title: ÐÐ±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ðµ Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¿ÑÐ¾ÑÐµÐ¸Ð½Ð¾Ð¼ ÐºÐ¾Ð½Ð¾Ð¿Ð»Ð¸
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: Enrichment of bakery products with hemp protein
Creators: name: Ð Ð°ÑÐ¸Ð¼Ð¾Ð²Ð°, ÐÑÐµÐ½Ð¸Ñ
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: 2025
Subjects: ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½ÑÐ¹ Ð±ÐµÐ»Ð¾Ðº
Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ðµ Ñ Ð»ÐµÐ±Ð°
Ð¿ÑÐµÐ½Ð¸ÑÐ½ÑÐ¹ Ñ Ð»ÐµÐ±
ÑÐ¸Ð·Ð¸ÐºÐ¾-Ñ Ð¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¹ Ð°Ð½Ð°Ð»Ð¸Ð·
Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
hemp protein
bread fortification
wheat bread
physico-chemical analysis
organoleptic parameters
bakery products

description: Ð ÑÐ°Ð±Ð¾ÑÐµ ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ¸ ÑÐ»ÐµÐ±Ð°, Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½Ð¾Ð³Ð¾ ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½ÑÐ¼ Ð±ÐµÐ»ÐºÐ¾Ð¼, ÐºÐ¾ÑÐ¾ÑÑÐ¹ ÑÐ´Ð¾Ð²Ð»ÐµÑÐ²Ð¾ÑÐ¸Ñ Ð¿Ð¾ÑÑÐµÐ±Ð½Ð¾ÑÑÐ¸ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹ Ð² Ð·Ð´Ð¾ÑÐ¾Ð²Ð¾Ð¼ Ð¸Ð»Ð¸ Ð´Ð¸ÐµÑÐ¸ÑÐµÑÐºÐ¾Ð¼ Ð¿Ð¸ÑÐ°Ð½Ð¸Ð¸, Ð° ÑÐ°ÐºÐ¶Ðµ ÑÐ°ÑÑÐ¸ÑÐ¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ Ð½Ð° ÑÑÐ½ÐºÐµ ÑÐ»ÐµÐ±Ð° Ð¸ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¼Ð¾Ð³ÑÑ Ð±ÑÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ Ð² Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð¿ÑÐ¾Ð¼ÑÑÐ»ÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð´Ð»Ñ Ð²ÑÐ¿ÐµÐºÐ°Ð½Ð¸Ñ Ð½Ð¾Ð²ÑÑ Ð²Ð¸Ð´Ð¾Ð² Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð° Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½ÑÐ¼ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ Ð±ÐµÐ»ÐºÐ° Ñ ÑÐµÐ»ÑÑ ÑÐ»ÑÑÑÐµÐ½Ð¸Ñ Ð¾Ð±ÑÐ°Ð·Ð° Ð¶Ð¸Ð·Ð½Ð¸ Ð½Ð°ÑÐµÐ»ÐµÐ½Ð¸Ñ Ð¸ Ð²Ð¾ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ðµ ÑÑÑÐ¾ÑÐ½Ð¾Ð¹ Ð½Ð¾ÑÐ¼Ñ Ð±ÐµÐ»ÐºÐ¾Ð² Ñ Ð½Ð°ÑÐµÐ»ÐµÐ½Ð¸Ñ. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. ÐÐ·ÑÑÐ¸ÑÑ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½ÑÐµ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¸ Ð¸ ÑÐ¾Ð²ÑÐµÐ¼ÐµÐ½Ð½ÑÐµ ÑÐ¿Ð¾ÑÐ¾Ð±Ñ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ñ ÑÐ»ÐµÐ±Ð° ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÐ¼Ð¸ Ð¿Ð¸ÑÐµÐ²ÑÐ¼Ð¸ Ð´Ð¾Ð±Ð°Ð²ÐºÐ°Ð¼Ð¸. 2. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð° Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ð¹ ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ°. 3. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°ÑÑ ÑÑÑÑÐºÑÑÑÐ½Ð¾-Ð¼ÐµÑÐ°Ð½Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° ÑÐµÑÑÐ° Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ°. 