title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½Ð¾Ð¹ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð¸Ð· ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð·ÐµÑÐ½Ð¾Ð²Ð¾Ð³Ð¾ ÑÑÑÑÑ
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: The development of technology for drinks with high biological value from fermented grain
Creators: name: ÐÐ¸ÑÐµÐ»ÐµÐ²Ð°, ÐÐ½Ð°ÑÑÐ°ÑÐ¸Ñ
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: ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐ¹ Ð½Ð°Ð¿Ð¸ÑÐ¾Ðº
ÑÐµÐ½Ð¾Ð»ÑÐ½ÑÐµ Ð²ÐµÑÐµÑÑÐ²Ð°
Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½ Ñ
fermented drink
phenolic compounds
vitamin Ñ

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description: The topic of the final qualifying work: âThe development of technology for drinks with high biological value from fermented grainâ. The aim of this work was the development of fermented drinks with high biological value from raw buckwheat, oat, and wheat grains. The following tasks were completed in the course of the final qualifying work: - A scheme for grain germination for further fermentation has been developed; - Fermented drinks from buckwheat sprouts, wheat sprouts and oat sprouts have been developed; - A unified scheme for grain crops germination under artificial conditions has been developed; - The technology of drinks with increased biological value from grain sprouts has been developed; - The developed drinks were examined in terms of organoleptic, physico-chemical parameters and the content of biologically active compounds; - The modelling of non-alcoholic beverages with high levels of phenolic compounds and vitamin C was carried out; - The work was carried out in the laboratories of the Higher School of Biotechnology and Food Production, Peter the Great St. Petersburg Polytechnic University. Objects of research:Â  wheat species Triticum aestivum, buckwheat species Fagopyrum esculentum, oat species Poaceae. During the experiment a sprouting scheme was developed as well as the technology and drinks recipe out of fermented grain cultures.