title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð·Ð°Ð¼Ð¾ÑÐ¾Ð¶ÐµÐ½Ð½ÑÑ Ð¼ÑÑÐ½ÑÑ Ð·Ð°Ð²Ð°ÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ°Ð¼Ð¸ ÑÐ¸ÑÐ¾Ð°Ð½ÑÐ¸Ð¾ÐºÑÐ¸Ð´Ð°Ð½ÑÐ¾Ð²
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 frozen flour custard semi-finished products with additives of phytoantioxidants
Creators: name: ÐÐ°Ð·Ð°ÑÐ¸Ð½Ð¾Ð², ÐÑÑ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: 2023
Subjects: Ð·Ð°Ð¼Ð¾ÑÐ¾Ð¶ÐµÐ½Ð½ÑÐµ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ðµ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÑ
Ð·Ð°Ð²Ð°ÑÐ½Ð¾Ðµ ÑÐµÑÑÐ¾
Ð¿Ð»Ð¾Ð´Ð¾Ð²Ð¾-ÑÐ³Ð¾Ð´Ð½ÑÐµ Ð¿Ð¾ÑÐ¾ÑÐºÐ¸
Ð°Ð½ÑÐ¸Ð¾ÐºÑÐ¸Ð´Ð°Ð½ÑÑ
Ð¾ÐºÐ¸ÑÐ»ÐµÐ½Ð¸Ðµ Ð¶Ð¸ÑÐ¾Ð²
frozen confectionery semi-finished products
custard dough
fruit and berry powders
antioxidants
fat oxidation

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description: The aim of the study is to scientifically substantiate the recipes and technology of frozen flour confectionery semi-finished products enriched with fruit and berry powders to give the products functional properties and reduce the degree of oxidation of fats. The effect of freezing on the technological properties of rice, wheat of the highest grade and wheat wholegrain flour is investigated. The technological parameters of freezing, defrosting, baking of dough blanks, as well as organoleptic, structural-mechanical and physico-chemical quality indicators of finished products from custard dough were studied. The total content of antioxidants and vitamin C in powders from the flesh of rosehip, sea buckthorn berries and red mountain ash was determined. The effect of the addition of rosehip powder on the quality and safety indicators (microbiological and oxidative spoilage of the fat component) of semi-finished custard products has been studied. The shelf life and storage conditions of frozen test blanks are justified. Technological and technical documents have been developed for frozen semi-finished products from custard dough, including gluten-free and with a reduced content of easily digestible carbohydrates. The following databases were used when performing the literature review: eLIBRARY.ru and an electronic fund of legal and regulatory documents. Statistical processing of experimental data was carried out using the Microsoft Excel program.