title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð·ÐµÑÐ½Ð¾Ð²Ð¾Ð³Ð¾ Ð±Ð°ÑÐ¾Ð½ÑÐ¸ÐºÐ° Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½Ð¾Ð¹ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾Ñ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: Development of technology for a grain bar with increased nutritional value
Creators: name: ÐÐ¾Ð±Ð·ÐµÐ²Ð°, Ð¡Ð¾ÑÑ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: 2024
Subjects: Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÐ¹
Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½ÑÐ¹ ÑÐ°Ñ Ð°Ñ
Ð·Ð»Ð°ÐºÐ¾Ð²ÑÐ¹ Ð±Ð°ÑÐ¾Ð½ÑÐ¸Ðº
Ð¿Ð¸ÑÐµÐ²Ð°Ñ ÑÐµÐ½Ð½Ð¾ÑÑÑ
gluten free
added sugar
cereal bar
nutrition facts

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description: This work is devoted to the development of a specialized cereal bar with increased nutritional value. Problems addressed during the study: 1) justify the choice of cereal flakes for preparing a cereal bar with increased nutritional value, without gluten and added sugar; 2) calculate the amount of macro- and micronutrients in cereal bars and their ratio to the daily needs of different population groups; 3) study cereal bars with an optimal ratio of components according to organoleptic and physicochemical indicators; 4) develop recipes and technologies for preparing cereal bars with increased nutritional value; 5) perform the necessary technological calculations based on the production program, calculate the number of employees, and select equipment; 6) study the regulatory literature and develop a set of measures to ensure safe working conditions for employees in a specialized baking shop; 7) develop regulatory documentation for grain bars with increased nutritional value, without gluten and added sugar (TU, TI); 8) present the developed specialized confectionery shop for the production of cereal bars with increased nutritional value in the graphic part of the final work. Banana pastille, date syrup, and cereal bars of high nutritional value without gluten and without added sugar were selected as objects of research. The research was carried out in the technological and physicochemical analysis laboratories of the Higher School of Biotechnology and Food Production at Peter the Great St. Petersburg Polytechnic University and in the laboratories of Sirius University. The analyzed parameters were moisture, acidity, ash content, the amount of dry soluble substances (sugars), and raw fiber. The study developed cereal bars with increased nutritional value, without gluten and without added sugar. The following databases were used when writing the literature review: eLIBRARY.RU, CyberLeninka. Statistical processing of experimental data was carried out using the software packages: Microsoft Excel, Microsoft Word. The graphic part was completed using the nanoCAD software package.