title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½Ð¾Ð¹ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð¸Ð· ÐºÐ¾Ð¼Ð¿Ð¾Ð·Ð¸ÑÐ½Ð¾Ð¹ ÑÐ¼ÐµÑÐ¸ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¸ ÑÐ°ÑÐ¾Ð»ÐµÐ²Ð¾Ð¹ Ð¼ÑÐºÐ¸
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
Creators: name: Ð¨ÐµÐ»ÐºÐ¾Ð²Ð°, Ð¯ÑÐ¾ÑÐ»Ð°Ð²Ð°
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Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð¼ÑÑÐ½ÑÐµ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ð¿ÐµÑÐµÐ½ÑÐµ
ÑÐ°ÑÐ¾Ð»Ñ
ÐºÐ¾Ð¼Ð¿Ð¾Ð·Ð¸ÑÐ½ÑÐµ ÑÐ¼ÐµÑÐ¸
Ð¼Ð¸ÐºÑÐ¾Ð»Ð°Ð±

description: Ð¢ÐµÐ¼Ð° Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: Â«Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½Ð¾Ð¹ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð¸Ð· ÐºÐ¾Ð¼Ð¿Ð¾Ð·Ð¸ÑÐ½Ð¾Ð¹ ÑÐ¼ÐµÑÐ¸ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¸ ÑÐ°ÑÐ¾Ð»ÐµÐ²Ð¾Ð¹ Ð¼ÑÐºÐ¸Â». ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² ÐºÐ¾Ð¼Ð¿Ð¾Ð·Ð¸ÑÐ½ÑÑ ÑÐ¼ÐµÑÐµÐ¹ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¼ÑÐºÐ¸ ÑÐ°ÑÐ¾Ð»Ð¸ Ñ Ð´Ð°Ð»ÑÐ½ÐµÐ¹ÑÐµÐ¹ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ¾Ð¹ Ð½Ð° ÐµÐµ Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½Ð¾Ð¹ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸. 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¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¸ ÑÑÐ°Ð²Ð½ÐµÐ½Ð¸Ðµ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð¿ÑÐ¾Ð´Ð¾Ð²Ð¾Ð»ÑÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ ÑÐ°ÑÐ¾Ð»Ð¸ Ð½Ð° Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½Ð¾ÑÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ Ð´Ð»Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ ÐºÐ¾Ð¼Ð¿Ð¾Ð·Ð¸ÑÐ½ÑÑ ÑÐ¼ÐµÑÐµÐ¹; 2. Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ð¸ ÑÐµÐ»ÑÐ½Ð¾ÑÐ¼Ð¾Ð»Ð¾ÑÐ¾Ð¹ Ð¼ÑÐºÐ¸ Ð¸Ð· ÑÐµÐ¼ÑÐ½ ÑÐ°ÑÐ¾Ð»Ð¸ Ð² ÐºÐ¾Ð¼Ð¿Ð¾Ð·Ð¸ÑÐ½Ð¾Ð¹ ÑÐ¼ÐµÑÐ¸ Ð½Ð° ÑÐµÐ¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° ÑÐµÑÑÐ°; 3. ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½Ð¾Ð¹ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÐºÐ¾Ð¼Ð¿Ð¾Ð·Ð¸ÑÐ½Ð¾Ð¹ ÑÐ¼ÐµÑÐ¸. Ð Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ Ð²Ð¾Ð¿ÑÐ¾ÑÑ Ð´ÐµÑÐ¸ÑÐ¸ÑÐ° ÑÑÑÐµÐ½ÑÐ¸Ð°Ð»ÑÐ½ÑÑ Ð½ÑÑÑÐ¸ÐµÐ½ÑÐ¾Ð². ÐÐ´Ð½Ð¸Ð¼ Ð¸Ð· Ð¿ÑÑÐµÐ¹ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, ÑÐ²Ð»ÑÐµÑÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð±Ð¾Ð±Ð¾Ð²ÑÑ. ÐÑÐ» ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ ÑÐ¿Ð¾ÑÐ¾Ð± Ð¿Ð¾Ð»ÑÑÐµÐ½Ð¸Ñ Ð¼ÑÐºÐ¸ Ð¸Ð· ÑÐµÐ¼ÑÐ½ ÑÐ°ÑÐ¾Ð»Ð¸ Ð¿ÑÐ¾Ð´Ð¾Ð²Ð¾Ð»ÑÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð² Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ½ÑÑ ÑÑÐ»Ð¾Ð²Ð¸ÑÑ. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¾ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ð¸ ÑÐµÐ»ÑÐ½Ð¾ÑÐ¼Ð¾Ð»Ð¾ÑÐ¾Ð¹ Ð¼ÑÐºÐ¸ Ð¸Ð· ÑÐµÐ¼ÑÐ½ ÑÐ°ÑÐ¾Ð»Ð¸ Ð² ÐºÐ¾Ð¼Ð¿Ð¾Ð·Ð¸ÑÐ½Ð¾Ð¹ ÑÐ¼ÐµÑÐ¸ Ð¸Ð· Ð¼ÑÐºÐ¸ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ ÑÐµÐ»ÑÐ½Ð¾Ð·ÐµÑÐ½Ð¾Ð²Ð¾Ð¹ Ð½Ð° ÑÐµÐ¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° ÑÐµÑÑÐ°, Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¾ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾ ÑÐ¾Ð¾ÑÐ½Ð¾ÑÐµÐ½Ð¸Ðµ Ð² ÐºÐ¾Ð¼Ð¿Ð¾Ð·Ð¸ÑÐ½Ð¾Ð¹ ÑÐ¼ÐµÑÐ¸, 50:50. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ ÑÐ°Ð±Ð¾ÑÑ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐµÐ¿ÑÑÑÐ° Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ Â«ÑÐ»ÐµÐ±ÑÐµÐ² ÑÐ°ÑÐ°ÑÐ½ÑÑÂ» Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½Ð¾Ð¹ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÑÑ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÐºÐ¾Ð¼Ð¿Ð¾Ð·Ð¸ÑÐ½Ð¾Ð¹ ÑÐ¼ÐµÑÐ¸. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ, Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð½Ð°Ñ Ð¢Ð£ Ð¸ Ð¢Ð.
description: The subject of the graduate qualification work is: "Development of recipes and technology for confectionery products of increased nutritional value from a composite mixture of wheat and bean flour". This work is devoted to the study of the properties of composite mixtures using bean flour with further development on its basis of the recipe for flour confectionery products of increased nutritional value. Tasks that were solved in the course of the study: 1. research and comparison of physical and chemical indicators of food beans for the possibility of using for the production of specialized composite mixtures; 2. investigation of the effect of the concentration of whole-ground bean seed flour in a composite mixture on the rheological properties of the dough; 3. development of the recipe and technology of flour confectionery of increased nutritional value based on a composite mixture. In the final qualifying work, the issues of essential nutrients deficiency are considered. One of the ways to increase the nutritional value of flour confectionery products is the use of legumes. A method for obtaining flour from food bean seeds in the laboratory was developed. The influence of the concentration of whole-ground bean seed flour in a composite mixture of whole wheat flour on the rheological properties of the dough was studied, and the optimal ratio in the composite mixture, 50:50, was justified. As a result of the work, a recipe and technology for "sugar loaves" with increased nutritional value based on a composite mixture have been developed. On the basis of the conducted research, technological documentation was developed, presented by TU and TI.