title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¼ÑÑÐ½ÑÑ ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸Ð· Ð¶Ð¸Ð´ÐºÐ¾Ð³Ð¾ ÑÐµÑÑÐ° Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÑ ÑÐ¼ÐµÑÐµÐ¹
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 flour culinary products from liquid dough based on gluten-free flour compositions
Creators: name: Ð¡ÐµÑÐµÐ±ÑÑÐºÐ¾Ð²Ð°, ÐÐ°ÑÐ¸Ð½Ð°
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: 2024
Subjects: Ð¼ÑÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ð¸Ð· Ð¶Ð¸Ð´ÐºÐ¾Ð³Ð¾ ÑÐµÑÑÐ°
Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÐµ Ð²Ð¸Ð´Ñ Ð¼ÑÐºÐ¸
Ð±Ð»Ð¸Ð½Ñ
Ð¿Ð¸ÑÐµÐ²Ð°Ñ ÑÐµÐ½Ð½Ð¾ÑÑÑ
flour products from liquid dough
gluten-free types of flour
pancakes
nutritional value

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ Ð¸ Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¼ÑÑÐ½ÑÑ ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½ÑÑ Ñ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸ÐµÐ¼ Ð°Ð»ÑÑÐµÑÐ½Ð°ÑÐ¸Ð²Ð½ÑÑ Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÑ Ð²Ð¸Ð´Ð¾Ð² Ð¼ÑÐºÐ¸ Ð¸ Ð¼ÑÑÐ½ÑÑ ÑÐ¼ÐµÑÐµÐ¹. Ð ÑÐ¾Ð´Ðµ ÑÐ°Ð±Ð¾ÑÑ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½ÑÑ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¾Ð², Ð¸Ð·ÑÑÐµÐ½Ñ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð½ÑÐµ Ð½Ð° ÑÑÐ½ÐºÐµ Ð²Ð¸Ð´Ñ Ð¼ÑÐºÐ¸ Ð¸ Ð¼ÑÑÐ½ÑÑ ÑÐ¼ÐµÑÐµÐ¹ Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½ÑÑ Ð¸Ð· Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð¾Ð³Ð¾ ÑÑÑÑÑ. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¸ Ð¿ÑÐ¾Ð±Ð½ÑÑ Ð²ÑÑÐ°Ð±Ð¾ÑÐ¾Ðº Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¸ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð±Ð»Ð¸Ð½ÑÐ¸ÐºÐ¾Ð² Ð¸Ð· Ð²ÑÑÐµÑÐºÐ°Ð·Ð°Ð½Ð½ÑÑ Ð°Ð»ÑÑÐµÑÐ½Ð°ÑÐ¸Ð²Ð½ÑÑ Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð¼Ð¿Ð¾Ð·Ð¸ÑÐ¸Ð¹. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ñ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸. Ð­ÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÐµ Ð¾Ð±ÑÐ°Ð·ÑÑ Ð¸Ð¼ÐµÑÑ ÑÐ¾Ð¿Ð¾ÑÑÐ°Ð²Ð¸Ð¼ÑÐµ Ñ ÐºÐ¾Ð½ÑÑÐ¾Ð»ÑÐ½ÑÐ¼ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð¼ (Ð±Ð»Ð¸Ð½ÑÐ¸ÐºÐ¸ Ð¸Ð· Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸) Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ¸, Ð¿ÑÐ¸ ÑÑÐ¾Ð¼ Ð¾Ð±Ð»Ð°Ð´Ð°Ñ Ð±Ð¾Ð»ÐµÐµ Ð²ÑÐ³Ð¾Ð´Ð½ÑÐ¼ Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½Ð½Ð¾-Ð¼Ð¸Ð½ÐµÑÐ°Ð»ÑÐ½ÑÐ¼ ÑÐ¾ÑÑÐ°Ð²Ð¾Ð¼. ÐÐ¸ÑÐµÐ²Ð°Ñ ÑÐµÐ½Ð½Ð¾ÑÑÑ Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¿Ð¾Ð²ÑÑÐ°ÐµÑÑÑ Ð±Ð»Ð°Ð³Ð¾Ð´Ð°ÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÑ Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð¼Ð¿Ð¾Ð·Ð¸ÑÐ¸Ð¹. ÐÑÐ¾Ð±Ð¾Ðµ Ð²Ð½Ð¸Ð¼Ð°Ð½Ð¸Ðµ ÑÐ´ÐµÐ»ÐµÐ½Ð¾ Ð¼ÑÐºÐµ Ð·ÐµÐ»ÐµÐ½ÑÑ Ð±Ð°Ð½Ð°Ð½Ð¾Ð², ÐºÐ¾ÑÐ¾ÑÐ°Ñ ÑÐ²Ð»ÑÐµÑÑÑ Ð¿ÐµÑÑÐ¿ÐµÐºÑÐ¸Ð²Ð½ÑÐ¼ ÑÑÑÑÐµÐ¼ Ð´Ð»Ñ ÑÐ¾Ð·Ð´Ð°Ð½Ð¸Ñ ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐ¼Ð¸ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°Ð¼Ð¸. ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ (eLIBRARY.RU, Cybeleninka.ru, Sciencedirect, PubMed). Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±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¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ (Microsoft Excel).
description: This work is devoted to the development and study of the properties of flour culinary products made using alternative gluten-free types of flour and flour mixtures. In the course of the work, an analysis of literary sources was carried out, types of flour and flour mixtures presented on the market made from gluten-free raw materials were studied. Based on the obtained data and trial production, the technology and recipes for pancakes from the above-mentioned alternative flour compositions were substantiated. The organoleptic and physicochemical indicators of the quality of the manufactured products were studied. The experimental samples have organoleptic characteristics comparable to the control sample (wheat flour pancakes), while having a more favorable vitamin and mineral composition. The nutritional value of the manufactured products is increased due to the use of gluten-free flour compositions. Particular attention is paid to green banana flour, which is a promising raw material for creating culinary products with functional properties. The following databases were used in the literature review (eLIBRARY.RU, Cybeleninka.ru, Sciencedirect, PubMed). Statistical processing of the experimental data was carried out using a software package (Microsoft Excel).