title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ Ð±ÐµÐ»ÐºÐ¾Ð²Ð¾Ð¹ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸ Ð¸Ð· ÑÐµÐ¼ÑÐ½ Ð¿Ð¾Ð´ÑÐ¾Ð»Ð½ÐµÑÐ½Ð¸ÐºÐ° Ð½Ð° ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð½Ð°ÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð§ÑÐ´Ñ
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: Influence of sunflower seed protein supplement on the properties of traditional yeast products Chudu
Creators: name: ÐÐ¾Ð²ÑÑÐ·Ð¾Ð², Ð Ð°ÑÐ¸Ð¼
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: Ð±ÐµÐ»ÐºÐ¾Ð²ÑÐµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸
ÑÐµÐ¼ÐµÐ½Ð° Ð¿Ð¾Ð´ÑÐ¾Ð»Ð½ÐµÑÐ½Ð¸ÐºÐ°
Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
protein supplement
sunflower seeds
yeast products

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description: The graduation qualification work is dedicated to studying the influence of a protein supplement on the functional properties of yeast-based products. Within the framework of the research, the following tasks were addressed: Develop a recipe and manufacturing process for bakery products using sunflower seed protein concentrate; Analyze the effect of the protein supplement on the taste and other sensory character-istics of the finished bakery products; Study the physicochemical properties of the product; Compare the obtained results based on the standards specified by the State Standards Determine the nutritional value of the resulting bakery products. The study was conducted at the Higher School of Biotechnology and Food Production, where a significant amount of factual material was collected, including the results of physicochemical analysis and sensory evaluations of samples. Calculations were also performed, vividly demonstrating the influence of the protein supplement on the bakery prod-uct. Literature review for the research was based on the following databases: eLIBRARY, Google Scholar, and the Russian National Library. Statistical processing of experimental data was carried out using Microsoft Excel software package. As a result, indicators such as acidity, moisture content, porosity, water activity, and sensory properties of the finished product were analyzed. The sample with the protein supplement had acidity 0.5 Â°T higher than the control sample, which is not a critical indicator. The moisture content was on average 3.5% higher but within the norm. Water activity was 0.93 Aw, compared to 0.95 Aw for wheat bread. Porosity reached 24%, which is 19.1% higher than the sample without the protein supplement. Mathematical calculations were performed, and based on the obtained data, technological recommendations for the use of food protein supplements were developed.