title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑ Ð¸ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ñ Ð»ÐµÐ±Ð° Ð½Ð° Ð·Ð°ÐºÐ²Ð°ÑÐºÐ°Ñ Ñ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐ¼Ð¸ Ð´Ð¾Ð±Ð°Ð²ÐºÐ°Ð¼Ð¸
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 technology for sourdough bread with vegetal additives
Creators: name: Ð¡Ð°Ð¼Ð¾Ð¹Ð»Ð¾Ð²Ð°, ÐÐºÐ°ÑÐµÑ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: Ñ Ð»ÐµÐ±
Ñ Ð»ÐµÐ± Ð½Ð° Ð·Ð°ÐºÐ²Ð°ÑÐºÐ°Ñ
ÑÐ¶Ð°Ð½Ð¾Ð¹ Ñ Ð»ÐµÐ±
Ð¾ÑÑÑÐ±Ð¸
Ñ Ð»ÐµÐ± Ñ Ð¾ÑÑÑÐ±ÑÐ¼Ð¸
Ð³ÑÑÑÐ°Ñ ÑÐ¶Ð°Ð½Ð°Ñ Ð·Ð°ÐºÐ²Ð°ÑÐºÐ°
ÑÐ¶Ð°Ð½Ð¾Ð¹ Ñ Ð»ÐµÐ± Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ°Ð¼Ð¸
ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸
bread
sourdough bread
rye bread
bran
bread with bran
dense rye sourdough
rye bread with additives
vegetal additives

description: Ð Ð°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÐµÑÐµÐ¿ÑÑÑ ÑÐ»ÐµÐ±Ð° Ð½Ð° Ð·Ð°ÐºÐ²Ð°ÑÐºÐ°Ñ Ñ Ð¾ÑÑÑÐ±ÑÐ¼Ð¸. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. ÐÐ½Ð°Ð»Ð¸Ð· Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½ÑÑ Ð¸ ÐÐ½ÑÐµÑÐ½ÐµÑ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¾Ð². 2. ÐÑÐ±Ð¾Ñ Ð·Ð°ÐºÐ²Ð°ÑÐ¾Ðº Ð´Ð»Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° ÑÐ¶Ð°Ð½Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð°. 3. ÐÑÐ²Ð¾ÐµÐ½Ð¸Ðµ Ð¼ÐµÑÐ¾Ð´Ð¸Ðº Ð²ÐµÐ´ÐµÐ½Ð¸Ñ Ð·Ð°ÐºÐ²Ð°ÑÐ¾Ðº. 4. ÐÑÐµÐ½ÐºÐ° ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð·Ð°ÐºÐ²Ð°ÑÐ¾Ðº Ð¸ ÑÐ¶Ð°Ð½Ð¾Ð³Ð¾ ÑÐµÑÑÐ°, Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½Ð¾Ð³Ð¾ Ñ Ð¸Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼. 5. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑ Ð¸ Ð¾ÑÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÐ¶Ð°Ð½Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð° Ð½Ð° Ð·Ð°ÐºÐ²Ð°ÑÐºÐ°Ñ Ñ Ð·Ð°Ð¼ÐµÐ½Ð¾Ð¹ ÑÐ°ÑÑÐ¸ Ð¼ÑÐºÐ¸ Ð½Ð° ÑÐ¶Ð°Ð½ÑÐµ Ð¾ÑÑÑÐ±Ð¸. 6. ÐÐ½Ð°Ð»Ð¸Ð· Ð³Ð¾ÑÐ¾Ð²ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¿Ð¾ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼. 7. Ð Ð°ÑÑÐµÑ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð¸ ÑÐ½ÐµÑÐ³ÐµÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² ÑÐ»ÐµÐ±Ð°. 8. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹ Ð¿Ð¾ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð°. Ð ÑÐ¾Ð´Ðµ Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÑÑÑÑÑ Ð¸ Ð³Ð¾ÑÐ¾Ð²ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. Ð Ð°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸ Ð¾ÑÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ ÑÐ¶Ð°Ð½Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð° Ñ ÑÐ°Ð·Ð½ÑÐ¼Ð¸ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸ÑÐ¼Ð¸ Ð¾ÑÑÑÐ±ÐµÐ¹ (10 % Ð¸ 30 %). ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¹ Ð°Ð½Ð°Ð»Ð¸Ð· Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð². Ð Ð°ÑÑÑÐ¸ÑÐ°Ð½Ð° Ð¿Ð¸ÑÐµÐ²Ð°Ñ Ð¸ ÑÐ½ÐµÑÐ³ÐµÑÐ¸ÑÐµÑÐºÐ°Ñ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² ÑÐ»ÐµÐ±Ð°. ÐÐ°Ð½Ñ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸ Ð¿Ð¾ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹.
description: The given work is devoted to the development of sourdough bread with bran. The research set the following goals: 1. Analysis of literary and Internet sources. 2. The selection of sourdoughs for the rye bread production. 3. Development of techniques for conducting the sourdough. 4. Evaluation of the physicochemical characteristics of the sourdough and rye dough prepared with their use. 5. Development of recipes and creation of sourdough rye bread technology with the replacement of part of the flour with rye bran. 6. Analysis of finished products by physicochemical and organoleptic characteristics. 7. Nutritional and energy value calculation of the obtained bread samples. 8. Development of recommendations for the developed bread use. In the course of this work, physicochemical parameters of raw materials and finished products were studied. The recipes are considered and the technology for preparing rye bread with different concentrations of bran (10 % and 30 %) is developed. An organoleptic analysis of the obtained products was performed. The nutritional and energy values of bread samples are calculated. Recommendations on the use of the developed products are given.