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 Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÐºÑÐºÑÑÑÐ·Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ð´Ð»Ñ Ð±Ð¾Ð»ÑÐ½ÑÑ ÑÐµÐ½Ð¸Ð»ÐºÐµÑÐ¾Ð½ÑÑÐ¸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 of flour confectionery products based on corn flour for patients with phenylketonuria
Creators: name: ÐÑÐ¸Ð²Ð¾ÑÐ°Ð¿Ð¾Ð²Ð°, ÐÐ»ÑÐ³Ð°
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: 2023
Subjects: ÑÐµÐ½Ð¸Ð»ÐºÐµÑÐ¾Ð½ÑÑÐ¸Ñ
ÑÐµÐ½Ð¸Ð»Ð°Ð»Ð°Ð½Ð¸Ð½
Ð½ÐµÐ¿ÐµÑÐµÐ½Ð¾ÑÐ¸Ð¼Ð¾ÑÑÑ Ð±ÐµÐ»ÐºÐ°
ÐºÑÐºÑÑÑÐ·Ð½Ð°Ñ Ð¼ÑÐºÐ°
Ð°ÐºÐ²Ð°ÑÐ°Ð±Ð°
Ð±Ð¸ÑÐºÐ²Ð¸ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
phenylketonuria
phenylalanine
protein intolerance
corn flour
aquafaba
biscuit products

description: ÐÐ°Ð³Ð¸ÑÑÐµÑÑÐºÐ°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ Ð±Ð¸ÑÐºÐ²Ð¸ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð´Ð»Ñ Ð»ÑÐ´ÐµÐ¹ Ð±Ð¾Ð»ÑÐ½ÑÑ ÑÐµÐ½Ð¸Ð»ÐºÐµÑÐ¾Ð½ÑÑÐ¸ÐµÐ¹. Ð ÑÐ¾Ð´Ðµ Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð¸ ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ Ð¿ÑÐ¸ÑÐ¸Ð½Ñ Ð·Ð°Ð±Ð¾Ð»ÐµÐ²Ð°Ð½Ð¸Ñ Ð¸ Ð°Ð½Ð°Ð»Ð¸Ð· Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ñ Ð½Ð¸Ð·ÐºÐ¸Ð¼ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ ÑÐµÐ½Ð¸Ð»Ð°Ð»Ð°Ð½Ð¸Ð½Ð°. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½ ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½ÑÐ¹ Ð°Ð½Ð°Ð»Ð¸Ð· Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ð½Ð° ÐºÑÐºÑÑÑÐ·Ð½ÑÑ Ð¸ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸Ñ Ð½Ð° ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸. ÐÑÐ»Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ Ð¿ÑÐ¸Ð½ÑÐ¸Ð¿Ñ Ð¸ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð²ÑÐ±Ð¾ÑÐ° ÑÑÑÑÑ, ÑÐ°ÐºÐ¶Ðµ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÑÐµÑÐµÐ¿ÑÑÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð±ÑÐ»Ð¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ñ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ, ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸ ÑÑÑÑÐºÑÑÑÐ½Ð¾-Ð¼ÐµÑÐ°Ð½Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸Ð· ÐºÑÐºÑÑÑÐ·Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ñ Ð¿Ð¾Ð½Ð¸Ð¶ÐµÐ½Ð½ÑÐ¼ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ Ð±ÐµÐ»ÐºÐ°. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð¸ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ñ Ð°Ð¼Ð¸Ð½Ð¾ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾Ð³Ð¾ ÑÐºÐ¾ÑÐ° Ð¸ ÑÐµÐ½Ð¸Ð»Ð°Ð»Ð°Ð½Ð¸Ð½Ð° Ð² Ð±Ð¸ÑÐºÐ²Ð¸ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸ÑÑ Ð¸Ð· ÐºÑÐºÑÑÑÐ·Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸. ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ eLIBRARY.RU, Ciberleninka, ScienceDirect. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ Microsoft Excel.
description: The masters thesis is devoted to the study and development of biscuit products for people with phenylketonuria. In the course of this work, the causes of the disease and the analysis of the range of products with a low content of phenylalanine were considered. A comparative analysis of wheat flour for corn flour and their studies on chemical indicators was carried out. Principles and justification of the choice of raw materials were carried out, recipes of confectionery products and technologies of their production were also developed. In the work, organoleptic, physico-chemical and structural-mechanical quality indicators were performed on the basis of corn flour products with a reduced protein content. Calculations of the nutritional value and the content of amino acid skor and phenylalanine in biscuit products from corn flour have been carried out. The following eLibrary databases were used when performing the literature review.RU, Cyberleninka, ScienceDirect. Statistical processing of experimental data was carried out using the Microsoft Excel program.