title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÑÐ½Ð¸ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸Ð· ÑÐ¶Ð°Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½ÑÐ¼ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ Ð±ÐµÐ»ÐºÐ° Ð¸ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð²Ð¾Ð»Ð¾ÐºÐ¾Ð½
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: Engineering of technology for gingerbread products made from rye flour with a high content of protein and dietary fiber
Creators: name: Ð¡ÐµÑÐµÐ±ÑÑÐºÐ¾Ð²Ð°, Ð®Ð»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
Ð¿ÑÑÐ½Ð¸ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
ÑÐ¶Ð°Ð½Ð°Ñ Ð¼ÑÐºÐ°
Ð¸Ð·Ð¾Ð»ÑÑ Ð³Ð¾ÑÐ¾Ñ Ð¾Ð²Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ°
Ð³Ð¾ÑÐ¾Ñ Ð¾Ð²ÑÐ¹ Ð¿ÑÐ¾ÑÐµÐ¸Ð½
Ð¿Ð¸ÑÐµÐ²ÑÐµ Ð²Ð¾Ð»Ð¾ÐºÐ½Ð°
Ð¼ÑÐ´ Ð¿ÑÐµÐ»Ð¸Ð½ÑÐ¹
Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ ÑÐµÐ½Ð½Ð¾ÑÑÑ
gingerbread
rye flour
pea protein isolate
pea protein
alimentary fiber
honey bees
biological value

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ÑÐ½Ð¸ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸Ð· ÑÐ¶Ð°Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½ÑÐ¼ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ Ð±ÐµÐ»ÐºÐ° Ð¸ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð²Ð¾Ð»Ð¾ÐºÐ¾Ð½Â». ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¼Ð¾Ð´Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¸ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¿ÑÑÐ½Ð¸ÐºÐ¾Ð² Ð·Ð° ÑÑÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ¶Ð°Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ð¸ Ð¸Ð·Ð¾Ð»ÑÑÐ° Ð³Ð¾ÑÐ¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ° Ñ Ð°Ð´Ð°Ð¿ÑÐ°ÑÐ¸ÐµÐ¹ ÑÑÐ°ÑÐ¸Ð½Ð½Ð¾Ð¹ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÐºÐ¾Ð½ÑÑÐ¾Ð»Ð¸ÑÑÐµÐ¼Ð¾Ð¹ Ð²ÑÐ´ÐµÑÐ¶ÐºÐ¸ Ð¿ÑÑÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÑ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¢ÐµÐ¾ÑÐµÑÐ¸ÑÐµÑÐºÐ¾Ðµ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð²ÑÐ±Ð¾ÑÐ° ÑÑÑÑÑ Ð´Ð»Ñ Ð¿ÑÑÐ½Ð¸ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð°ÐºÑÑÐ°Ð»ÑÐ½ÑÑ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ. 2. ÐÐ¿ÑÐ¸Ð¼Ð¸Ð·Ð°ÑÐ¸Ñ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¿ÑÑÐ½Ð¸ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¿Ð¾ Ð°Ð¼Ð¸Ð½Ð¾ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾Ð¼Ñ ÑÐ¾ÑÑÐ°Ð²Ñ Ð¼ÐµÑÐ¾Ð´Ð¾Ð¼ ÐºÐ¾Ð¼Ð¿ÑÑÑÐµÑÐ½Ð¾Ð³Ð¾ Ð¼Ð¾Ð´ÐµÐ»Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ. 3. ÐÐ·ÑÑÐµÐ½Ð¸Ðµ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð²Ð½ÐµÑÐµÐ½Ð¸Ñ Ð³Ð¾ÑÐ¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¿ÑÐ¾ÑÐµÐ¸Ð½Ð° Ð¸ Ð²ÑÐ´ÐµÑÐ¶ÐºÐ¸ Ð¿ÑÑÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÑÐ° Ð½Ð° ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð³Ð¾ÑÐ¾Ð²ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. 4. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÑÐ½Ð¸ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ. 