title: ÐÐ·ÑÑÐµÐ½Ð¸Ðµ ÑÑÑÑÐºÑÑÑÐ¾Ð¾Ð±ÑÐ°Ð·ÑÑÑÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð±ÐµÐ»ÐºÐ¾Ð²Ð¾-Ð¿Ð¾Ð»Ð¸ÑÐ°Ñ Ð°ÑÐ¸Ð´Ð½Ð¾Ð³Ð¾ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ° ÑÐµÐ¼ÑÐ½ Ð»ÑÐ½Ð° Ð² ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸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° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Study of the structure-forming properties of the protein-polysaccharide complex of flax seeds in the technology of flour confectionery products
Creators: name: Ð¥Ð°ÑÐ¸ÑÐ¾Ð½Ð¾Ð²Ð°, ÐÐ²Ð³ÐµÐ½Ð¸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: 2024
Subjects: ÑÐµÐ¼ÐµÐ½Ð° Ð»ÑÐ½Ð°
Ð±ÐµÐ»ÐºÐ¾Ð²Ð¾-Ð¿Ð¾Ð»Ð¸ÑÐ°Ñ Ð°ÑÐ¸Ð´Ð½ÑÐ¹ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑ
Ð¼ÑÑÐ½ÑÐµ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
flax seeds
protein-polysaccharide complex
flour confectionery products

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ ÑÑÑÑÐºÑÑÑÐ¾Ð¾Ð±ÑÐ°Ð·ÑÑÑÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð±ÐµÐ»ÐºÐ¾Ð²Ð¾-Ð¿Ð¾Ð»Ð¸ÑÐ°ÑÐ°ÑÐ¸Ð´Ð½Ð¾Ð³Ð¾ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ° ÑÐµÐ¼ÑÐ½ Ð»ÑÐ½Ð° Ð² Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸ÑÑ, Ð½Ð° Ð¿ÑÐ¸Ð¼ÐµÑÐµ ÐºÐµÐºÑ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: -Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÐºÐµÐºÑÐ° Ñ ÑÐµÐ¼ÐµÐ½Ð°Ð¼Ð¸ Ð»ÑÐ½Ð°; -ÐÑÐµÐ½ÐºÐ° ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐµÐºÑÐ° Ñ ÑÐµÐ¼ÐµÐ½ÐµÐ¼ Ð»ÑÐ½Ð°; -ÐÑÐµÐ½ÐºÐ° ÑÑÑÑÐºÑÑÑÐ½Ð¾-Ð¼ÐµÑÐ°Ð½Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐµÐºÑÐ° Ñ ÑÐµÐ¼ÐµÐ½ÐµÐ¼ Ð»ÑÐ½Ð°; -ÐÑÐµÐ½ÐºÐ° ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐµÐºÑÐ° Ñ ÑÐµÐ¼ÐµÐ½ÐµÐ¼ Ð»ÑÐ½Ð°; -ÐÑÐµÐ½ÐºÐ° Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ. ÐÐ±ÑÐµÐºÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ â ÐºÐµÐºÑ Ñ ÑÐµÐ¼ÐµÐ½Ð°Ð¼Ð¸ Ð»ÑÐ½Ð°, ÐºÐµÐºÑ Â«Ð¡ÑÐ¾Ð»Ð¸ÑÐ½ÑÐ¹Â». Ð Ð°Ð±Ð¾ÑÐ° Ð±ÑÐ»Ð° Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¹ ÐÑÑÑÐµÐ¹ ÑÐºÐ¾Ð»Ñ Ð±Ð¸Ð¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¹ Ð¸ Ð¿Ð¸ÑÐµÐ²ÑÑ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¹. ÐÐ½Ð°Ð»Ð¸Ð·Ð¸ÑÑÐµÐ¼ÑÐ¼Ð¸ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÐ°Ð¼Ð¸ Ð±ÑÐ»Ð¸ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð¿Ð»Ð¾ÑÐ½Ð¾ÑÑÐ¸ Ð¸ Ð¿Ð¾ÑÐ¸ÑÑÐ¾ÑÑÐ¸, Ð¼Ð¾Ð´ÑÐ»Ñ Ð®Ð½Ð³Ð°, Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸, Ð¿Ð¸ÑÐµÐ²Ð°Ñ Ð¸ ÑÐ½ÐµÑÐ³ÐµÑÐ¸ÑÐµÑÐºÐ°Ñ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸, Ð´Ð»Ð¸ÑÐµÐ»ÑÐ½Ð¾ÑÑÑ ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ, ÑÐµÐ±ÐµÑÑÐ¾Ð¸Ð¼Ð¾ÑÑÑ, Ð° ÑÐ°ÐºÐ¶Ðµ Ð²Ð»Ð°Ð¶Ð½Ð¾ÑÑÑ, ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÑ Ð¸ ÑÐµÐ»Ð¾ÑÐ½Ð¾ÑÑÑ. Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð±ÑÐ»Ð¾ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ ÐºÐµÐºÑ Ñ ÑÐµÐ¼ÐµÐ½ÐµÐ¼ Ð»ÑÐ½Ð° ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²ÑÐµÑ ÑÑÐµÐ±ÑÐµÐ¼ÑÐ¼ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ°Ð¼, ÐÐÐ¡Ð¢ 15052, Ð¸ Ð¼Ð¾Ð¶ÐµÑ Ð±ÑÑÑ ÐºÐ¾Ð¼Ð¼ÐµÑÑÐµÑÐºÐ¸ Ð¿ÑÐ¸Ð³Ð¾Ð´ÐµÐ½. ÐÐµÐºÑ Ñ ÑÐµÐ¼ÐµÐ½Ð°Ð¼Ð¸ Ð»ÑÐ½Ð°, Ð¿Ð¾ ÑÑÐ°Ð²Ð½ÐµÐ½Ð¸Ñ Ñ ÐºÐµÐºÑÐ¾Ð¼ Â«ÑÑÐ¾Ð»Ð¸ÑÐ½ÑÐ¼Â», Ð¿Ð¾ÐºÐ°Ð·Ð°Ð» Ð»ÑÑÑÐ¸Ðµ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¿Ð¾ ÑÑÑÑÐºÑÑÑÐ½Ð¾-Ð¼ÐµÑÐ°Ð½Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼, Ð¿Ð»Ð¾ÑÐ½Ð¾ÑÑÐ¸ Ð¸ Ð¿Ð¾ÑÐ¸ÑÑÐ¾ÑÑÐ¸, Ð¿Ð¾ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð¸ ÑÐ½ÐµÑÐ³ÐµÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸, Ð¿Ð¾ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼ - ÑÐµÐ±ÐµÑÑÐ¾Ð¸Ð¼Ð¾ÑÑÐ¸. ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸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, Ð­Ð Ð¡ÐÐ±ÐÐ£. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼: Microsoft Excel, Microsoft Word. ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ðµ Ð³ÑÐ°ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐ°ÑÑÐ¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ Ð¿Ð°ÐºÐµÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ nanoCAD.
description: This work is devoted to the study of the structure-forming properties of the protein-polysaccharide complex of flax seeds in flour confectionery products, using the example of a cupcake. Problems that were solved during the study: -Development of recipe and technology for cake with flax seeds; -Assessment of physico-chemical parameters of cake with flax seed; -Evaluation of the structural and mechanical parameters of a cake with flax seed; -Assessment of economic indicators of flax seed cake; -Evaluation of the organoleptic characteristics of the product. Objects of research: cupcake with flax seeds, cupcake âStolichnyâ. The work was carried out in the laboratories of the Higher School of Biotechnology and Food Technologies. The analyzed parameters were density and porosity indicators, Youngs modulus, organoleptic indicators, nutritional and energy values, storage duration, cost, as well as humidity, acidity and alkalinity. During the research, it was found that the flax seed cake meets the required standards, GOST 15052, and can be commercially suitable. The cake with flax seeds, in comparison with the âcapitalâ cake, showed better results in terms of structural and mechanical indicators, density and porosity, in terms of nutritional and energy value, and in terms of economic indicators - cost. When writing the literature review, the following databases were used: eLIBRARY, CyberLeninka, EL SPbSTU. Statistical processing of experimental data was carried out using the software package: Microsoft Excel, Microsoft Word. When performing the graphic part, we used the nanoCAD software package.