title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑ Ð¸ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½ÑÑ ÑÐ¾ÐµÐ²ÑÐ¼ Ð±ÐµÐ»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 production technology of flour confectionery products enriched with soy protein
Creators: name: ÐÐ¾ÑÐ´Ð¾Ð²ÑÐºÐ°Ñ, ÐÐ°Ñ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: 2023
Subjects: Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ðµ Ð±ÐµÐ»ÐºÐ¾Ð¼
ÑÐ¾ÐµÐ²Ð°Ñ Ð¼ÑÐºÐ°
ÑÐ¾ÐµÐ²Ð¾Ðµ Ð¼Ð¾Ð»Ð¾ÐºÐ¾
Ð¼ÑÑÐ½ÑÐµ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
ÑÐ¾ÐµÐ²ÑÐ¹ Ð±ÐµÐ»Ð¾Ðº
ÑÑÐ²Ð¾ÑÐ¾ÑÐ¾ÑÐ½ÑÐ¹ Ð¿ÑÐ¾ÑÐµÐ¸Ð½
protein enrichment
soy flour
soy milk
flour confectionery products
soy protein
whey protein

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description: The aim of this article is to develop flour confectionery products enriched with protein. The subject of the work is the functional properties of the developed products. To determine the functional properties, namely hysic-chemical parameters and nutritional value, empirical and computational methods of research were applied. In determining the nutritional value was established that the percentage of protein in Â«Vegan CookiesÂ» is 19 %, in Â«Cupcakes with raspberriesÂ» â 38 %, and in Â«Cupcakes with sublimated raspberriesÂ» â 38,4 %. Actual values of physical and chemical parameters, such as mass fraction of moisture, mass fraction of filling, alkalinity, density, wetting capacity, according to the results of the study are within the limits of acceptable values regulated in state standards. Thus, when performing the graduate qualification article were developed recipes for cookies and cakes with increased protein content through the use of alternative raw materials. Developed products are suitable not only for sports nutrition, but also for eating people with celiac disease and vegetarians. When writing the literature review the following databases were used: CYBERLENINKA, EB SpbPU, eLIBRARY.RU, Google Academy, Researchgate.net. Statistical processing of the experimental data was carried out using Microsoft Excel. When performing the graphical part, the software package nanoCAD was used.