title: Ð¡Ð¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÐ¶Ð°Ð½Ð¾Ð³Ð¾ Ñ Ð»ÐµÐ±Ð° Ð½Ð° Ð·Ð°ÐºÐ²Ð°ÑÐºÐµ Ð´Ð»Ñ Ð¿ÐµÐºÐ°ÑÐµÐ½
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: Improvement of recipes and technology of rye bread on sourdough
Creators: name: ÐÐ¾Ð½Ð´Ð°ÑÐµÐ²Ð°, ÐÐ¾Ð»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: 2023
Subjects: ÑÐ¶Ð°Ð½Ð°Ñ Ð¼ÑÐºÐ°
Ð·Ð°ÐºÐ²Ð°ÑÐºÐ°
Ð±Ð¾ÑÐ¾Ð´Ð¸Ð½ÑÐºÐ¸Ð¹ Ñ Ð»ÐµÐ±
Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑ Ð°
rye flour
sourdough
borodino bread
workshop engineering

description: Ð¦ÐµÐ»ÑÑ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐµÑÑÑ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° ÑÐ¶Ð°Ð½Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð° Ð½Ð° Ð·Ð°ÐºÐ²Ð°ÑÐºÐµ Ð´Ð»Ñ Ð¿ÐµÐºÐ°ÑÐµÐ½. Ð ÑÐ°Ð¼ÐºÐ°Ñ Ð¿Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð½Ð¾Ð¹ ÑÐµÐ»Ð¸ ÑÐµÑÐµÐ½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸: Â­ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ¸ ÑÐ¶Ð°Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ð¸ Ð·Ð°ÐºÐ²Ð°ÑÐ¾Ðº; Â­ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ñ Ð²ÑÐ¿ÐµÑÐµÐ½Ð½ÑÐµ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ñ ÑÐ»ÑÑÑÐµÐ½Ð½Ð¾Ð¹ ÑÐµÑÐµÐ¿ÑÑÑÐ¾Ð¹ Ñ Ð¿Ð¾Ð»Ð½Ð¾Ð¹ Ð·Ð°Ð¼ÐµÐ½Ð¾Ð¹ ÑÐ»ÐµÐ±Ð¾Ð¿ÐµÐºÐ°ÑÐ½ÑÑ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ Ð½Ð° Ð·Ð°ÐºÐ²Ð°ÑÐºÑ Ð¿Ð¾ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼; Â­ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ½Ð¾ Ð¾ÑÐµÐ½ÐµÐ½Ñ ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð½Ð¾Ð²Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ; Â­ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð° Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾ÑÑÑ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÐ°; Â­ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð´Ð½ÐµÐ²Ð½ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ Ð´Ð»Ñ Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÐ°; Â­ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÐ°; Â­ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¿ÑÐ°Ð²Ð¸Ð»Ð° Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð´Ð»Ñ Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÐ°. Â­ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð¿Ð»Ð°Ð½ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ ÑÐµÑÐ° Ñ ÑÐ°ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¾Ð¹ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ (Ð 1:50) Ð Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ Ð±ÑÐ»Ð¸ Ð¸Ð·ÑÑÐµÐ½Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ¸ ÑÐ¶Ð°Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ð¸ Ð·Ð°ÐºÐ²Ð°ÑÐ¾Ðº, Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð²ÑÐ¿ÐµÑÐµÐ½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ eLI-BRARY, Scopus Ð¸ Google ÐÐºÐ°Ð´ÐµÐ¼Ð¸Ñ. ÐÑÐ»Ð° Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð° Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾ÑÑÑ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÐ° Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°. ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½ ÑÐµÑÑÐµÐ¶ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÐ°. ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ Ð³ÑÐ°ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐ°ÑÑÐ¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð°ÑÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð° nanoCAD.
description: The purpose of this given work is to develop technology and organization of production of sourdough rye bread for bakeries. As part of the goal, the following tasks were formulated: Â­ to study the technological characteristics of rye flour and sourdough; Â­ to study the baked bakery products with improved formulation with complete replacement of baking yeast with sourdough according to organoleptic and physico-chemical parameters; Â­ comprehensively evaluate the quality of the new bakery product; Â­ justify the need to design a flour workshop; Â­ develop a daily production program for the flour department; Â­ to carry out calculations of the flour workshop; Â­ to develop safety rules for the flour workshop. Â­ develop a plan of the specialized shop with the arrangement of technological equipment (M 1:50) In this work, the characteristics of rye flour and sourdough were studied. Organo-leptic and physical-chemical characteristics of baked products have been studied. The eLIBRARY, Scopus and Google Academy databases were used for the liter-ature review. The necessity of designing a flour shop was substantiated and a production pro-gram was developed. The drawing of the specialized flour shop was made. When performing the graphic part, the software package nanoCAD was use.