4. ÐÑÐ¾Ð²ÐµÑÑÐ¸ Ð¾ÑÐµÐ½ÐºÑ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð° Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ð¹ ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ°. 5. ÐÑÐ¾Ð²ÐµÑÑÐ¸ Ð´ÐµÐ³ÑÑÑÐ°ÑÐ¸Ð¾Ð½Ð½ÑÑ Ð¾ÑÐµÐ½ÐºÑ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð° Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ð¹ ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ°. ÐÐ±ÑÐµÐºÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: ÐÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½ÑÐ¹ Ð±ÐµÐ»Ð¾Ðº Â«Yappi FOODÂ», ÑÐ¾Ð»Ñ Ð¿Ð¸ÑÐµÐ²Ð°Ñ Â«Ð¡Ð»Ð°Ð²ÑÐ½Ð¾ÑÐºÐ°Â», Ð´ÑÐ¾Ð¶Ð¶Ð¸ ÑÐ»ÐµÐ±Ð¾Ð¿ÐµÐºÐ°ÑÐ½ÑÐµ Ð¿ÑÐµÑÑÐ¾Ð²Ð°Ð½Ð½ÑÐµ Â«Ð ÐµÐºÐ¾ÑÐ´Â», ÑÐ°ÑÐ°Ñ Â«ÐÐ³ÑÐ¾ÑÐ¾Ð»Ð´Ð¸Ð½Ð³ "Ð¡Ð¢ÐÐÐ¬"Â», Ð¿Ð¾Ð´ÑÐ¾Ð»Ð½ÐµÑÐ½Ð¾Ðµ Ð¼Ð°ÑÐ»Ð¾ Â«ÐÐ¾Ð»Ð¾ÑÐ°Ñ ÑÐµÐ¼ÐµÑÐºÐ°Â». ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð»Ð¾, ÑÑÐ¾: 1. Ð¡ ÑÐ²ÐµÐ»Ð¸ÑÐµÐ½Ð¸ÐµÐ¼ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ð¸ ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ° Ð²Ð¾Ð·ÑÐ°ÑÑÐ°ÐµÑ ÑÐ¿ÑÑÐ³Ð¾ÑÑÑ ÑÐµÑÑÐ° (P) Ð¾Ñ 116 Ð¼Ð¼ Ð² ÐºÐ¾Ð½ÑÑÐ¾Ð»ÑÐ½Ð¾Ð¼ Ð¾Ð±ÑÐ°Ð·ÑÐµ Ð´Ð¾ 180 Ð¼Ð¼ Ð² Ð¾Ð±ÑÐ°Ð·ÑÐµ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ 15% ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ°. ÐÑÑÐ¾ÑÐ»Ð¾ Ð¸ Ð¾ÑÐ½Ð¾ÑÐµÐ½Ð¸Ðµ ÑÐ¿ÑÑÐ³Ð¾ÑÑÐ¸ Ðº ÑÐ°ÑÑÑÐ¶Ð¸Ð¼Ð¾ÑÑÐ¸ (P/L) Ð¾Ñ Ð·Ð½Ð°ÑÐµÐ½Ð¸Ñ 1,65 Ð² ÐºÐ¾Ð½ÑÑÐ¾Ð»ÑÐ½Ð¾Ð¼ Ð¾Ð±ÑÐ°Ð·ÑÐµ Ð´Ð¾ 2,96 Ð² Ð¾Ð±ÑÐ°Ð·ÑÐµ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ 15% Ð¸Ð·Ð¾Ð»ÑÑÐ° ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ°. Ð¡ ÑÐ²ÐµÐ»Ð¸ÑÐµÐ½Ð¸ÐµÐ¼ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ð¸ ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ° Ð² ÑÐµÑÑÐµ ÑÐ¼ÐµÐ½ÑÑÐ°Ð»Ð°ÑÑ ÑÐ»ÐµÐ±Ð¾Ð¿ÐµÐºÐ°ÑÐ½Ð°Ñ ÑÐ¸Ð»Ð° ÑÐµÑÑÐ° (W), Ð¿Ð¾ÑÑÐ¾Ð¼Ñ Ð´Ð»Ñ Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð° ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´ÑÐµÑÑÑ Ð±ÑÐ°ÑÑ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ð¸ ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ° Ð¾Ñ 5% Ð´Ð¾ 10% Ð²Ð¾ Ð¸Ð·Ð±ÐµÐ¶Ð°Ð½Ð¸Ðµ ÑÑÑÐ´ÑÐµÐ½Ð¸Ñ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² ÑÐµÑÑÐ°. 