title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑ Ð¸ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸Ð· Ð¿ÐµÑÐ¾ÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÑÐ° Ñ ÑÐ¾Ð¼Ð°ÑÐ½ÑÐ¼ ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐºÐ¾Ð¼
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 technologies for shortbread dough products with tomato cryopowder
Creators: name: Ð¨ÐµÑÑÐ½ÐµÐ²Ð°, 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: 2020
Subjects: Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð°Ñ Ð¼ÑÐºÐ°
ÑÑÐµÐ¿ÐµÐ½Ñ Ð¿Ð¾Ð¼Ð¾Ð»Ð°
ÑÐ¾Ð¼Ð°ÑÐ½ÑÐ¹ ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐ¾Ðº
Ð³Ð°Ð»ÐµÑÐ½Ð¾Ðµ Ð¿ÐµÑÐµÐ½ÑÐµ
wheat flour
the degree of milling
tomato cryopowder
cracker

description: Ð¦ÐµÐ»Ð¸ Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: 1. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸Ðº ÑÐµÑÑÐºÐ¾Ð¹ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸ ÑÐ°Ð·Ð»Ð¸ÑÐ½Ð¾Ð³Ð¾ Ð¿Ð¾Ð¼Ð¾Ð»Ð° (mouka hladkÃ¡ pÅ¡eniÄnÃ¡ svÄtlÃ¡ (Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»Ñ Â«BabiÄÄina volbaÂ»), polohrubÃ¡ pÅ¡eniÄnÃ¡ mouka, hrubÃ¡ pÅ¡eniÄnÃ¡ mouka (Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»Ñ Â«RAMILLÂ»)) Ð¸ ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐºÐ° Â«Ð¢Ð¾Ð¼Ð°ÑÂ» (Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð¸ÑÐµÐ»Ñ Â«Ð¡ÐÐÐ¢ÐÐÐÐÐÐ¬Â»); 2. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð´Ð»Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¿ÐµÑÐµÐ½ÑÑ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð´Ð°Ð½Ð½Ð¾Ð³Ð¾ ÑÑÑÑÑ; 3. ÐÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ð³Ð¾ ÑÐµÑÐ°; 4. ÐÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð»Ð°Ð½Ð° ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ð³Ð¾ ÑÐµÑÐ° Ñ Ð¼Ð¾Ð½ÑÐ°Ð¶Ð½ÑÐ¼Ð¸ Ð¿ÑÐ¸Ð²ÑÐ·ÐºÐ°Ð¼Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ Ð² Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ ÐÑÑÑÐµÐ¹ ÑÐºÐ¾Ð»Ñ Ð±Ð¸Ð¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¹ Ð¸ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ² Ð¿Ð¾ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ½ÑÐ¼ Ð¼ÐµÑÐ¾Ð´Ð¸ÐºÐ°Ð¼. ÐÐ»Ñ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ½Ð¾Ð¹ Ð¾ÑÐµÐ½ÐºÐ¸ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÑÑÑÑ Ð¸ Ð³Ð¾ÑÐ¾Ð²Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÑÐ»Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ, ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸ ÑÑÑÑÐºÑÑÑÐ½Ð¾-Ð¼ÐµÑÐ°Ð½Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð±ÑÐ» ÑÐ´ÐµÐ»Ð°Ð½ Ð²ÑÐ²Ð¾Ð´, ÑÑÐ¾ ÑÑÐµÐ¿ÐµÐ½Ñ Ð¿Ð¾Ð¼Ð¾Ð»Ð° Ð²Ð»Ð¸ÑÐµÑ Ð½Ð° ÐºÐ°ÑÐµÑÑÐ²Ð¾, ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÐºÐ»ÐµÐ¹ÐºÐ¾Ð²Ð¸Ð½Ñ, ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÑ, Ð¶Ð¸ÑÐ¾ÑÐ²ÑÐ·ÑÐ²Ð°ÑÑÑÑ ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÑ. ÐÐ¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸Ðµ ÑÐ¾Ð¼Ð°ÑÐ½Ð¾Ð³Ð¾ ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐºÐ° Ð¼Ð¾Ð¶ÐµÑ Ð¿Ð¾Ð²Ð»Ð¸ÑÑÑ Ð½Ð° Ð²Ð¾Ð´Ð¾Ð¿Ð¾Ð³Ð»Ð¾ÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÑ ÑÐµÑÑÐ°, Ð·Ð° ÑÑÐµÑ ÐµÐ³Ð¾ Ð²Ð¾Ð´Ð¾ÑÐ²ÑÐ·ÑÐ²Ð°ÑÑÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ². ÐÐ³Ð¾ Ð²ÑÑÐ¾ÐºÐ°Ñ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ñ Ð²Ð»Ð¸ÑÐµÑ Ð½Ð° ÑÑÑÑÐºÑÑÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ, Ð´ÐµÐ»Ð°Ñ ÐµÐ³Ð¾ Ð±Ð¾Ð»ÐµÐµ ÑÐ²ÐµÑÐ´ÑÐ¼. ÐÐ»Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð³Ð°Ð»ÐµÑ Ñ ÑÐ¾Ð¼Ð°ÑÐ½ÑÐ¼ ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐºÐ¾Ð¼ Ð±ÑÐ»Ð° Ð²ÑÐ±ÑÐ°Ð½Ð° Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð°Ñ Ð¼ÑÐºÐ° ÑÑÐµÐ´Ð½ÐµÐ³Ð¾ Ð¿Ð¾Ð¼Ð¾Ð»Ð° Ð¸ 13% ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ñ ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐºÐ°. ÐÑÐ» ÑÐ¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½ Ð¿Ð»Ð°Ð½ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¾Ð²Ð°Ð½Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ð³Ð¾ ÑÐµÑÐ° Ð¿Ð¾ Ð²ÑÐ¿ÑÑÐºÑ Ð³Ð°Ð»ÐµÑÐ½Ð¾Ð³Ð¾ Ð¿ÐµÑÐµÐ½ÑÑ Ñ ÑÐ¾Ð¼Ð°ÑÐ½ÑÐ¼ ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐºÐ¾Ð¼.
description: Purposes of this work: 1. Research of technological characteristics of Czech wheat flour of various milling (mouka hladkÃ¡ pÅ¡eniÄnÃ¡ svÄtlÃ¡ (manufacturer Â«BabiÄÄina volbaÂ»), polohrubÃ¡ pÅ¡eniÄnÃ¡ mouka, hrubÃ¡ pÅ¡eniÄnÃ¡ mouka (manufacturer Â«RAMILLÂ»)) Ð¸ cryopowder Â«TomatoÂ» (manufacturer Â«Ð¡ÐÐÐ¢ÐÐÐÐÐÐ¬Â»); 2. Development of recipe for the cracker production using these raw materials; 3. Organization of production activity of the specialty confectionary shop; 4. Design of the plan of confectionary shop with the mounting of technological equipment. The research was carried out in the laboratory of Graduate School of Biotechnology and Food Production according to standard methods. Organoleptic, physicalchemical and structural-mechanical indices were determined for complex assessment of raw materials and finished products. The result of studies concluded that the degree of milling influences upon the quality and quantity of gluten, acidity, fat-binding capacity. The addition of tomato cryopowder may affect the water-reactivity of the dough, due to its water-binding properties. Too much concentration of this affects the structure of the product, making it more rigid. To produce crackers with tomato cryopowder were chosen wheat flour of medium milling and 13% concentration of cryopowder. The plan and production activities of the specialized confectionery shop for the production of crackers with tomato cryopowder were designed and organized.