title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ 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 Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ (Ð¿Ð¾ Ð·Ð°ÐºÐ°Ð·Ñ ÐÐÐ Â«ÐÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ°Ñ ÑÐ°Ð±ÑÐ¸ÐºÐ° Â«ÐÐ¸Ð²Ð¾-Ð¥Ð»ÐµÐ±Â»)
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 raw materials on the formation of the quality of gluten-free flour confectio nery products (on the order of Â«Divo-KhlebÂ» confectionery factory LLC)
Creators: name: ÐÐ°Ð¹Ð´Ð¸Ð½ÐµÐ½, ÐÐ¸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¢Ð¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ
Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ
Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð¾Ðµ Ð¿ÐµÑÐµÐ½ÑÐµ
ÑÐµÑÐµÐ¿ÑÑÑÐ°
ÐºÑÐºÑÑÑÐ·Ð½Ð°Ñ Ð¼ÑÐºÐ°
ÑÐ¸ÑÐ¾Ð²Ð°Ñ Ð¼ÑÐºÐ°
gluten-free products
gluten-free cookies
recipe
corn flour
rice flour

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description: The subject of the graduate qualification work is Â«Influence of raw materials on the formation of the quality of gluten-free flour confectionery products (on the order of Â«Divo-KhlebÂ» confectionery factory LLC)Â». This work is devoted to the study of the influence of raw materials on the formation of the quality of gluten-free flour confectionery products.Tasks that were solved during the study: 1. The factors influencing the formation of the quality of gluten-free flour confectionery products have been studied. 2. The analysis of the assortment, composition and quality of gluten-free cookies sold on the consumer market. 3. Consumer preferences are analyzed and the advantages and disadvantages of gluten-free cookies sold on the consumer market are determined. 4. The possibility of replacing sugar with stevia powder in the recipe of gluten-free cookies has been studied. 5. The possibility of using various fat components in the recipe of gluten-free cookies has been studied. 6. The influence of various thickeners to form the quality of gluten-free cookies has been studied. The research was conducted on the basis of the consumer goods examination laboratory of the Higher School of Service and Trade. The paper uses standard and generally recognized research methods in commodity science. As a substitute for sugar, you can use stevia powder in the recipe of gluten-free cookies. It is proposed to replace margarine with fatty components that do not contain transisomers of unsaturated fatty acids. The number of thickeners in the recipe of gluten-free cookies with sweetener stevia and sunflower oil, ensuring the formation of optimal quality indicators, has been established.Â The developed recipes of gluten-free cookies will expand the range of products in the consumer market.