title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ Ð¿Ð¸Ð²Ð½Ð¾Ð¹ Ð´ÑÐ¾Ð±Ð¸Ð½Ñ
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: Development of technology of flour confectionery products with the addition of brewer's spent grain
Creators: name: ÐÑÐ¸Ð¼Ð¾Ð²Ð°, ÐÐºÐ°ÑÐµÑ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: 2022
Subjects: ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐµ Ð¼ÑÑÐ½ÑÐµ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
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Ð¿Ð¸Ð²Ð½Ð°Ñ Ð´ÑÐ¾Ð±Ð¸Ð½Ð°
Ð½Ð°ÑÑÐ½Ð¾Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ
specialized flour confectionery
crackers
brewer's spent grain
scientific research

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description: On page 133, 27 figures, 31 tables, 3 applications, 1 drawing.The purposes of this work is to study functional and technological properties of brewer's spent grain for use as a functional fortified raw materials and production of flour confectionery products containing them.For a complex assessment of the properties of raw materials have been studied organoleptic, physico-chemical and structural parameters based on the laboratory of the Higher School of Biotechnology and Food Production. Considering the results, was determined the optimal percentage of brewer's spent grain in the product â 12%. Were studied the technological and nutritional properties of the obtained product and was developed the a cracker production with an automated production line with an area of 158 m2.As a result of researches it has been determined that brewer's spent grain are valuable food raw materials with increased content of fiber, large amounts of essential amino acids, vitamins and minerals. Replacement of the part of wheat flour with brewer's spent grain in a flour confectionery product increases the water-binding, fat-binding and water-absorbing ability of the dough, so the addition of water was increased to preserve the structural properties and the oil content was decreased to reduce the caloric content. The crackers are characterized by high fragility and crispness; the fiber content has increased by 3 times, amino acids by 2 â 2,5 times, the product is rich in vitamins of B group and vitamin E, and mineral substances, such as magnesium and iron.