title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· Ð¿ÑÐµÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÑÐ° Ñ Ð¿ÑÐµÐ±Ð¸Ð¾ÑÐ¸ÐºÐ°Ð¼Ð¸
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 products from unleavened dough with prebiotics
Creators: name: ÐÐ»ÑÑÐºÐ¾Ð², ÐÑÑÐµÐ½Ð¸Ð¹
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: 2023
Subjects: Ð»Ð°Ð¿ÑÐ° Ð´Ð¾Ð¼Ð°ÑÐ½ÑÑ
Ð»Ð°Ð¿ÑÐ°
Ð¿Ð¸ÑÐµÐ²ÑÐµ Ð²Ð¾Ð»Ð¾ÐºÐ½Ð°
Ð¿ÑÐµÐ±Ð¸Ð¾ÑÐ¸ÐºÐ¸
Ð¿ÑÐ¸Ð»Ð»Ð¸ÑÐ¼
Ð¾ÑÑÑÐ±Ð¸
Ð¿Ð¾Ð»Ð±Ð°
Ð¼ÑÐºÐ°
homemade noodles
noodles
dietary fiber
prebiotics
psyllium
bran
spelled
flour

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð»Ð°Ð¿ÑÐ¸ Ð´Ð¾Ð¼Ð°ÑÐ½ÐµÐ¹ Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½ÑÐ¼ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð²Ð¾Ð»Ð¾ÐºÐ¾Ð½. Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±ÑÐ»Ð¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸: 1. Ð¸Ð·ÑÑÐµÐ½Ñ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½ÑÐµ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÑ Ð² Ð¾Ð±Ð»Ð°ÑÑÐ¸ Ð·Ð´Ð¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ; 2. Ð¿ÑÐ¾Ð²ÐµÐ´ÑÐ½ Ð°Ð½Ð°Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ¸Ð¹ Ð¾Ð±Ð·Ð¾Ñ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼Ð¾Ð³Ð¾ ÑÑÑÑÑ Ð¸ Ð¸Ð·ÑÑÐµÐ½Ñ Ð¼ÐµÑÐ¾Ð´Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ (ÑÐ¸Ð·Ð¸ÐºÐ¾âÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ); 3. ÑÐ¾Ð·Ð´Ð°Ð½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¼Ð°ÐºÐ°ÑÐ¾Ð½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½ÑÐ¼ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð²Ð¾Ð»Ð¾ÐºÐ¾Ð½ Ð¿ÑÑÑÐ¼ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ¸ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ñ Ð²Ð½ÐµÑÐµÐ½Ð¸Ñ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½ÑÐµ Ð¿ÑÐ¾Ð¿Ð¾ÑÑÐ¸Ð¸ Ð¸Ð½Ð³ÑÐµÐ´Ð¸ÐµÐ½ÑÐ¾Ð² Ð² Ð½ÐµÑ; 4. Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð². ÐÐ¾ Ð¸ÑÐ¾Ð³Ñ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð½ÑÑ Ð·Ð°Ð´Ð°Ñ Ð±ÑÐ»Ð¾ Ð´Ð°Ð½Ð¾ Ð·Ð°ÐºÐ»ÑÑÐµÐ½Ð¸Ðµ, Ð¾ Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½Ð¾ÑÑÐ¸ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÑ Ð¸Ð½Ð³ÑÐµÐ´Ð¸ÐµÐ½ÑÐ¾Ð² Ð² Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ðµ Ð»Ð°Ð¿ÑÐ¸ Ð´Ð¾Ð¼Ð°ÑÐ½ÐµÐ¹, Ð² ÐºÐ¾ÑÐ¾ÑÐ¾Ð¼ Ð¾ÑÐ¼ÐµÑÐ°ÐµÑÑÑ Ð½Ðµ ÑÐ¾Ð»ÑÐºÐ¾ Ð¿Ð¾Ð»Ð¾Ð¶Ð¸ÑÐµÐ»ÑÐ½Ð¾Ðµ Ð¸Ð·Ð¼ÐµÐ½ÐµÐ½Ð¸Ðµ Ð²Ð¾ Ð²ÐºÑÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÐ°, Ð½Ð¾ Ð¸ Ð¸Ð·Ð¼ÐµÐ½ÐµÐ½Ð¸Ðµ ÑÐ½ÐµÑÐ³ÐµÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð² ÑÑÐ¾ÑÐ¾Ð½Ñ ÑÐ²ÐµÐ»Ð¸ÑÐµÐ½Ð¸Ñ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ñ ÐºÐ»ÐµÑÑÐ°ÑÐºÐ¸. ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ: eLIBRARY, CYBERLENINKA, ScienceDirect, Scopus, Elsevier. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÐ°Ñ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð±ÑÐ»Ð° Ð¾ÑÑÑÐµÑÑÐ²Ð»ÐµÐ½Ð° Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Microsoft Excel. ÐÐ»Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð½Ð¾Ð²ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ°Ñ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ.
description: This work is devoted to the development of technology for the production of homemade noodles with a high content of dietary fiber. During the study, the following tasks were performed: 1. studied regulatory documents in the field of healthy nutrition; 2. an analytical review of the studied raw materials was carried out and research methods (physico-chemical and organoleptic) were studied; 3. a technology for the production of pasta with a high content of dietary fiber was created by developing a recipe and determining the optimal proportions of ingredients to be added to it; 4. Ð°n organoleptic quality assessment and physical and chemical studies of experimental samples were carried out. Based on the results of the tasks performed, a conclusion was made about the possibility of using the studied ingredients in the production of homemade noodles, which noted not only a positive change in the taste of the product, but also a change in energy value towards an increase in fiber content. When performing a literature review, the following databases were used: eLIBRARY, CYBERLENINKA, ScienceDirect, Scopus, Elsevier. Statistical processing of experimental data was carried out using the Microsoft Excel software package. For the production of new products, technical and technological documenta-tion has been developed.