title: ÐÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¸Ð½Ð³ÑÐµÐ´Ð¸ÐµÐ½ÑÐ¾Ð² Ñ ÐºÑÐ¸Ð¾Ð¿ÑÐ¾ÑÐµÐºÑÐ¾ÑÐ½ÑÐ¼Ð¸ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°Ð¼Ð¸ Ð¿ÑÐ¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ðµ Ð±ÑÑÑÑÐ¾Ð·Ð°Ð¼Ð¾ÑÐ¾Ð¶ÐµÐ½Ð½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²Ð¾Ð³Ð¾ ÑÐµÑÑÐ° Ñ Ð½Ð°ÑÐ¸Ð½ÐºÐ°Ð¼Ð¸
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: The use of ingredients with cryoprotective properties in the production of quick-frozen products from yeast dough with fruit fillings
Creators: name: Ð¥Ð»ÑÐ½Ð¾Ð²ÑÐºÐ°Ñ, 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: 2023
Subjects: Ð±ÑÑÑÑÐ¾Ð·Ð°Ð¼Ð¾ÑÐ¾Ð¶ÐµÐ½Ð½ÑÐµ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÑ
Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²Ð¾Ðµ ÑÐµÑÑÐ¾
ÐºÑÐ¸Ð¾Ð¿ÑÐ¾ÑÐµÐºÑÐ¾ÑÑ
ÑÐµÑÐ¼Ð¾ÑÑÐ°Ð±Ð¸Ð»ÑÐ½ÑÐµ Ð½Ð°ÑÐ¸Ð½ÐºÐ¸
Ð¿Ð¸ÑÐ¾Ð¶ÐºÐ¸
quick-frozen semi-finished products
yeast dough
cryoprotectors
thermostable fillings
pies

description: Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐ¾ÑÐµÑÑÐ¸ÑÐ¾Ð²Ð°Ð½Ñ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÐµ Ð¿Ð¸ÑÐµÐ²ÑÐµ Ð¸Ð½Ð³ÑÐµÐ´Ð¸ÐµÐ½ÑÑ Ñ ÐºÑÐ¸Ð¾Ð¿ÑÐ¾ÑÐµÐºÑÐ¾ÑÐ½ÑÐ¼Ð¸ Ð¸ ÑÐµÑÐ¼Ð¾ÑÑÐ°Ð±Ð¸Ð»Ð¸Ð·Ð¸ÑÑÑÑÐ¸Ð¼Ð¸ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°Ð¼Ð¸ Ð² ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð·Ð°Ð¼Ð¾ÑÐ¾Ð¶ÐµÐ½Ð½ÑÑ ÑÐµÑÑÐ¾Ð²ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸ ÑÑÑÐºÑÐ¾Ð²ÑÑ Ð½Ð°ÑÐ¸Ð½Ð¾Ðº. ÐÐ±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¾ Ð²ÐºÐ»ÑÑÐµÐ½Ð¸Ðµ Ð² ÑÐµÑÐµÐ¿ÑÑÑÑ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²Ð¾Ð³Ð¾ ÑÐµÑÑÐ° Ð¿Ð¸ÑÐµÐ²ÑÑ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº Â«FiorefioreÂ» Ð¸ Â«Veron TXÂ» Ñ ÑÐµÐ»ÑÑ ÑÐ¾ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ Ð¿Ð¾ÑÐ¸ÑÑÐ¾ÑÑÐ¸ Ð¸ ÑÐ¾ÑÐ¼Ð¾ÑÑÑÐ¾Ð¹ÑÐ¸Ð²Ð¾ÑÑÐ¸ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð²ÑÐ¿ÐµÑÐµÐ½Ð½ÑÑ Ð¸Ð· Ð·Ð°Ð¼Ð¾ÑÐ¾Ð¶ÐµÐ½Ð½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð². Ð Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ðµ Ð½Ð°ÑÐ¸Ð½Ð¾Ðº Ð´Ð»Ñ Ð¿ÑÐ¸Ð´Ð°Ð½Ð¸Ñ ÐºÑÐ¸Ð¾ÑÑÐ°Ð±Ð¸Ð»ÑÐ½ÑÑ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½ ÑÐ¸ÑÐ¾Ð¿ Ð´ÐµÐºÑÑÑÐ¾Ð·Ñ Ð² ÑÐ¾ÑÐµÑÐ°Ð½Ð¸Ð¸ Ñ ÐºÐ°ÑÐ±Ð¾ÐºÑÐ¸Ð¼ÐµÑÐ¸Ð»ÑÐµÐ»Ð»ÑÐ»Ð¾Ð·Ð¾Ð¹, Ð° Ð´Ð»Ñ Ð¿ÑÐ¸Ð´Ð°Ð½Ð¸Ñ ÑÐµÑÐ¼Ð¾ÑÑÐ°Ð±Ð¸Ð»ÑÐ½ÑÑ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð²Ð²ÐµÐ´ÐµÐ½ ÑÐ±Ð»Ð¾ÑÐ½ÑÐ¹ Ð¿ÐµÐºÑÐ¸Ð½. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÑÐµÑÐµÐ¿ÑÑÑÐ° Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð±ÑÑÑÑÐ¾Ð·Ð°Ð¼Ð¾ÑÐ¾Ð¶ÐµÐ½Ð½ÑÑ Ð¿Ð¸ÑÐ¾Ð¶ÐºÐ¾Ð² Ð¸Ð· Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²Ð¾Ð³Ð¾ ÑÐµÑÑÐ° Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº Â«FiorefioreÂ» Ð¸ Â«Veron TXÂ» Ñ ÐºÑÐ¸Ð¾- Ð¸ ÑÐµÑÐ¼Ð¾ÑÑÐ°Ð±Ð¸Ð»ÑÐ½ÑÐ¼Ð¸ Ð½Ð°ÑÐ¸Ð½ÐºÐ°Ð¼Ð¸ Ð¸Ð· Ð¿ÑÑÐµ ÑÑÑÐ¼Ñ Ð¸ Ð»Ð¸Ð¼Ð¾Ð½Ð° Ð² ÑÐ¾Ð¾ÑÐ½Ð¾ÑÐµÐ½Ð¸Ð¸ 9:1, ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²ÐµÐ½Ð½Ð¾.