5. Ð¥Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð³Ð¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ° Ð¸ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ðµ Ð¿ÑÑÐµÐ¹ ÐµÐ³Ð¾ Ð¿ÑÐ°ÐºÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¾ÑÑÐ°ÑÐ»Ð¸. Ð¢ÐµÐ¾ÑÐµÑÐ¸ÐºÐ¾-Ð°Ð½Ð°Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ°Ñ ÑÐ°ÑÑÑ Ð²ÐºÐ»ÑÑÐ°ÐµÑ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð²ÑÐ±Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·ÑÐµÐ¼ÑÑ Ð¸Ð½Ð³ÑÐµÐ´Ð¸ÐµÐ½ÑÐ¾Ð², Ð° ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½Ð°Ñ â Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð²ÑÐ´ÐµÑÐ¶ÐºÐ¸ Ð¿ÑÑÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÑÐ° Ð² Ð¿ÑÐ¾ÑÐ»Ð°Ð´Ð½Ð¾Ð¼ ÑÐµÐ¼Ð½Ð¾Ð¼ Ð¼ÐµÑÑÐµ (t=4Â±2Â°C) Ð² ÑÐµÑÐµÐ½Ð¸Ðµ 14 ÑÑÑÐ¾Ðº Ð¸ Ð²Ð½ÐµÑÐµÐ½Ð¸Ñ Ð¸Ð·Ð¾Ð»ÑÑÐ° Ð³Ð¾ÑÐ¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ° Ð½Ð° ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð³Ð¾ÑÐ¾Ð²ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾Ð´ÑÐ²ÐµÑÐ´Ð¸Ð»Ð¸ Ð½Ð°ÑÑÐ½ÑÑ Ð³Ð¸Ð¿Ð¾ÑÐµÐ·Ñ Ð¾Ð± ÑÐ»ÑÑÑÐµÐ½Ð¸Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ°. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸Ð·Ð¾Ð²Ð°Ð½ Ð³Ð¾ÑÐ¾Ð²ÑÐ¹ Ð¿ÑÐ¾Ð´ÑÐºÑ ÑÐµÑÐµÐ· ÑÐ¾Ð²Ð¾ÐºÑÐ¿Ð½Ð¾ÑÑÑ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸, Ð¾Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ², ÑÐ°ÑÑÐµÑÐ° ÑÐµÐ±ÐµÑÑÐ¾Ð¸Ð¼Ð¾ÑÑÐ¸ Ð¸ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ Ð´Ð»Ñ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¾ÑÑÐ°ÑÐ»Ð¸.
description: The subject of the graduate qualification work is Â«Engineering of technology for gingerbread products made from rye flour with a high content of proteinÂ and dietary fiberÂ». This work is devoted to the modification of the gingerbread recipe through the use of rye flour and pea protein isolate with the adaptation of the old technology of controlled aging of gingerbread dough. Tasks that were solved in the course of the study: 1. Theoretical substantiation of the choice of raw materials for gingerbread products based on the analysis of current literature data. 2. Optimization of the gingerbread recipe in terms of amino acid composition by computer simulation. 3. Study of the effect of adding pea protein and aging gingerbread dough on the quality of finished products. 4. Development of a recipe and technology for gingerbread products based on the experimental data obtained. 5. Characteristics of the finished product and a proposal for ways of its practical implementation at the enterprises of the industry. The theoretical and analytical part includes the rationale for the choice of the ingredients used, and the experimental part is devoted to studying the effect of keeping the gingerbread dough in a cool dark place (t=4Â±2 Â°C) for 14 days and the introduction of pea protein isolate on the quality of finished products. Studies have confirmed the scientific hypothesis of improving the physicochemical and organoleptic characteristics of the product. Based on the data obtained, the finished product was characterized through a set of quality and safety indicators, a description of consumer properties, cost calculation and nutritional value, technological documentation has been developed for implementation at industry enterprises.