title: ÐÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¸Ð½Ð³ÑÐµÐ´Ð¸ÐµÐ½ÑÐ½Ð¾Ð³Ð¾ ÑÐ¾ÑÑÐ°Ð²Ð° Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð¾Ð³Ð¾ ÑÑÑÑÑ
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: Design of the ingredient composition and development of the technology of bakery products based on gluten-free raw materials
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: 2022
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
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°
Ð³Ð»ÑÑÐµÐ½
Ñ Ð»ÐµÐ±Ð¾Ð¿ÐµÐºÐ°ÑÐ½ÑÐµ Ð´ÑÐ¾Ð¶Ð¶Ð¸
Ð¾Ð¿Ð°ÑÐ½ÑÐ¹ ÑÐ¿Ð¾ÑÐ¾Ð±
Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½ÑÐ¹ ÑÐ¿Ð¾ÑÐ¾Ð±
Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÐµ Ð·Ð°ÐºÐ²Ð°ÑÐºÐ¸
celiac disease
brown rice flour
bird cherry flour
hemp flour
gluten
bakery yeast
sourdough method
steam-free method
gluten-free sourdough

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description: The subject of the graduate qualification work is Â«Design of the ingredient composition and development of the technology of bakery products based on gluten-free raw materialsÂ». This work is devoted to the study of gluten-free types of flour and starter cultures, as well as the development of an optimal method for the production of gluten-free bakery products. The tasks that were solved during the study: 1. conduct a market research of gluten-free products in the Russian Federation; 2. to investigate the technological characteristics of gluten-free types of flour and starter cultures; 3. investigate gluten-free baked products using the yeast-free method, the yeast-based sponge method and the gluten-free sourdough method with the optimal ratio of the flour mixture in terms of organoleptic and physical indicators, to develop a worthy product; 4. comprehensively assess the quality of baked bakery products. Research carried out in the equipped and technological laboratories of the Higher School of Biotechnology and Food Processing. In the course of the research work, an organoleptic evaluation of gluten-free flour and finished bakery products carried out.Comparing products with different preparation methods, we can conclude that gluten-free bread made based on gluten-free sourdough in the sponge method has the best organoleptic characteristics. Baking of ready-made bakery products produced by the sponge method on sourdough (3.25%). In the future will allow to receive small losses during baking, and hence a small loss in the yield of the finished product. The mass fraction of moisture in products (50.5%) of the selected production method during storage of which the crumb will crumble and stale more slowly. The nutritional value of the obtained gluten-free product, produced by the sponge method on sourdough: proteins 19 g, fats 6.5 g, carbohydrates 72 g, energy value 425 kcal. The introduction of gluten-free bakery products is feasible and necessary for not only people with gluten-based enteropathy, but also for ordinary consumers, and for the specialized manufacturing unit is technologically well designed.