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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 and organization bakery productâs production using activated aqueous solutions
Creators: name: ÐÐ¾ÑÐ°Ð±Ð»ÐµÐ²Ð°, ÐÐ½Ð½Ð°
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: Ð¢ÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÐÐ¸ÑÐµÐ²ÑÐµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ
ÑÐ»ÐµÐºÑÑÐ¾Ñ Ð¸Ð¼Ð¸ÑÐµÑÐºÐ°Ñ Ð°ÐºÑÐ¸Ð²Ð°ÑÐ¸Ñ Ð²Ð¾Ð´Ñ
Ð°Ð½Ð¾Ð»Ð¸Ñ
ÐºÐ°ÑÐ¾Ð»Ð¸Ñ
Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
electrochemical activation of water
anolyte
catholyte
bakery products

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description: 123 pages, 26 figures, 36 tables, 3 appendices The subject of the graduate qualification work is Â«Development of technology and organization bakery productâs production using activated aqueous solutions." This work is devoted to studying the influence of the anolyte and catholyte fractions of aqueous solutions formed during electrochemical activation on the organoleptic and physicochemical quality indicators of bakery products of premium flour and whole grain flour. In the course of the work, the following tasks were completed: â¢ studying ways of activation aquatic environments; â¢ studying the effect of activation on the properties of primary products; â¢ studying the effect of activation on the quality of finished products; â¢ the project of the cafe-bakery with the innovative technology - electrochemical activation of water was completed. Electrochemical activation of water was carried out using the âActivator AP-1â device. Prepared water was used for kneading yeast dough. In finished bakery products were studied organoleptic and basic physical and chemical parameters. A calculation was also made of the nutritional and energy value of the best samples, a formulation of bakery products was developed, the baking shop to produce similar products was calculated. As a result of the work, the optimal mode of water activation was determined, and it was also found that when using water obtained using the electrochemical activation method, an improvement in all quality indicators of bakery products is observed.