title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑ Ð¸ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÑ Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹
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: Development of recipes and technologies of gluten-free bread products
Creators: name: ÐÐ½Ð°ÑÐºÐ¸Ð½Ð°, ÐÐ¾Ð»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: Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð°Ñ Ð¼ÑÐºÐ°
ÑÐµÐ»Ð¸Ð°ÐºÐ¸Ñ
Ð¼ÑÐºÐ° Ð¸Ð· Ð±ÑÑÐ¾Ð³Ð¾ ÑÐ¸ÑÐ°
ÑÐµÑÐµÐ¼ÑÑ Ð¾Ð²Ð°Ñ Ð¼ÑÐºÐ°
ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð°Ñ Ð¼ÑÐºÐ°
Ð½ÐµÐ¿ÐµÑÐµÐ½Ð¾ÑÐ¸Ð¼Ð¾ÑÑÑ Ð³Ð»ÑÑÐµÐ½Ð°
Ð±Ð¾ÑÐ¾Ð´Ð¸Ð½ÑÐºÐ¸Ð¹ Ñ Ð»ÐµÐ±
gluten-free flour
celiac
brown rice flour
ceremonial flour
cannabis flour
intol-erance gluten
borodino bread

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description: This work is devoted to the study of gluten-free forms of flour and the determination of the optimal ratio of flour mixtures for the manufacture of bread products. The objectives of the study were: - study of the technological characteristics of gluten-free flour. - determination of the optimal ratio of the flour mix for the production of gluten-free Borodino bread; - calculate on the basis of the production programme and determine the number of employees as well as the equipment. Research was carried out in the equipped and technological laboratories of the Higher School of Biotechnology and Food Processing. In the course of the research work, a comprehensive evaluation of the stock and finished bakeries was carried out according to organoleptic and physico-chemical indicators. In developing the recipe, the optimal ratio of flour mix was determined, which was 40 % to 50 % cannabis flour, 5 % to 15 % cereal flour, and 45 % to 55 % brown rice flour. The nutritional value of the gluten-free bread produced was 18 g protein, 18 g fat, 58 g carbohydrate, and 460 kcal energy value. On the basis of all calculations, the equipment was selected and the area of the specialized baking workshop for the production of gluten-free bread products was calculated, which was 33.6 m2.