title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑ Ð±Ð¸ÑÐºÐ²Ð¸ÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¼ÑÐºÐ¸ Ð¸Ð· Ð¿Ð¾Ð»ÑÐ¾Ð±ÐµÐ·Ð¶Ð¸ÑÐµÐ½Ð½Ð¾Ð³Ð¾ ÐºÑÐºÑÑÑÐ·Ð½Ð¾Ð³Ð¾ Ð·Ð°ÑÐ¾Ð´ÑÑÐ°
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 semi-finished biscuit semi-finished products using semi-skimmed corn germ flour
Creators: name: ÐÐ°Ð¿Ð»Ð¸Ð½, ÐÐ»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: 2020
Subjects: Ð¼ÑÐºÐ° Ð¸Ð· Ð¿Ð¾Ð»ÑÐ¾Ð±ÐµÐ·Ð¶Ð¸ÑÐµÐ½Ð½Ð¾Ð³Ð¾ ÐºÑÐºÑÑÑÐ·Ð½Ð¾Ð³Ð¾ Ð·Ð°ÑÐ¾Ð´ÑÑÐ°
Ð±Ð¸ÑÐºÐ²Ð¸Ñ
Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
ÑÐ¸Ð·Ð¸ÐºÐ¾-Ñ Ð¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
ÐºÑÐºÑÑÑÐ·Ð°
ÑÐµÐ»Ð¸Ð°ÐºÐ¸Ñ
flour from semi-sheet-free corn germ
bisquit
organoleptic indicators
physical and chemical indicators
corn
celiacia

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description: 91 pages, 11 figures, 29 tables, 2 appendices Theme of the final qualification work: "Development of recipes for biscuit semi-finished products using flour from semi-defatted corn germ." The work is devoted to the development of semi-finished biscuit recipes using semi-defatted corn germ flour for feeding patients with celiac disease. Tasks solved during the study: 1. The study of literature on the topic of the study, the analysis of data, fa-miliarization with regulatory documents and methodological literature. 2. A study of the amino acid composition of flour from semi-defatted corn germ. 3. Development of semi-finished biscuit recipes using semi-skimmed corn germ flour. 4. conducting studies of organoleptic, physico-chemical, microbiological indicators of developed products of biscuit semi-finished products. 5. Development of technical conditions and technological instructions for biscuits. 6. Identification of critical control points in the production of biscuit semi-finished products. The study of the protein composition was carried out at the Federal State Budget Scientific Institution VNITIP. Determination of physico-chemical and or-ganoleptic quality indicators in higher educational institutions of St. Petersburg Polytechnic University. The conclusion is made about the high biological value of the corn germ. In the practical part, the optimal ratio of a mixture of wheat flour and flour from half-fat corn germ was selected at 70:30 and 50:50. TU and TI have been compiled, an analysis of existing factors has been carried out, and CCP has been identified. The nutritional and biological value of the product is calculated. Con-clusion that can be used in the diet of people with celiac disease.