title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÑ Ð±Ð¸ÑÐºÐ²Ð¸ÑÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð³ÑÐµÑÐ½ÐµÐ²Ð¾Ð¹ Ð¼ÑÐºÐ¸
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: Development of technologies for gluten-free biscuits based on green buckwheat flour
Creators: name: ÐÐ°Ð»ÑÑÐ¸Ð½Ð°, Ð¡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: Ð³ÑÐµÑÐ½ÐµÐ²Ð°Ñ Ð¼ÑÐºÐ°
ÐºÑÑÐºÑÐ¼Ð¸Ð½
Ð³Ð»ÑÑÐµÐ½
ÑÐµÐ»Ð¸Ð°ÐºÐ¸Ñ
Ð±Ð¸ÑÐºÐ²Ð¸Ñ
buckwheat flour
curcumin
gluten
celiac
biscuits

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description: This work is devoted to the development of gluten-free biscuits based on green buckwheat flour. Tasks that were solved in the course of the final qualification work:Â â study of technological characteristics of buckwheat flour;Â â study of baked biscuit products with the replacement of wheat flour with green buckwheat flour in terms of organoleptic and complete physical and chemical indicators;Â â a comprehensive assessment of the quality of new biscuit baked goods;Â â substantiation of the concept of a painful workshop;Â â development of a daily production program for the flour shop;Â â calculations of the flour shop were carried out;Â â a drawing of the flour shop was made;Â â development of safety rules for the flour shop. In this work, the characteristics of green buckwheat flour and curcumin were investigated. Developed using mathematical methods of full factorial experiment (FFE) of an optimized recipe. Complex test characteristics of the baked product. Products made from green buckwheat flour are enriched with vitamins A, B2, B5, PP, phosphorus, chlorine, iron, manganese, copper, molybdenum, and selenium. The proposed development of the tormenting workshop is substantiated and a daily production program for the tormenting workshop is developed. The drawing of flour shop is executed.