title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÐµÑÐµÐ½ÑÑ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¼ÑÐºÐ¸ Ð¸Ð· Ð¿ÑÐ¾ÑÐ¾ÑÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¾Ð²ÑÐ° Ñ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½ÑÐ¼ Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½Ð½ÑÐ¼ ÑÐ¾ÑÑÐ°Ð²Ð¾Ð¼
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 cookie technology based on sprouted oat flour with an enriched vitamin composition
Creators: name: ÐÐµÑÐ°ÑÐ¸Ð¼Ð¾Ð²Ð°, ÐÐµÑÐ°
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: 2024
Subjects: Ð¾Ð²ÑÑÐ½Ð¾Ðµ Ð¿ÐµÑÐµÐ½ÑÐµ
Ð¿ÑÐ¾ÑÐ¾ÑÑÐºÐ¸ Ð¾Ð²ÑÐ°
Ð¼ÑÐºÐ° Ð¸Ð· Ð¿ÑÐ¾ÑÐ¾ÑÑÐºÐ¾Ð² Ð¾Ð²ÑÐ°
Ð¼ÑÐºÐ° Ð¾Ð²ÑÑÐ½Ð°Ñ
ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐ¹ Ð¿ÑÐ¾Ð´ÑÐºÑ
Ð¿Ð¸ÑÐµÐ²Ð°Ñ ÑÐµÐ½Ð½Ð¾ÑÑÑ
Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ ÑÐµÐ½Ð½Ð¾ÑÑÑ
oat cookies
oat sprouts
oat sprouts flour
oat flour
functional product
nutritional value
biological value

description: Ð Ð´Ð°Ð½Ð½Ð¾Ð¹ Ð¼Ð°Ð³Ð¸ÑÑÐµÑÑÐºÐ¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ Ð±ÑÐ» Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ, Ð² ÑÐ¾Ð¼ ÑÐ¸ÑÐ»Ðµ Ð¾Ð²ÑÑÐ½Ð¾Ðµ Ð¿ÐµÑÐµÐ½ÑÐµ. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ°ÐºÐ¶Ðµ Ð¿Ð¾ÐºÐ°Ð·ÑÐ²Ð°ÑÑ, Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¿ÑÐ¾ÑÐ°ÑÐ¸Ð²Ð°Ð½Ð¸Ñ Ð¾Ð²ÑÐ° Ð² Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸ÑÑ ÑÐ»ÑÑÑÐ°ÐµÑ ÐµÐ³Ð¾ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¸ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÑÑ ÑÐµÐ½Ð½Ð¾ÑÑÑ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½Ð°Ñ Ð² ÑÐ°Ð¼ÐºÐ°Ñ Ð¼Ð°Ð³Ð¸ÑÑÐµÑÑÐºÐ¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐµÑÐµÐ¿ÑÑÑÐ° Ð¾Ð²ÑÑÐ½Ð¾Ð³Ð¾ Ð¿ÐµÑÐµÐ½ÑÑ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ Ð¿ÑÐ¾ÑÐ¾ÑÑÐºÐ¾Ð² Ð¾Ð²ÑÐ° Ð±ÑÐ»Ð° Ð¿Ð¾Ð´Ð²ÐµÑÐ³Ð½ÑÑÐ° Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¾Ð¼Ñ Ð°Ð½Ð°Ð»Ð¸Ð·Ñ, ÐºÐ¾ÑÐ¾ÑÑÐ¹ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð», ÑÑÐ¾ ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²ÑÐµÑ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½Ð¾Ð¹ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸. Ð Ð°ÑÑÐµÑÑ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð¸ ÑÐ½ÐµÑÐ³ÐµÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð¿Ð¾Ð´ÑÐ²ÐµÑÐ´Ð¸Ð»Ð¸, ÑÑÐ¾ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸Ðµ Ð¼ÑÐºÐ¸ Ð¸Ð· Ð¿ÑÐ¾ÑÐ¾ÑÑÐºÐ¾Ð² Ð¾Ð²ÑÐ° ÑÐ²ÐµÐ»Ð¸ÑÐ¸Ð»Ð¾ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ Ð±ÐµÐ»ÐºÐ° Ð¸ Ð¾Ð±Ð¾Ð³Ð°ÑÐ¸Ð»Ð¾ Ð¿ÐµÑÐµÐ½ÑÐµ Ð¼Ð¸Ð½ÐµÑÐ°Ð»Ð°Ð¼Ð¸ Ð¸ Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½Ð°Ð¼Ð¸. Ð¢Ð°ÐºÐ¶Ðµ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¿Ð¾ÐºÐ°Ð·ÑÐ²Ð°ÑÑ, ÑÑÐ¾ Ð°Ð¼Ð¸Ð½Ð¾ÐºÐ¸ÑÐ»Ð¾ÑÑ Ð² Ð±ÐµÐ»ÐºÐµ ÑÑÐ°Ð»Ð¸ Ð±Ð¾Ð»ÐµÐµ ÑÐ±Ð°Ð»Ð°Ð½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐµ. ÐÐ°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ½ÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾Ð´ÑÐ²ÐµÑÐ´Ð¸Ð»Ð¸ ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¸Ðµ Ð¸Ð·ÑÑÐµÐ½Ð½ÑÑ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸ÑÐ¼ ÐÐÐ¡Ð¢Ð° Ð¸ Ð¸Ñ ÐºÐ»Ð°ÑÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ ÐºÐ°Ðº ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ°. ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¾ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ðµ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ Ð¸ Ð¿ÑÐ¾ÐµÐºÑÐ° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ Ð´Ð»Ñ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¾Ð²ÑÑÐ½Ð¾Ð³Ð¾ Ð¿ÐµÑÐµÐ½ÑÑ Ð² Ð»Ð¸Ð½Ð¸Ñ Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¿ÑÐ¸ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ð¼ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ðµ. 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, Google Scholar. 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.Â 
description: In this masters thesis, an analysis of functional food products, including oatmeal cookies, was carried out. Research also shows that using oat sprouting in confectionery improves its nutritional and biological value. The recipe for oatmeal cookies with the addition of oat sprouts, developed as part of the masters thesis, was subjected to organoleptic analysis, which showed that the quality of the product complies with regulatory documentation. Calculations of nutri-tional and energy value confirmed that the addition of oat sprout flour increased the protein content and enriched the cookies with minerals and vitamins. The results also show that the amino acids in the protein have become more balanced. Laboratory studies confirmed the compliance of the studied samples with GOST requirements and their classification as a functional product. Documentation and design of production facilities for the preparation of functional oatmeal cookies in the line of flour confectionery products in the confectionery industry have been introduced. When performing the literature review, the following databases were used: eLIBRARY.RU, Ciberleninka, ScienceDirect, Google Scholar. Statistical processing of experimental data was carried out using Microsoft Excel.