title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¼ÑÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸Ð· Ð¿ÑÐµÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÑÐ° Ñ ÑÐ¸ÑÐ¾Ð´Ð¾Ð±Ð°Ð²ÐºÐ¾Ð¹ Chlorella vulgaris
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: Development of technology of flour products from unleavened dough with phyto supplement C. vulgaris
Creators: name: ÐÐ»Ð¸Ð·Ð°ÑÐ¾Ð²Ð°, Ð£Ð»ÑÑ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: 2022
Subjects: ÐÐ¸Ð³Ð¸ÐµÐ½Ð° Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð¼Ð°ÑÑÐ¸Ð½Ñ
ÑÐ°ÑÑÐ°Ð»ÐµÑÐºÐ¸
ÑÐ¶Ð°Ð½Ð°Ñ Ð¼ÑÐºÐ°
Ð¿Ð¸ÑÐµÐ²Ð°Ñ ÑÐµÐ½Ð½Ð¾ÑÑÑ
Ð¿ÑÐµÑÐ½Ð¾Ðµ ÑÐµÑÑÐ¾
ÑÐ¸ÑÐ¾Ð´Ð¾Ð±Ð°Ð²ÐºÐ° chlorella vulgaris
muffins
tartelettes
flour rye
nutritional value
unleavened dough
phyto supplement chlorella vulgaris

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Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¼ÑÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸Ð· Ð¿ÑÐµÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÑÐ° Ñ ÑÐ¸ÑÐ¾Ð´Ð¾Ð±Ð°Ð²ÐºÐ¾Ð¹ C. vulgarisÂ». Ð¦ÐµÐ»Ñ ÑÐ°Ð±Ð¾ÑÑ â ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑ Ð¼ÑÑÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð¸Ð· Ð¿ÑÐµÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÑÐ° Ñ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½ÑÐ¼ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ ÑÐ¸ÑÐ¾Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸. ÐÐµÑÐ¾Ð´Ñ: Ð¾Ð±ÑÐµÐ½Ð°ÑÑÐ½ÑÐµ; ÑÐ°ÑÑÑÑÐ½ÑÐµ. ÐÑÐµÐ´Ð¼ÐµÑ ÑÐ°Ð±Ð¾ÑÑ: Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ, ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ, Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸. ÐÐ°Ð´Ð°ÑÐ¸ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. ÐÐ¾Ð¸ÑÐº ÑÐµÐ¶Ð¸Ð¼Ð¾Ð² Ð´Ð»Ñ ÐºÑÐ»ÑÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð±Ð¸Ð¾Ð¼Ð°ÑÑÑ C. vulgaris. 2. ÐÑÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. 3. ÐÐ¾Ð´Ð±Ð¾Ñ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾Ð¹ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸ Ð±Ð¸Ð¾Ð¼Ð°ÑÑÑ C. vulgaris. 4. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸Ðº. 5. Ð Ð°ÑÑÑÑ ÑÐ½ÐµÑÐ³ÐµÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸. 6. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸. Ð ÐµÐ¶Ð¸Ð¼Ñ ÐºÑÐ»ÑÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ñ, Ð¿ÑÐ¸Ð½ÑÑÐ¾ ÑÐµÑÐµÐ½Ð¸Ðµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°ÑÑ ÑÐ¸ÑÐ¾Ð´Ð¾Ð±Ð°Ð²ÐºÑ Ð² ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ðµ 5 % Ðº Ð¼Ð°ÑÑÐµ Ð¼ÑÐºÐ¸. Ð¤Ð¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ¸ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²ÑÑÑ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½ÑÐ¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼, ÑÐ½ÐµÑÐ³ÐµÑÐ¸ÑÐµÑÐºÐ°Ñ ÑÐµÐ½Ð½Ð¾ÑÑÑ Ð¿Ð¾Ð·Ð²Ð¾Ð»ÑÐµÑ ÑÐ´ÐµÐ»Ð°ÑÑ Ð²ÑÐ²Ð¾Ð´ Ð¾ ÑÐµÐ»ÐµÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾ÑÑÐ¸ Ð²Ð²ÐµÐ´ÐµÐ½Ð¸Ñ ÑÐ¸ÑÐ¾Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸ C. vulgarisÐ² Ð¼ÑÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ. ÐÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð·Ð°Ð²Ð¸ÑÐ¸Ñ Ð¾Ñ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð½Ð° ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ ÑÑÐ¶ÐµÐ»ÑÑ Ð¼ÐµÑÐ°Ð»Ð»Ð¾Ð². Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¼Ð¾Ð³ÑÑ Ð±ÑÑÑ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ñ Ð² Ð¾Ð±Ð»Ð°ÑÑÐ¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ, Ð½ÑÑÑÐ¸ÑÐ¸Ð¾Ð»Ð¾Ð³Ð¸Ð¸, Ð±Ð¸Ð¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸.
description: The subject of the graduate qualification work is "Development of technology of flour products from unleavened dough with phyto supplement C. vulgaris". The purpose of the work is to develop recipes for flour products made from unleavened dough with an optimal content of phyto supplement. Methods: general scientific (analysis, description, comparison); calculated. Subject of work: organoleptic, physico-chemical, microbiological properties of products. Based on the results of the quality indicators of muffins, tartelettes, conclusions are drawn about their compliance with GOST 15052-2014, GOST 24901-2014, respectively, the optimal dosage of the C. vulgaris supplement is revealed. Tasks that were solved during the study: 1. Search for optimal modes for cultivation of C. vulgaris microalgae. 2. Working out the formulation of products from unleavened dough. 3. Selection of the optimal C. vulgaris biomass additive. 4. Determination of physical and chemical characteristics of products. 5. Calculation of energy value. 6. Determination of the safety of finished products. As a result of the study, cultivation modes were selected, with an organoleptic assessment, it was decided to use a phytodrug in the amount of 5 % by weight of flour. The physico-chemical characteristics of the products correspond to the normative indicators, the energy value allows us to conclude that it is advisable to introduce C. vulgaris herbal supplements into flour products. In determining the safety of finished products, a microbiological study and analysis for the content of heavy metals were carried out. The results of the final qualifying work can be applied in the field of technology and organization of public catering, nutritionology, biotechnology.