title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð¸Ð· Ð¿ÑÐµÑÐ½Ð¾Ð³Ð¾ ÑÐ´Ð¾Ð±Ð½Ð¾Ð³Ð¾ ÑÐµÑÑÐ° Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½Ð¾Ð¹ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸
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 gluten-free products from unleavened dough of increased nutritional valuesed
Creators: name: Ð¡Ð¾Ð»Ð¾Ð´Ð¾Ð²Ð½Ð¸ÐºÐ¾Ð²Ð°, ÐÐ°Ð´Ð°
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: 2020
Subjects: Ð¢ÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÐÐ¸ÑÐµÐ²ÑÐµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ
ÑÐ°ÑÑÐ°Ð»ÐµÑÐºÐ¸
ÑÐ¸ÑÐ¾Ð²Ð°Ñ Ð¼ÑÐºÐ°
ÐºÑÐºÑÑÑÐ·Ð½Ð°Ñ Ð¼ÑÐºÐ°
Ð³ÑÐµÑÐ½ÐµÐ²Ð°Ñ Ð¼ÑÐºÐ°
Ð¿Ð¸ÑÐµÐ²Ð°Ñ ÑÐµÐ½Ð½Ð¾ÑÑÑ
Ð¿ÑÐµÑÐ½Ð¾Ðµ ÑÐµÑÑÐ¾
Ð¿ÐµÑÐ¾ÑÐ½Ð¾Ðµ ÑÐµÑÑÐ¾
Ð¾Ð²Ð¾ÑÐ½ÑÐµ Ð¿ÑÑÐµ
tartelettes
flour rice
flour corn
buckwheat flour
nutritional value
unleavened dough
short paste
vegetable puree

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description: The topic of the final qualifying work: "Development of gluten-free products from unleavened dough of increased nutritional value". This work is devoted to the development of technology and recipes for molded products made of gluten-free flour with the addition of dairy products, vegetable purees and vegetable oil. Based on the analysis of the range and technology of products made from unleavened dough, the nutritional value of gluten-free flour raw materials, the ways to increase the nutritional value of flour products by including dairy products, vegetable purees and replacing margarine with vegetable oil were chosen. Marketing research on the market of molded products from unleavened dough in St. Petersburg showed the absence of gluten-free products and the relevance of the chosen topic. The humidity, water-absorbing and fat-retaining capacity of rice, corn, buckwheat and wheat flour was studied; the recipe composition of tartlets was substantiated. Optimization of the amino acid composition of product recipes showed that the inclusion of milk in the recipe increases the biological value of products, in particular, the rate of limiting amino acids for different types of flour increased from 45 -77 % to 54 - 85 %. The expediency of using flour mixtures of cereals and legumes is shown. Recipes and technology of six types of gluten-free flour products, which are characterized by high organoleptic properties, have been developed. The low water content of the products allows them to be used as an edible container for snacks and desserts. Behavioral calculation of the food and energy value of gluten-free products. Technical and technological documentation for gluten-free products made from unleavened pastry has been developed.