title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ðµ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸Ð· Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²Ð¾Ð³Ð¾ ÑÐµÑÑÐ°, Ð¶Ð°ÑÐµÐ½Ð½ÑÑ Ð²Ð¾ ÑÑÐ¸ÑÑÑÐµ
title: Ð½Ð°ÑÑÐ½ÑÐ¹ Ð´Ð¾ÐºÐ»Ð°Ð´
titleType: Subtitle
Creators: name: Ð Ð¾Ð³Ð¾Ð·Ð¸Ð½, ÐÐ»Ñ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: 2019
Subjects: ÐÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÑ Ð¶Ð¸Ð·Ð½ÐµÐ´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÑÐµÐ»Ð¾Ð²ÐµÐºÐ°
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÐ¹ ÐºÐ¾Ð½ÑÑÐ¾Ð»Ñ
ÑÐ°ÑÑ-ÑÑÐ´
Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²Ð¾Ðµ ÑÐµÑÑÐ¾
ÑÑÐ¸ÑÑÑÐ½ÑÐ¹ Ð¶Ð¸Ñ
ÑÐ¾ÐºÑÐ¸ÑÐ½ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ Ð¾ÐºÐ¸ÑÐ»ÐµÐ½Ð¸Ñ
Ð³Ð¸Ð´ÑÐ¾ÐºÐ¾Ð»Ð»Ð¾Ð¸Ð´Ñ
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description: Over the past decade, the volume of production of deep-fried products has increased about 10 times. Deep-fried products remain popular because of the special taste, aroma and crispy texture. However, the consumption of deep-fried foods is not safe for consumers, and the products of thermal-oxidative destruction of fat have a negative effect. At the public catering establishment in Russia, there is virtually no operational control of the content of toxic oxidation products in deep fat, which does not show the real safety of products. For this reason, it is necessary to monitor the safety performance of fat directly in the finished products.
In this study, we conducted a rationale for the safety performance of deep fat and finished products from yeast dough, fried in deep fat. Methods of direct quantitative determination of harmful components were used to determine safety indicators.
As a result of the obtained results, a fundamentally new scheme of production control of safety indicators of fast food products from yeast dough, fried in deep fat has been developed.
The paper presents the results of studies aimed at reducing the absorption of fat products from yeast dough (crumpets and donuts) when they are deep - fried, through the targeted use of permitted food additives-hydrocolloids. Reducing the absorption of deep fat containing products of its thermal destruction, not only increases the economic efficiency of production, but also can significantly reduce the concentration of toxic products of thermal oxidation of fats in the prepared product. To determine the safety indicators of the prepared product, the fat was isolated from the products developed by the rapid solid-phase extraction method. The use of food additives in the formulation of the liquid dough allows to reduce the fat content in the crumpets by about 20% in comparison with the classical recipe, and the use of special coatings for products from dense dough â donuts - almost 2.5 times, which provides a sharp improvement in product safety. At the same time, organoleptic indicators of prepared products according to traditional and experienced recipes remained high. As a result of the research, an improved technology has been developed for the manufacture of products from yeast dough, which makes it possible to reduce the absorption of deep fat and increasing the safety of prepared products.