title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÑ Ð´ÐµÑÐµÑÑÐ¾Ð² Ñ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐ¼Ð¸ Ð°Ð½Ð°Ð»Ð¾Ð³Ð°Ð¼Ð¸ ÑÐ¹ÑÐµÐ¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¸ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¶Ð¸ÑÐ°
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 for gluten-free desserts with vegetable analogues of egg products and milk fat
Creators: name: ÐÐ»Ð¸Ð¼ÐµÐ½ÐºÐ¾, ÐÐ½Ð´ÑÐµÐ¹
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°ÐºÐ²Ð°ÑÐ°Ð±Ð°
Ð¿ÐµÐ½Ð¾Ð¾Ð±ÑÐ°Ð·ÑÑÑÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°
Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÐµ Ð´ÐµÑÐµÑÑÑ
ÐºÑÐµÐ¼
ÑÑÑÐºÑÐ¾Ð²ÑÐ¹ Ð¼ÑÑÑ
Ð±ÐµÐ·Ðµ
aquafaba
foaming agent
gluten free desserts
cream
fruit muss
meringe

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ Ð´ÐµÑÐµÑÑÐ¾Ð² Ð´Ð»Ñ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð»ÑÐ´ÐµÐ¹ Ñ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð°Ð»Ð»ÐµÑÐ³Ð¸ÐµÐ¹ Ð½Ð° ÑÐ¹ÑÐµÐ¿ÑÐ¾Ð´ÑÐºÑÑ Ð¸ Ð³Ð»ÑÑÐµÐ½. ÐÑÑÐ¾Ð´Ñ Ð¸Ð· Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»Ð¾Ð² Ð±Ð°Ð· Ð´Ð°Ð½Ð½ÑÑ (eLIBRARY.RU, Scopus, Elsevier), Ð±ÑÐ»Ð¸ Ð¿Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸: 1. ÐÐ·ÑÑÐµÐ½Ð¸Ðµ Ð´Ð¸Ð½Ð°Ð¼Ð¸ÐºÐ¸ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð°Ð»Ð»ÐµÑÐ³Ð¸Ð¸ Ð² Ð Ð¤ Ð¸ Ð°Ð½Ð°Ð»Ð¸Ð· Ð¾ÑÐµÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ ÑÑÐ½ÐºÐ° ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹; 2. ÐÑÐ±Ð¾Ñ Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÑ Ð²Ð¸Ð´Ð¾Ð² Ð¼ÑÐºÐ¸, ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð°Ð½Ð°Ð»Ð¾Ð³Ð¾Ð² ÑÐ¹ÑÐµÐ¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¸ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¶Ð¸ÑÐ°; 3. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾-ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð°ÐºÐ²Ð°ÑÐ°Ð±Ñ; 4. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸ Ð¾ÑÐµÐ½ÐºÐ° Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÑÑÐºÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¼ÑÑÑÐ°, ÐºÑÐµÐ¼Ð°, Ð±ÐµÐ·Ðµ Ð±ÐµÐ· ÑÐ¸Ñ Ð¸ Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð¾Ð¹ Ð¿ÐµÑÐ¾ÑÐ½Ð¾Ð¹ Ð¾ÑÐ½Ð¾Ð²Ñ Ñ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐ¼Ð¸ Ð¶Ð¸ÑÐ°Ð¼Ð¸; 5. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ Ð½Ð° ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐµ Ð´ÐµÑÐµÑÑÑ. Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾-ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² ÑÑÐ±Ð»Ð¸Ð¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð¾ÑÐ²Ð°ÑÐ° Ð½ÑÑÐ° (Ð°ÐºÐ²Ð°ÑÐ°Ð±Ñ) Ð¿Ð¾ÐºÐ°Ð·Ð°Ð»Ð¸ ÐµÐ³Ð¾ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾Ð¹ Ð°Ð»ÑÑÐµÑÐ½Ð°ÑÐ¸Ð²Ð¾Ð¹ ÑÐ¹ÑÐµÐ¿ÑÐ¾Ð´ÑÐºÑÐ°Ð¼. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð²Ð·Ð±Ð¸Ð²Ð½ÑÑ Ð¾ÑÐ´ÐµÐ»Ð¾ÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ñ Ð°ÐºÐ²Ð°ÑÐ°Ð±Ð¾Ð¹ (ÐºÑÐµÐ¼, Ð¼ÑÑÑ, Ð±ÐµÐ·Ðµ) Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° Ð¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð°. ÐÐ»Ñ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð¸Ñ Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð¾Ð³Ð¾ Ð¿ÐµÑÐ¾ÑÐ½Ð¾Ð³Ð¾ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ° Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð°Ñ Ð¼ÑÐºÐ° Ð·Ð°Ð¼ÐµÐ½ÐµÐ½Ð° Ð½Ð° ÑÐ¼ÐµÑÑ ÑÐ¸ÑÐ¾Ð²Ð¾Ð¹ Ð¸ Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸ (1:0,1), Ð° ÑÐ»Ð¸Ð²Ð¾ÑÐ½Ð¾Ðµ Ð¼Ð°ÑÐ»Ð¾ â Ð½Ð° ÑÐ¼ÐµÑÑ ÐºÐ°ÐºÐ°Ð¾ Ð¸ ÐºÐ¾ÐºÐ¾ÑÐ¾Ð²ÑÑ Ð¼Ð°ÑÐµÐ». ÐÐ½ÐµÐ´ÑÐµÐ½Ð¸Ðµ Ð´Ð°Ð½Ð½ÑÑ Ð°Ð½Ð°Ð»Ð¾Ð³Ð¾Ð² Ð¿Ð¾Ð»Ð¾Ð¶Ð¸ÑÐµÐ»ÑÐ½Ð¾ Ð¾ÑÑÐ°Ð·Ð¸Ð»Ð¾ÑÑ Ð½Ð° Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÑ Ð³Ð¾ÑÐ¾Ð²ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. ÐÐ¾ÑÑÐ¾Ð¼Ñ Ð¸Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ ÐºÐ°Ðº Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÑ Ð³Ð¸Ð¿Ð¾Ð°Ð»Ð»ÐµÑÐ³ÐµÐ½Ð½ÑÑ Ð¿Ð¸ÑÐ¾Ð¶Ð½ÑÑ. ÐÐ±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¿Ð¾Ð¼Ð¾ÑÑÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð½Ð¾Ð³Ð¾ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ Microsoft ExÑel.
description: This work is devoted to the study of the problem associated with food allergy to eggs and gluten, and the development of technology for specialized desserts for dietary nutrition. Based on the analysis of database materials (eLibrary.RU, Scopus, Elsevier) the following tasks were set: 1. Study of the dynamics of food allergy in the RU and analysis of the domestic confectionery market; 2. Selection of gluten-free flour, vegetable analogues of egg and milk fat; 3. Study of the functional and technological properties of aquafaba; 4. Study of technology and evaluation of quality indicators of fruit mousse, cream, egg-free meringue and gluten-free shortbread base with vegetable fats; 5. Development of technological documentation for specialized desserts. Study of the technological properties of freeze-dried chickpea broth (aquafabs) have shown it to be an effective alternative to egg products. The technology of finishing semi-finished products with aquafaba (cream, mousse, meringue) has been developed. To obtain a glutenâfree shortbread semi-finished product, wheat flour is replaced with a mixture of rice and almond flour (1:0.1), and butter is replaced with a mixture of cocoa and coconut oils. The introduction of these analogues had a positive effect on the organoleptic characteristics of finished products. They were used as the main components of hypoallergenic cakes. The experimental data were processed using Microsoft Excel software.