title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð°Ð²Ð°ÑÑÐºÐ¾Ð³Ð¾ Ñ Ð¸Ð½ÐºÐ°Ð»Ð° Ð¸Ð· Ð¼Ð½Ð¾Ð³Ð¾ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÐ½ÑÑ Ð¼ÑÑÐ½ÑÑ ÑÐ¼ÐµÑ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: Technology for the Avar khinkal from multicomponent flour mixtures
Creators: name: Ð¥Ð°Ð±Ð°Ð³Ð¸Ð½Ð¾Ð²Ð°, ÐÐ°Ð»Ð¸Ð¼Ð°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: 2023
Subjects: Ð´Ð°Ð³ÐµÑÑÐ°Ð½ÑÐºÐ°Ñ ÐºÑÑ Ð½Ñ
Ð¼ÑÑÐ½ÑÐµ Ð½Ð°ÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ð°Ð²Ð°ÑÑÐºÐ¸Ð¹ Ñ Ð¸Ð½ÐºÐ°Ð»
Ð¼Ð½Ð¾Ð³Ð¾ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÐ½ÑÐµ Ð¼ÑÑÐ½ÑÐµ ÑÐ¼ÐµÑÐ¸
dagestan cuisine
national flour products
avar khinkal
multi-component flour mixtures

description: ÐÐ½Ð°Ð»Ð¸Ð· Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½ÑÑ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¾Ð² Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»ÑÑ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð½Ð°ÑÑÐ½ÑÑ Ð±Ð°Ð· Ð´Ð°Ð½Ð½ÑÑ â eLIBRARY.RU, Scopus, Ð ÐÐ, Cyberleninka, Science Direct, Web of Science Ð¸ Ð´Ñ. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÐ°Ñ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÐµÐ½Ð° Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼: Microsoft Excel. Ð Ð°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ Ð¸ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð½Ð°ÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¼ÑÑÐ½Ð¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ â Ð°Ð²Ð°ÑÑÐºÐ¾Ð³Ð¾ ÑÐ¸Ð½ÐºÐ°Ð»Ð° Ñ Ð·Ð°Ð¼ÐµÐ½Ð¾Ð¹ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ð²ÑÑÑÐµÐ³Ð¾ ÑÐ¾ÑÑÐ° Ð½Ð° Ð¼Ð½Ð¾Ð³Ð¾ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÐ½ÑÑ Ð¼ÑÑÐ½ÑÑ ÑÐ¼ÐµÑÑ Ð¸Ð· ÑÐ¶Ð°Ð½Ð¾Ð¹ ÑÐµÐ»ÑÐ½Ð¾Ð·ÐµÑÐ½Ð¾Ð²Ð¾Ð¹, ÐºÑÐ½Ð¶ÑÑÑÐ½Ð¾Ð¹, ÑÑÐºÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð¸ Ð°Ð¼Ð°ÑÐ°Ð½ÑÐ¾Ð²Ð¾Ð¹ Ð¼ÑÐºÐ¸. Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐµÑÐµÐ½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸: ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð°Ð²ÑÐ¾ÑÑÐºÐ°Ñ ÐºÐ»Ð°ÑÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ Ð¼ÑÑÐ½ÑÑ Ð½Ð°ÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ ÑÐµÑÐ¿ÑÐ±Ð»Ð¸ÐºÐ¸ ÐÐ°Ð³ÐµÑÑÐ°Ð½, Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸Ðº ÑÐ¶Ð°Ð½Ð¾Ð¹ ÑÐµÐ»ÑÐ½Ð¾Ð·ÐµÑÐ½Ð¾Ð²Ð¾Ð¹, ÑÑÐºÐ²ÐµÐ½Ð½Ð¾Ð¹, Ð°Ð¼Ð°ÑÐ°Ð½ÑÐ¾Ð²Ð¾Ð¹ Ð¸ ÐºÑÐ½Ð¶ÑÑÐ½Ð¾Ð¹ Ð²Ð¸Ð´Ð¾Ð² Ð¼ÑÐºÐ¸; ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² Ð°Ð²Ð°ÑÑÐºÐ¾Ð³Ð¾ ÑÐ¸Ð½ÐºÐ°Ð»Ð°, Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¾ Ð´Ð»Ñ ÑÐµÐ¿Ð»Ð¾Ð²Ð¾Ð¹ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°ÑÑ Ð²ÑÑÐ¾ÐºÐ¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐ½Ð¾Ðµ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ â Ð¿Ð°ÑÐ¾ÐºÐ¾Ð½Ð²ÐµÐºÑÐ¾Ð¼Ð°Ñ; Ð¿Ð¾ÐºÐ°Ð·Ð°Ð½Ð¾, ÑÑÐ¾ Ð²Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ Ð² ÑÐµÑÐµÐ¿ÑÑÑÑ ÑÐ¸Ð½ÐºÐ°Ð»Ð° Ð¼Ð½Ð¾Ð³Ð¾ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÐ½ÑÑ Ð¼ÑÑÐ½ÑÑ ÑÐ¼ÐµÑÐµÐ¹ Ð¿Ð¾Ð»Ð¾Ð¶Ð¸ÑÐµÐ»ÑÐ½Ð¾ Ð²Ð»Ð¸ÑÐµÑ Ð½Ð°Â  Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð³Ð¾ÑÐ¾Ð²Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸, Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÑ Ð¾ÑÑÐ°ÑÑÑÑ Ð² Ð½Ð¾ÑÐ¼Ðµ. ÐÐ¾ ÑÑÐ°Ð²Ð½ÐµÐ½Ð¸Ñ Ñ ÑÑÐ°Ð´Ð¸ÑÐ¸Ð¾Ð½Ð½ÑÐ¼ ÑÐ¸Ð½ÐºÐ°Ð»Ð¾Ð¼ Ð² ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð¾Ð±ÑÐ°Ð·ÑÐ°Ñ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ Ð±ÐµÐ»ÐºÐ° ÑÐ²ÐµÐ»Ð¸ÑÐ¸Ð²Ð°ÐµÑÑÑ Ð½Ð° 20 %, Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½Ð¾Ð² Ð³ÑÑÐ¿Ð¿Ñ Ð Ð½Ð° 15 %. ÐÐ»Ñ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² ÑÐ¸Ð½ÐºÐ°Ð»Ð° Ð¸Ð· Ð¼Ð½Ð¾Ð³Ð¾ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÐ½ÑÑ Ð¼ÑÑÐ½ÑÑ ÑÐ¼ÐµÑÐµÐ¹ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ.Â 
description: The analysis of literary sources was carried out using scientific databases âeLIBRARY.RU, Scopus, RNL, Cyberleninka, Science Direct, Web of Science, etc. Statistical processing of experimental data was carried out using the Microsoft Excel software package. The work is devoted to the development and justification of the production technology of the national flour product â Avar khinkal with the replacement of premium wheat flour with a multi-component flour mixture of whole grain rye, sesame, pumpkin and amaranth flour. In the course of the study, the following tasks were solved: the authors classification of flour national products of the Republic of Dagestan was developed, research was carried out on the technological characteristics of whole grain rye, pumpkin, amaranth and sesame types of flour; the technology of experimental samples of the Avar khinkal was developed, it was proposed to use high-tech equipment for heat treatment - a combi steamer; it is shown that the introduction of multicomponent flour mixtures into the khinkal recipe has a positive effect on the consumer properties of the finished product, and the technological parameters remain normal. Compared to the traditional khinkal, the protein content in experimental samples increases by 20 %, B vitamins by 15 %. For experimental samples of khinkal from multicomponent flour mixtures, technological documentation has been developed.