title: Ð¡Ð¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð½Ð°ÑÑÑÐ°Ð»ÑÐ½ÑÑ ÑÐ¸ÑÐ¾Ð¾Ð±Ð¾Ð³Ð°ÑÐ¸ÑÐµÐ»ÐµÐ¹
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: Improving the technology of bakery products using natural phyto-fortifiers
Creators: name: ÐÑÑÐ»Ð¾Ð²Ð°, ÐÐ¾Ð»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: 2020
Subjects: ÑÑÐ±Ð¸Ð½Ð¾Ð²ÑÐ¹ Ð¿Ð¾ÑÐ¾ÑÐ¾Ðº
ÑÐµÑÐµÐ¼ÑÑ Ð¾Ð²ÑÐ¹ Ð¿Ð¾ÑÐ¾ÑÐ¾Ðº
ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð¹ ÑÑÑÑÐµ
Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
ashberry powder
bird cherry powder
vegetable raw materials
bakery products

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð²Ð²ÐµÐ´ÐµÐ½Ð¸Ñ Ð½Ð°ÑÑÑÐ°Ð»ÑÐ½ÑÑ ÑÐ¸ÑÐ¾Ð¾Ð±Ð¾Ð³Ð°ÑÐ¸ÑÐµÐ»ÐµÐ¹ Ð½Ð° ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹; Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ (ÑÑÐ±Ð¸Ð½Ð¾Ð²Ð¾Ð³Ð¾ Ð¸ ÑÐµÑÐµÐ¼ÑÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¿Ð¾ÑÐ¾ÑÐºÐ°) Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÐµÑÐµÐ¿ÑÑÑÑ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. ÐÐ°Ð´Ð°ÑÐ¸, ÑÐµÑÐ°ÐµÐ¼ÑÐµ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. ÐÑÐ±Ð¾Ñ Ð¸ ÑÐµÐ¾ÑÐµÑÐ¸ÑÐµÑÐºÐ¾Ðµ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·ÑÐµÐ¼Ð¾Ð³Ð¾ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ. 2. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÑÐ¸ÑÐ¾Ð¾Ð±Ð¾Ð³Ð°ÑÐ¸ÑÐµÐ»ÐµÐ¹. 3. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÐ¸ÑÐ¾Ð¾Ð±Ð¾Ð³Ð°ÑÐ¸ÑÐµÐ»ÐµÐ¹. 4. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð¿Ð¾ÑÐ¾ÑÐºÐ¾Ð² Ð½Ð° Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð³Ð¾ÑÐ¾Ð²ÑÑ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. ÐÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð² Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸ÑÑ ÐÑÑÑÐµÐ¹ ÑÐºÐ¾Ð»Ñ Ð±Ð¸Ð¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¹ Ð¸ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ² Ð¡ÐÐ±ÐÐ£. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð¼ÐµÑÐ¾Ð´ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð¸Ñ Ð¿Ð¾ÑÐ¾ÑÐºÐ° Ð¸Ð· Ð¿Ð»Ð¾Ð´Ð¾Ð² ÑÑÐ±Ð¸Ð½Ñ Ð¾Ð±ÑÐºÐ½Ð¾Ð²ÐµÐ½Ð½Ð¾Ð¹ (Sorbus aucuparia). ÐÐ»Ð¾Ð´Ñ ÑÑÐ±Ð¸Ð½Ñ Ð²ÑÑÑÑÐ¸Ð²Ð°Ð»Ð¸ Ñ Ð¿Ð¾Ð¼Ð¾ÑÑÑ Ð°Ð¿Ð¿Ð°ÑÐ°ÑÐ° ÑÑÐ±Ð»Ð¸Ð¼Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÑÑÐºÐ¸, Ð¸Ð·Ð¼ÐµÐ»ÑÑÐ°Ð»Ð¸ Ð½Ð° Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ½Ð¾Ð¹ Ð¼ÐµÐ»ÑÐ½Ð¸ÑÐµ. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ñ Ð²Ð°Ð¶Ð½ÐµÐ¹ÑÐ¸Ðµ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð¿Ð¾ÑÐ¾ÑÐºÐ¾Ð² Ð¸Ð· Ð¿Ð»Ð¾Ð´Ð¾Ð² ÑÑÐ±Ð¸Ð½Ñ Ð¸ ÑÐµÑÐµÐ¼ÑÑÐ¸, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐµÐ¿ÑÑÑÐ° ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½ ÑÐ°ÑÑÐµÑ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð³Ð¾ÑÐ¾Ð²ÑÑ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð². ÐÐ¾ÐºÐ°Ð·Ð°Ð½Ð° ÑÐµÐ»ÐµÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾ÑÑ ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾ÑÐ¾ÑÐºÐ¾Ð² Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÑ Ð¿Ð»Ð¾Ð´Ð¾Ð² Ð² ÐºÐ°ÑÐµÑÑÐ²Ðµ Ð¾Ð±Ð¾Ð³Ð°ÑÐ¸ÑÐµÐ»Ñ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹.
description: The given work is devoted to influence of the introduction of natural phytochemicals on the physicochemical parameters and organoleptic quality activities of bakery products, research of vegetable raw materials (ashberry and bird cherry powders) and the development of the formulation of functional bakery products using it. Tasks solved during the research: 1. The choice and theoretical justification for the use of vegetable raw materials. 2. The study of the physicochemical characteristics of the used vegetable raw materials. 3. The development of recipes and technology for the production of bakery products using bird cherry powder and ashberry powder. 4. The study of the influence of the selected ingredients on the physicochemical and organoleptic characteristics of the dough and finished bakery products. The work was carried out on the basis of the laboratory of the SPbPU. A procedure was developed for the production of functional powder from the ashberry (Sorbus aucuparia). A method has been developed for obtaining powder from the fruits of ashberry (Sorbus aucuparia). Ashberry were dried using a freeze-drying apparatus, crushed in a laboratory mill. The most important physicochemical parameters of ashberry powder and bird cherry flour were investigated. The formulation of bakery products was developed and the nutritional value of the obtained samples was calculated. In this way, the expediency of using the powder of the researched fruits as a dresser in order to obtain functional bakery products was shown.