title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº ÑÐºÑÑÑÐ°ÐºÑÐ° Ñ Ð²Ð¾Ð¸ Juniperus communis Ð½Ð° Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ Ñ Ð»ÐµÐ±Ð° Ð¿ÑÐ¸ Ñ ÑÐ°Ð½ÐµÐ½Ð¸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: The effect of additives of Juniperus communis pine needles extract on the quality and safety of wheat bread during storage
Creators: name: ÐÐ½ÑÑÑÐ¸ÐµÐ½ÐºÐ¾, ÐÐ°Ð»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: ÑÐºÑÑÑÐ°ÐºÑÑ Ð¼Ð¾Ð¶Ð¶ÐµÐ²ÐµÐ»ÑÐ½Ð¸ÐºÐ° Ð¾Ð±ÑÐºÐ½Ð¾Ð²ÐµÐ½Ð½Ð¾Ð³Ð¾
Ð¿ÑÐµÐ½Ð¸ÑÐ½ÑÐ¹ Ñ Ð»ÐµÐ±
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° Ñ Ð»ÐµÐ±Ð°
Ð°Ð½ÑÐ¸Ð¼Ð¸ÐºÑÐ¾Ð±Ð½Ð°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ
Ð¿ÐµÑÐµÐºÐ¸ÑÐ½Ð¾Ðµ ÑÐ¸ÑÐ»Ð¾
juniperus communis exstracts
wheat bread
bread quality indicators
antimicrobial activity
peroxide value

description: Ð¢ÐµÐ¼Ð° Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: Â«ÐÐ»Ð¸ÑÐ½Ð¸Ðµ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº ÑÐºÑÑÑÐ°ÐºÑÐ° ÑÐ²Ð¾Ð¸ Juniperus communis Ð½Ð° Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð° Ð¿ÑÐ¸ ÑÑÐ°Ð½ÐµÐ½Ð¸Ð¸Â». ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² ÑÐ²Ð¾Ð¸ Ð¼Ð¾Ð¶Ð¶ÐµÐ²ÐµÐ»ÑÐ½Ð¸ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÑ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð° Ð¿ÑÐ¸ ÑÑÐ°Ð½ÐµÐ½Ð¸Ð¸. Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐµÑÐ°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸. 1. ÐÐ·ÑÑÐµÐ½Ñ Ð´Ð°Ð½Ð½ÑÐµ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ Ð¾ Ð²Ð»Ð¸ÑÐ½Ð¸Ð¸ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸ÑÑÐ¾Ð¶Ð´ÐµÐ½Ð¸Ñ Ð¸ ÑÐ¸ÑÐ¾ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² Ð½Ð° ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð¸ ÑÑÐ¾ÐºÐ¸ ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. 2. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° ÑÑÐ½Ð³Ð¸ÑÐ¸Ð´Ð½Ð°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð¾Ð¿ÑÑÐ½ÑÑ ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² ÑÐ²Ð¾Ð¸ Ð¼Ð¾Ð¶Ð¶ÐµÐ²ÐµÐ»ÑÐ½Ð¸ÐºÐ° Ð¾Ð±ÑÐºÐ½Ð¾Ð²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð² Ð¾ÑÐ½Ð¾ÑÐµÐ½Ð¸Ð¸ ÑÐµÑÑÐµÑÐ½ÑÑ ÑÑÐ°Ð¼Ð¼Ð¾Ð² Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ Candida tropicalis, Saccharomyces cerevisiae, Rhodotorula rubra. 3. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° Ð°Ð½ÑÐ¸Ð±Ð°ÐºÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð¾Ð¿ÑÑÐ½ÑÑ ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² ÑÐ²Ð¾Ð¸ JunÃ­perus commÃºnis Ð² Ð¾ÑÐ½Ð¾ÑÐµÐ½Ð¸Ð¸ ÑÐµÑÑÐµÑÐ½ÑÑ ÑÑÐ°Ð¼Ð¼Ð¾Ð² Ð±Ð°ÐºÑÐµÑÐ¸Ð¹ Bacillus subtilis Ð¸ Escherichia coli. 4. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð° ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÑ ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² ÑÐ²Ð¾Ð¸ JunÃ­perus commÃºnis Ð½Ð° Ð¼Ð¸ÐºÑÐ¾Ð±Ð½ÑÑ ÐºÐ¾Ð½ÑÐ°Ð¼Ð¸Ð½Ð°ÑÐ¸Ñ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¼Ð¸ÐºÑÐ¾ÑÐºÐ¾Ð¿Ð¸ÑÐµÑÐºÐ¸Ð¼Ð¸ Ð³ÑÐ¸Ð±Ð°Ð¼Ð¸. 5. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¾ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ Ð¾Ð¿ÑÑÐ½ÑÑ ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² ÑÐ²Ð¾Ð¸ Ð¼Ð¾Ð¶Ð¶ÐµÐ²ÐµÐ»ÑÐ½Ð¸ÐºÐ° Ð½Ð° ÑÑÐµÐ¿ÐµÐ½Ñ Ð¾ÐºÐ¸ÑÐ»ÐµÐ½Ð¸Ñ Ð¶Ð¸ÑÐ¾Ð² Ð² Ð¾Ð±ÑÐ°Ð·ÑÐ°Ñ ÑÐ»ÐµÐ±Ð°. 6.Â  ÐÐ»Ð¸ÑÐ½Ð¸Ðµ ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² ÑÐ²Ð¾Ð¸ Ð¼Ð¾Ð¶Ð¶ÐµÐ²ÐµÐ»ÑÐ½Ð¸ÐºÐ° 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¸ Ð³Ð¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð°. Ð Ð°Ð±Ð¾ÑÐ° Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð°ÑÑ Ð½Ð° Ð±Ð°Ð·Ðµ ÐÐ¨ÐÐ¸ÐÐ. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° Ð°Ð½ÑÐ¸Ð¼Ð¸ÐºÑÐ¾Ð±Ð½Ð¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² Ð¼Ð¾Ð¶Ð¶ÐµÐ²ÐµÐ»ÑÐ½Ð¸ÐºÐ°, Ð¿ÑÐ¾Ð±Ð½Ð°Ñ Ð²ÑÐ¿ÐµÑÐºÐ° Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ°Ñ Ð¾ÑÐµÐ½ÐºÐ° Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð° Ñ ÑÐºÑÑÑÐ°ÐºÑÐ°Ð¼Ð¸ ÑÐ²Ð¾Ð¸ Ð¼Ð¾Ð¶Ð¶ÐµÐ²ÐµÐ»ÑÐ½Ð¸ÐºÐ°, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð²Ð»Ð°Ð¶Ð½Ð¾ÑÑÑ, Ð¿Ð¾ÑÐ¸ÑÑÐ¾ÑÑÑ Ð¸ ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÑ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð° Ñ Ð¾Ð¿ÑÑÐ½ÑÐ¼Ð¸ ÑÐºÑÑÑÐ°ÐºÑÐ°Ð¼Ð¸ ÑÐ²Ð¾Ð¸ Ð¸ Ð¿ÐµÑÐµÐºÐ¸ÑÐ½Ð¾Ðµ ÑÐ¸ÑÐ»Ð¾ Ð»Ð¸Ð¿Ð¸Ð´Ð¾Ð² Ð¿Ð¾ÑÐ»Ðµ ÑÐµÑÐµÐ· 30 ÑÑÑÐ¾Ðº ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ. Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð¾ÑÐµÐ½ÐµÐ½Ð° Ð°Ð½ÑÐ¸Ð±Ð°ÐºÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² ÑÐ²Ð¾Ð¸ Ð¼Ð¾Ð¶Ð¶ÐµÐ²ÐµÐ»ÑÐ½Ð¸ÐºÐ° Ð² Ð¾ÑÐ½Ð¾ÑÐµÐ½Ð¸Ð¸ ÑÐµÑÑÐµÑÐ½ÑÑ ÑÑÐ°Ð¼Ð¼Ð¾Ð² Ð±Ð°ÐºÑÐµÑÐ¸Ð¹ Bacillus subtilis Ð¸ Escherichia coli. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð° Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ Ð²Ð¾Ð´Ð½Ð¾Ð³Ð¾ Ð¸ Ð²Ð¾Ð´Ð½Ð¾-ÑÐ¿Ð¸ÑÑÐ¾Ð²Ð¾Ð³Ð¾ ÑÐºÑÑÑÐ°ÐºÑÐ¾Ð² ÑÐ²Ð¾Ð¸ Ð¼Ð¾Ð¶Ð¶ÐµÐ²ÐµÐ»ÑÐ½Ð¸ÐºÐ°.Â  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, ScienceDirect, ÐÐ¾Ð½ÑÑÐ»ÑÑÐ°Ð½ÑÐÐ»ÑÑ, ÐÐ¸Ð±ÐµÑÐÐµÐ½Ð¸Ð½ÐºÐ°, Ð­ÐÐ¡ Ð¡ÐÐ±ÐÐ£. 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¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ Microsoft Excel.
description: The topic of the final qualifying work: Â«The effect of additives of Juniperus communis pine needles extract on the quality and safety of wheat bread during storageÂ». This work is devoted to the study of the effect of additives of extracts of juniper needles on the quality and safety of wheat bread during storage. In the course of the study, the following tasks were solved. 1. Literature data on the effect of plant-based additives and phytoextracts on the quality and shelf life of bakery products were studied. 2. The fungicidal activity of experimental extracts of juniper needles was determined in relation to test strains of yeast Candida tropicalis, Saccharomyces cerevisiae, Rhodotorula rubra. 3. The antibacterial activity of experimental extracts of JunÃ­perus communis needles against test strains of Bacillus subtilis and Escherichia coli bacteria was determined. 4. The effectiveness of the effect of the studied extracts of JunÃ­perus communis needles on microbial contamination of bakery products with microscopic fungi was investigated. 5. The effect of experimental extracts of juniper needles on the degree of fat oxidation in wheat bread samples was determined; 6. The effect of extracts of juniper needles on the physico-chemical and organoleptic parameters of finished wheat bread has been studied. The work was carried out on the basis of the Higher School of Biotechnology and Food Production. The antimicrobial activity of juniper extracts was evaluated, trial baking and organoleptic evaluation of wheat bread with extracts of juniper needles were performed, moisture, porosity and acidity of wheat bread samples with experimental extracts of needles and lipid peroxidation after 30 days of storage were determined. During the study, the antibacterial activity of extracts of juniper needles against test strains of bacteria Bacillus subtilis and Escherichia coli was evaluated. The technology of making wheat bread with the addition of water and water-alcohol extracts of juniper needles has been developed. The following eLibrary databases were used to perform the literature review.RU, ScienceDirect, ConsultantPlus, CyberLeninka, EBS SPbPU. Statistical processing of experimental data was carried out using the Microsoft Excel program.