title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÐ³Ð¾Ð´ Ð³Ð¾Ð´Ð¶Ð¸ Lycium barbarum
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 technology of bakery products using goji berries Lycium Barbarum
Creators: name: ÐÑÐ°Ð²ÑÐµÐ½ÐºÐ¾, ÐÐ¸ÐºÑÐ¾Ñ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: ÐÐ¸Ð³Ð¸ÐµÐ½Ð° Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÑÐ³Ð¾Ð´Ñ Ð³Ð¾Ð´Ð¶Ð¸
Ð±ÑÐ»Ð¾ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½ Ð¡
Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²Ð¾Ðµ ÑÐµÑÑÐ¾
goji berries
bakery products
vitamin C
yeast dought

description: Ð¢ÐµÐ¼Ð° Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: Â«Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÐ³Ð¾Ð´ Ð³Ð¾Ð´Ð¶Ð¸ Lycium BarbarumÂ». ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² ÑÐ³Ð¾Ð´ Ð³Ð¾Ð´Ð¶Ð¸, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð±ÑÐ»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÑÐ¸Ñ ÑÐ³Ð¾Ð´, Ð° ÑÐ°ÐºÐ¶Ðµ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ñ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð½Ð¾Ð²Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ°. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. ÐÐ·ÑÑÐµÐ½Ð¸Ðµ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ¸ ÑÐ³Ð¾Ð´ Ð³Ð¾Ð´Ð¶Ð¸ Lycium barbarum Ð¿Ð¾ Ð´Ð°Ð½Ð½ÑÐ¼ Ð½Ð°ÑÑÐ½Ð¾-Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°ÑÐµÐ»ÑÑÐºÐ¾Ð¹ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ; 2. ÐÐ·ÑÑÐµÐ½Ð¸Ðµ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² ÑÐ³Ð¾Ð´ Ð³Ð¾Ð´Ð¶Ð¸ Ð³Ð¾Ð´Ð¶Ð¸ Lycium barbarum ÐºÐ¾Ð¼Ð¼ÐµÑÑÐµÑÐºÐ¾Ð¹ Ð´Ð¾ÑÑÑÐ¿Ð½Ð¾ÑÑÐ¸; 3. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿ÑÐ¾ÐµÐºÑÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð±ÑÐ»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÐ³Ð¾Ð´ Ð³Ð¾Ð´Ð¶Ð¸ Lycium barbarum Ñ Ð¿Ð¾ÑÐ»ÐµÐ´ÑÑÑÐ¸Ð¼ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸ÐµÐ¼ ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ ÑÐ¾ÑÑÐ°Ð²Ð° Ð¸ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ; 4. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð½Ð¾Ð²Ð¾Ð³Ð¾ Ð²Ð¸Ð´Ð° Ð±ÑÐ»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ð¿Ð¾ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼, ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¸ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ð¼ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ°Ð¼. Ð Ð°Ð±Ð¾ÑÐ° Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð½Ð° Ð±Ð°Ð·Ðµ Ð¡ÐÐ±ÐÐ£ ÐÐÐ¡Ð¸Ð, Ð³Ð´Ðµ ÑÐ¾Ð±Ð¸ÑÐ°Ð»Ð°ÑÑ Ð¾ÑÐ½Ð¾Ð²Ð½Ð°Ñ ÑÐ°ÑÑÑ ÑÐ°ÐºÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»Ð°. ÐÑÐ»Ð¸ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ñ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° ÑÐ³Ð¾Ð´ Ð³Ð¾Ð´Ð¶Ð¸: Ð²Ð»Ð°Ð¶Ð½Ð¾ÑÑÑ, ÑÐ¸ÑÑÑÐµÐ¼Ð°Ñ ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÑ Ð¸ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ðµ Ð½Ð°ÑÐ¾Ð¶Ð´ÐµÐ½Ð¸Ðµ Ð°ÑÐºÐ¾ÑÐ±Ð¸Ð½Ð¾Ð²Ð¾Ð¹ ÐºÐ¸ÑÐ»Ð¾ÑÑ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð½Ð¾Ð²Ð°Ñ ÑÐµÑÐµÐ¿ÑÑÑÐ° Ð±ÑÐ»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¸Ð·ÑÑÐµÐ½Ð½ÑÑ ÑÐ³Ð¾Ð´, Ð° ÑÐ°ÐºÐ¶Ðµ ÑÑÐ¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ðµ Ð¿ÑÐ¾Ð²ÐµÑÐµÐ½Ð¾ Ð½Ð° ÑÐ°Ðº Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸, ÐºÐ°Ðº Ð²Ð»Ð°Ð¶Ð½Ð¾ÑÑÑ, ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÑ, Ð¿Ð¾ÑÐ¸ÑÑÐ¾ÑÑÑ, ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ ÑÐ°ÑÐ°ÑÐ¾Ð² Ð² Ð¿ÑÐ¾Ð´ÑÐºÑÐµ. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ Ð±ÑÐ»Ð¾ Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð¾ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ Ð² ÑÐ¾ÑÑÐ°Ð²Ðµ Ð±ÑÐ»Ð¾ÑÐµÐº ÑÐ³Ð¾Ð´ Ð³Ð¾Ð´Ð¶Ð¸ Ð½Ð° ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð³Ð¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ.
description: The subject of the graduate qualification work is âDevelopment of technology of bakery products using goji berries Lycium Barbarumâ. This work is devoted to the study of the properties of goji berries, the development of a recipe for a bakery product using these berries, as well as the determination of the physico-chemical parameters of a new product. Tasks that were solved during the study: 1. Study of the characteristics of goji berries Lycium barbarum according to research literature; 2. Study of physico-chemical properties of goji berries goji Lycium barbarum commercial availability; 3. Development of a draft recipe for a bakery product using Lycium barbarum goji berries, followed by determination of the chemical composition and nutritional value of the product; 4. Determination of quality indicators of a new type of bakery product according to organoleptic, physico-chemical and microbiological characteristics.The work was carried out on the basis of SPbPU IBSiB, where the bulk of the factual material was collected. The physicochemical properties of goji berries were investigated: moisture content, acidity and ascorbic acid. A new recipe for a bakery product has been developed using the studied berries, and this product has also been tested for such indicators as humidity, acidity, sugar content in the product. As a result, the influence of goji berries in the composition of buns on the quality of the product was analyzed.