2. ÐÐ½Ð°Ð»Ð¸Ð· ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² (ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÐ¸, Ð¿Ð¾ÑÐ¸ÑÑÐ¾ÑÑÐ¸, Ð²Ð»Ð°Ð¶Ð½Ð¾ÑÑÐ¸ ÑÐ»ÐµÐ±Ð°) Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² ÑÐ»ÐµÐ±Ð° Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ° Ð¿Ð¾ÐºÐ°Ð·Ð°Ð», ÑÑÐ¾ Ð½Ð°Ð¸Ð»ÑÑÑÐ¸Ð¼ Ð¾Ð±ÑÐ°Ð·Ð¾Ð¼ ÑÐµÐ±Ñ Ð¿ÑÐ¾ÑÐ²Ð¸Ð»Ð¸ Ð¾Ð±ÑÐ°Ð·ÑÑ Ñ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ° 15%. ÐÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐ°ÐºÐ¾Ð³Ð¾ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ñ ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ° Ð¿Ð¾Ð·Ð²Ð¾Ð»Ð¸Ñ ÑÐ¾ÑÑÐ°Ð½Ð¸ÑÑ Ð²Ð»Ð°Ð¶Ð½Ð¾ÑÑÑ ÑÐ»ÐµÐ±Ð½Ð¾Ð³Ð¾ Ð¼ÑÐºÐ¸ÑÐ° Ð½Ð° ÑÑÐ¾Ð²Ð½Ðµ Ð´Ð¾ 40,9Â±0,1% Ð¸ Ð°Ð½Ð°Ð»Ð¾Ð³Ð¸ÑÐ½ÑÐ¹ ÑÑÐ¾Ð²ÐµÐ½Ñ ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÐ¸ ÑÐ»ÐµÐ±Ð° 2,5Â±0,02% Ð´Ð»Ñ Ð¾Ð±Ð¾Ð¸Ñ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ð¹ (10 Ð¸ 15%). 3. ÐÐ¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸Ðµ ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ° Ð² ÑÐ»ÐµÐ± ÑÐ²ÐµÐ»Ð¸ÑÐ¸Ð²Ð°ÐµÑ Ð¼Ð°ÑÑÐ¾Ð²ÑÑ Ð´Ð¾Ð»Ñ Ð±ÐµÐ»ÐºÐ° Ð´Ð¾ 14,8Â±0,2% Ñ Ð¾Ð±ÑÐ°Ð·ÑÐ° Ñ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ° Ð² ÑÐµÑÑÐµ 15%. 4. ÐÐ½Ð¾ÑÐ¸Ð¼ÑÐ¹ Ð² ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð° Ð±ÐµÐ»Ð¾Ðº ÐºÐ¾Ð½Ð¾Ð¿Ð»Ð¸ Ð±Ð»Ð°Ð³Ð¾Ð¿ÑÐ¸ÑÑÐ½Ð¾ Ð²Ð»Ð¸ÑÐµÑ Ð½Ð° ÑÐ°Ð·Ð¶ÑÐ²ÑÐ²Ð°ÐµÐ¼Ð¾ÑÑÑ ÑÐ»ÐµÐ±Ð°, Ð¿Ð¾Ð²ÐµÑÑÐ½Ð¾ÑÑÑ ÐºÐ¾ÑÐ¾ÑÐºÐ¸ Ð¸ ÑÐ²ÐµÑ Ð¼ÑÐºÐ¸ÑÐ°. Ð Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÑ Ð²Ð°ÑÐ¸Ð°Ð½ÑÐ°Ñ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ ÑÐ»ÐµÐ±Ð° Ð½Ð°Ð¸Ð±Ð¾Ð»ÐµÐµ Ð¿ÑÐ¸Ð±Ð»Ð¸Ð¶ÐµÐ½Ð½ÑÐµ Ðº ÐºÐ¾Ð½ÑÑÐ¾Ð»ÑÐ½Ð¾Ð¼Ñ Ð¾Ð±ÑÐ°Ð·ÑÑ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð¿ÑÐ¸ Ð´ÐµÐ³ÑÑÑÐ°ÑÐ¸Ð¸ Ð¿ÑÐ¾Ð´ÐµÐ¼Ð¾Ð½ÑÑÑÐ¸ÑÐ¾Ð²Ð°Ð»Ð¸ Ð¾Ð±ÑÐ°Ð·ÑÑ Ñ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ° Ð² ÑÐµÑÐµÐ¿ÑÑÑÐµ 5%. ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸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, PubMet. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÐ°Ñ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ° 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Ñ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Ð¸ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð½Ð¾Ð³Ð¾ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ: Microsoft Excel, Microsoft Word, AlveoLab.
description: This thesis willÂ consider the technology of developing bread enriched with hemp protein, which will satisfy consumers needs for healthy or dietary nutrition, as well as expand the range of bread and bakery products on the market. The results of the study can be used in the food industry to bake new types of wheat bread with a high protein content in order to improve the lifestyle of the population and replenish the daily protein intake of the population. Tasks that were solved during the research: 1. To study literary sources and modern ways of enriching bread with various food additives. 