Â  ÐÐ·Ð´ÐµÐ»Ð¸Ñ Ð¾ÑÐ»Ð¸ÑÐ°Ð»Ð¸ÑÑ Ð²ÑÑÐ¾ÐºÐ¸Ð¼Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼Ð¸ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼Ð¸. ÐÐ° Ð½Ð¸Ñ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ (Ð¿ÑÐ¾ÐµÐºÑÑ Ð¢Ð£ Ð¸ Ð¢Ð). ÐÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ðµ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð² ÑÐ°Ð±Ð¾ÑÑ Ð² Ð¿ÑÐ¾Ð¼ÑÑÐ»ÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð¿Ð¾Ð·Ð²Ð¾Ð»Ð¸Ñ ÑÐµÑÐ¸ÑÑ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÑÑ Ð¸ ÑÐ¾ÑÐ¸Ð°Ð»ÑÐ½ÑÑ Ð·Ð°Ð´Ð°ÑÐ¸, ÑÐ°Ðº ÐºÐ°Ðº Ð² Ð·Ð½Ð°ÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð¹ ÑÑÐµÐ¿ÐµÐ½Ð¸ ÑÐ¾ÐºÑÐ°ÑÐ¸Ñ Ð·Ð°ÑÑÐ°ÑÑ Ð² Ð±ÑÑÑ Ð¸ Ð² ÑÑÐµÑÐµ Ð¸Ð½Ð´ÑÑÑÑÐ¸Ð¸ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ. ÐÑÐ¸ Ð¿Ð¾Ð´Ð³Ð¾ÑÐ¾Ð²ÐºÐµ 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·Ð²ÐµÑÑÐ½ÑÐµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ (eLIBRARY.RU, Elsevier ScienceDirect, ÐÐ°ÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð°Ñ ÑÐ»ÐµÐºÑÑÐ¾Ð½Ð½Ð°Ñ Ð±Ð¸Ð±Ð»Ð¸Ð¾ÑÐµÐºÐ° (ÐÐ­Ð), ÐÐ¾Ð´ÐµÐºÑ Ð¸ Ñ.Ð´.). Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ Microsoft Excel.
description: During the study, various food ingredients with cryoprotective and thermostabilizing properties were tested in the technology of frozen dough semi-finished products and fruit fillings. The inclusion of food additives "Fiorefiore" and "Veron TX" in the yeast dough formulation is justified in order to preserve the porosity and shape stability of products made from frozen semi-finished products. Dextrose syrup in combination with carboxymethylcellulose was used in the production of fillings to achieve cryostable properties, and apple pectin was introduced to impart thermostable properties. The formulation and manufacturing technology of quick-frozen yeast dough pies using food additives "Fiorefiore" and "Veron TX" with cryo- and thermostable fillings of persimmon and lemon puree in a ratio of 9:1, respectively, have been developed.Â  The products were distinguished by high organoleptic characteristics. Technical documentation has been developed for them (TU and TI projects). The application of the work results in industry will solve economic and social problems, as it will significantly reduce spending in everyday life and in the food industry. When preparing the literary review, well-known databases were used (eLibrary.RU, Elsevier ScienceDirect, National Electronic Library (NEB), Codex, etc.). Statistical data processing was carried out using Microsoft Excel.