÐ°Ð´Ð°ÑÐ¸, ÑÐµÑÐµÐ½Ð½ÑÐµ Ð² ÑÐ¾Ð´Ðµ ÑÐ°ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. ÐÑÐ±Ð¾Ñ Ð¸ ÑÐµÐ¾ÑÐµÑÐ¸ÑÐµÑÐºÐ¾Ðµ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·ÑÐµÐ¼Ð¾Ð³Ð¾ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ. 2. ÐÐ·ÑÑÐµÐ½Ð¸Ðµ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸Ðº Ð¸ÑÐ¿Ð¾Ð»ÑÐ·ÑÐµÐ¼Ð¾Ð³Ð¾ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ. 3. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÐºÑÐºÑÑÑÐ·Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸, ÑÐ¾ÐµÐ²Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ð¸ ÑÐ¸ÑÐ¾Ð²Ð¾Ð¹ Ð¼ÑÐºÐ¸. ÐÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð² Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸ÑÑ ÐÑÑÑÐµÐ¹ ÑÐºÐ¾Ð»Ñ Ð±Ð¸Ð¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¹ Ð¸ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ² Ð¡ÐÐ±ÐÐ£. ÐÑÐ»Ð¸ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ñ Ð½Ð°Ð¸Ð±Ð¾Ð»ÐµÐµ Ð²Ð°Ð¶Ð½ÑÐµ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÑ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸, ÐºÑÐºÑÑÑÐ·Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸, ÑÐ¸ÑÐ¾Ð²Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ð¸ ÑÐ¾ÐµÐ²Ð¾Ð¹ Ð¼ÑÐºÐ¸. ÐÑÐ»Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐµÐ¿ÑÑÑÐ° ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹.
description: The given work is dedicated to the analysis of the physicochemical parameters and organoleptic activities of bakery products, the research of vegetable raw materials (wheat flour, corn flour, rice flour, soybean flour) and formulation development. Of functional bakery products that use it. Tasks solved during the research: 1. The choice and theoretical justification of the use of vegetable raw materials. 2. The study of the physicochemical characteristics of the vegetable raw materials used. 3. The development of a recipe for the preparation of a bakery product using corn flour, soy flour and rice flour. The work was carried out on the basis of the laboratory of the SPbPU. The most important physicochemical parameters of wheat flour, corn flour, rice flour and soybean flour were investigated. The formulation of bakery products was developed.