title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð¾Ð³Ð¾ ÑÑÑÑÑ Ð½Ð° ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÑ Ð¼Ð°ÐºÐ°ÑÐ¾Ð½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹
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: Influence of grainless-free raw materials on the formation of the quality of grainless macaroni products
Creators: name: Ð¤Ð°ÑÐµÐ¼Ð°, Ð®Ð»Ð¸Ñ
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
Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½oÐ²ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ
Ð¼Ð°ÐºÐ°ÑÐ¾Ð½Ð½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ð¼Ð¸Ð½ÐµÑÐ°Ð»ÑÐ½ÑÐµ Ð²ÐµÑÐµÑÑÐ²Ð°
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¾Ð±Ð¾Ð³Ð°ÑÐ°ÑÑÐ¸Ðµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸

description: ÐÐ»Ð°Ð²Ð½Ð¾Ð¹ ÑÐµÐ»ÑÑ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐ»Ð¾ÑÑ Ð¸Ð·ÑÑÐµÐ½Ð¸Ðµ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð¾Ð³o ÑÑÑÑÑ Ð½Ð° ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÑ Ð¼Ð°ÐºÐ°ÑÐ¾Ð½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ð½ÑÑ ÐºÐ°Ðº Ð² Ð¿ÑÐµÐ´ÐµÐ»Ð°Ñ Ð Ð¾ÑÑÐ¸Ð¹ÑÐºÐ¾Ð¹ Ð¤ÐµÐ´ÐµÑÐ°ÑÐ¸Ð¸, ÑÐ°Ðº Ð¸ Ð·Ð° ÑÑÐ±ÐµÐ¶Ð¾Ð¼. Ð Ð½Ð°ÑÑÐ¾ÑÑÐµÐ¹ ÑÐ°Ð±Ð¾ÑÐµ ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ Ð¾ÑÐ¸Ð³Ð¸Ð½Ð°Ð»ÑÐ½ÑÐµ Ð´Ð°Ð½Ð½ÑÐµ Ð¼ÐµÐ´Ð¸ÑÐ¸Ð½ÑÐºÐ¾Ð¹ ÑÑÐ°ÑÐ¸ÑÑÐ¸ÐºÐ¸ Ð½Ð° Ð¿ÑÐµÐ´Ð¼ÐµÑ Ð·Ð½Ð°ÑÐ¸Ð¼Ð¾ÑÑÐ¸ Ð½ÑÑÑÐ¸ÐµÐ½ÑÐ¾Ð² Ð² ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ½Ð¾Ð¼ Ð¸ ÑÐ±Ð°Ð»Ð°Ð½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð¼ Ð¿Ð¸ÑÐ°Ð½Ð¸Ð¸ Ð»ÑÐ´ÐµÐ¹ Ñ Ð·Ð°Ð±Ð¾Ð»ÐµÐ²Ð°Ð½Ð¸ÑÐ¼Ð¸ Ð¶ÐµÐ»ÑÐ´Ð¾ÑÐ½Ð¾-ÐºÐ¸ÑÐµÑÐ½Ð¾Ð³Ð¾ ÑÑÐ°ÐºÑÐ°.
Ð£ÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ðµ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ñ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ Ð³ÑÑÐ¿Ð¿Ñ Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸. ÐÑÑÐ²Ð»ÐµÐ½Ñ Ð¿Ð¾Ð¿ÑÐ»ÑÑÐ½ÑÐµ Ð´Ð»Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÑ Ð¼Ð°ÐºÐ°ÑÐ¾Ð½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ ÑÐ¾ÑÑÐ° Ð½ÐµÑÑÐ°Ð´Ð¸ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹
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description: The aim of the final qualifying work was to study the effect of gluten-free raw materials on the formation of the quality of gluten-free pasta, produced both in the Russian Federation and abroad, and implemented in the trading
networks of St. Petersburg. This paper reviews the medical statistics for the importance of nutrients in
the balanced nutrition of people with diseases of the gastrointestinal tract. Consumer preferences for the main groups of gluten-free products have
been established. The varieties of non-traditional flour, which are popular for the production of gluten-free pasta, have been identified. A laboratory study of the mineral composition of gluten-free pasta made from corn, rice
and amaranth flour was conducted. Identified and presented original data indicating the content of potassium, calcium, magnesium and zinc in glutenfree foods.