title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð° Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð²ÑÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½ÑÑ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð°Ð»ÑÑÐµÑÐ½Ð°ÑÐ¸Ð²Ð½ÑÑ Ð¶Ð¸ÑÐ¾Ð²ÑÑ ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÐ¾Ð²
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: Formation of the quality of bakery products, developed using alternative fatty components
Creators: name: ÐÐ¾ÑÐ½Ð¸Ð»Ð¾Ð²Ð°, ÐÐ½Ð½Ð°
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: 2019
Subjects: Ð¢Ð¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ
ÑÐ´Ð¾Ð±Ð½ÑÐµ Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
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description: The purpose of the master's thesis was to study the quality and its changes in the rich bakery products, developed using alternative fatty components.
The objects of the research are: the assortment of rich bakery products sold in large hypermarkets; products made with the use of nut oils, as an alternative fat component and with the use of sunflower oil - a control sample. According to the literature and regulatory documentation, an analysis of factors affecting the quality and safety of bakery products was carried out.
A comparative analysis of the range of rich products sold by large hypermarkets and e-shops of the same name was conducted. During the analysis, carried out the determination of the fatty component, in accordance with the declared labeling of products. A comparative assessment of the quality of samples baked bakery products, developed, using different nut oils, organoleptic and physico-chemical parameters. The influence of the type of fat component on the quality of baked bakery products and its change during storage has been determined. The analysis of melanoid formation by the method of IR-spectroscopy and antioxidant activity of the samples was carried out.