2. To develop a recipe for making wheat bread with the addition of various concentrations of hemp protein. 3. To investigate the structural and mechanical properties of the dough with the addition of hemp protein. 4. To evaluate the physico-chemical and organoleptic properties of wheat bread with the addition of various concentrations of hemp protein. 5. To conduct a tasting evaluation of wheat bread samples with the addition of various concentrations of hemp protein. The objects of the study are hemp protein "Yappi FOOD", salt "Slavyanochka", pressed baking yeast "Record", sugar "Agroholding "STEP", sunflower oil "Zolotaya Semechka". In the course of the research, it was shown that: 1. With an increase in the concentration of hemp protein, the elasticity of the dough (P) increases from 116 mm in the control sample to 180 mm in the sample with the addition of 15% hemp protein. The ratio of elasticity to extensibility (P/L) also increased from 1.65 in the control sample to 2.96 in the sample with the addition of 15% hemp protein isolate. With an increase in the concentration of hemp protein in the dough, the baking power of the dough (W) decreased, therefore, for the production of enriched wheat bread, it is recommended to take concentrations of hemp protein from 5% to 10% in order to avoid deterioration of the physico-chemical properties of the dough. 2. Analysis of the physico-chemical properties (acidity, porosity, moisture content of bread) of bread samples with the addition of hemp protein showed that samples with a hemp protein content of 15% performed best. The use of such a content of hemp protein will keep the moisture content of the bread crumb at a level of up to 40.9 Â± 0.1% and a similar level of acidity of bread 2.5 Â± 0.02% for both concentrations (10 and 15%). 3. The addition of hemp protein to bread increases the mass fraction of protein to 14.8 Â± 0.2% in a sample with a hemp protein content of 15% in the dough. 4. The hemp protein introduced into the formulation of wheat white bread has a beneficial effect on the chewability of bread, the surface of the crust and the color of the crumb. In the studied wheat bread variants, the tasting parameters closest to the control sample were demonstrated by samples with a 5% hemp protein content in the formulation. When writing the literary review, the following databases were used: eLIBRARY.RU, PubMet. Statistical processing of experimental data was carried outÂ  usingÂ  aÂ  software package: Microsoft Excel, Microsoft Word, AlveoLab.