title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿ÑÐ¸ÑÐ¾Ð´Ð½ÑÑ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¾Ð² Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸ Ð°ÐºÑÐ¸Ð²Ð½ÑÑ Ð²ÐµÑÐµÑÑÐ²
title: Ð½Ð°ÑÑÐ½ÑÐ¹ Ð´Ð¾ÐºÐ»Ð°Ð´
titleType: Subtitle
Creators: name: ÐÑÑÑÑÐ´Ð¸Ð½Ð¾Ð², Ð ÑÑÐ»Ð°Ð½
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: Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
ÑÐµÑÐ½Ð¾Ð¿Ð»Ð¾Ð´Ð½Ð°Ñ ÑÑÐ±Ð¸Ð½Ð°
ÑÐ½Ð°Ð±Ð¸
ÑÑÑÑÐºÑÑÑÐ½Ð¾-Ð¼ÐµÑ Ð°Ð½Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°
Ñ ÑÐ°Ð½ÐµÐ½Ð¸Ðµ
ÑÐ°Ñ Ð°ÑÐ°
Ð¾ÑÐ³Ð°Ð½Ð¸ÑÐµÑÐºÐ¸Ðµ ÐºÐ¸ÑÐ»Ð¾ÑÑ

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description: The aim of the work is to develop formulations of bakery products of mass consumption using powders from chokeberry cake (Aronia melanocarpa (Michx.)) and jujube fruit powders (Ziziphus jujuba Mill.) of the Crimean selection, conducting their merchandising expertise.
The objects of the research are hydroalcoholic extracts of chokeberry powders and powders of jujube fruit, chokeberry and jujube powders, baked goods with the addition of chokeberry and jujube fruits powders.
When performing the work, organoleptic, chemical, and physicochemical research methods were used.
It is theoretically justified and experimentally proved that for the enrichment of bakery products, secondary products of chokeberry can be used - powders from the cake (after extracting the juice) to enrich the ascorbic acid, which affects the baking process, and polyphenolic compounds with antioxidant activity.
The regularities of changes in organoleptic characteristics, specific volume, porosity, and moisture content of bakery products were established depending on the amount of added additives from powdered chokeberry and jujube fruits, which made it possible to substantiate the optimal amount of added additives.
It has been established that in bakery products with the addition of powder from the chokeberry and powder from the fruits of jujube in the amount of 3% and 5%, respectively, the process of staling is slowed down.
Formulations of bakery products of mass demand with the addition of powders from chokeberry and jujube fruit have been developed.
Conducted merchandising expertise developed mass-produced bakery products with the addition of powders from the chokeberry cake and fruits of jujube.
Technical documentation has been developed for mass-produced bakery products with additives of powders from the chokeberry and jujube fruits: TU âBun chernoplodnayaâ, TI on TU âBun chernoplodnayaâ; TU "Bun jujuba", TI on TU "Bun jujuba."