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°Ð²ÐºÐ°Ð¼Ð¸ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¿ÐµÑÐµÑÐ°Ð±Ð¾ÑÐºÐ¸ Amygdalus communis
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 additives of processed products Amygdalus communis
Creators: name: ÐÐ¾Ð±ÑÐºÐ¾Ð²Ð°, 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: 2023
Subjects: Amygdalus communis
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ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ°
almonds
almond flour
processed products
wheat-almond flour mixture
development

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¿ÐµÑÐµÑÐ°Ð±Ð¾ÑÐºÐ¸ Amygdalus communis Ð½Ð° ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. 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 Ð½Ð°ÑÐºÐ¾Ð¼ÐµÑÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ: Ð ÐÐÐ¦, Scopus. 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¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Microsoft Office. 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: - Ð¿ÑÐ¾Ð²ÐµÑÑÐ¸ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ ÑÐ¾ÑÑÐ°Ð²Ð° Ð¼ÑÐºÐ¸ Ð¾ÑÐµÑÐ° Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾Ð³Ð¾; - Ð¸Ð·ÑÑÐ¸ÑÑ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¿ÐµÑÐµÑÐ°Ð±Ð¾ÑÐºÐ¸ Amygdalus communis Ð½Ð° Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²Ð¾Ðµ Ð¸ Ð±ÐµÐ·Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²Ð¾Ðµ ÑÐµÑÑÐ¾; - ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ°Ð¼Ð¸ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¿ÐµÑÐµÑÐ°Ð±Ð¾ÑÐºÐ¸ Amygdalus communis - Ð¿ÑÐ¾Ð²ÐµÑÑÐ¸ ÐºÐ¾Ð½ÑÑÐ¾Ð»Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹; - Ð¿ÑÐ¾Ð²ÐµÑÑÐ¸ ÑÐ°ÑÑÐµÑ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð¸ ÑÐ½ÐµÑÐ³ÐµÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. ÐÐ±ÑÐµÐºÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: - Ð¿ÑÐ¾Ð´ÑÐºÑ Ð¿ÐµÑÐµÑÐ°Ð±Ð¾ÑÐºÐ¸ Amygdalus communis; - ÑÐµÑÑÐ¾ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²Ð¾Ðµ Ð¸ Ð±ÐµÐ·Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²Ð¾Ðµ Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ°Ð¼Ð¸ Ð¿ÑÐ¾Ð´ÑÐºÑÐ° Ð¿ÐµÑÐµÑÐ°Ð±Ð¾ÑÐºÐ¸ Amygdalus communis; - Ð¼ÑÑÐ½Ð¾Ðµ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Â«ÐÐ¾ÑÐ¶Ð¸ÐºÂ» Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ°Ð¼Ð¸ Ð¿ÑÐ¾Ð´ÑÐºÑÐ° Ð¿ÐµÑÐµÑÐ°Ð±Ð¾ÑÐºÐ¸ Amygdalus communis. Ð Ð°Ð±Ð¾ÑÐ° Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð¸ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ ÐºÐ¾Ð½ÑÑÐ¾Ð»Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° ÐÐ¨ÐÐ¸ÐÐ ÐÐÐ¡Ð¸Ð. ÐÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Â«ÐÐ¾ÑÐ¶Ð¸ÐºÂ» Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾-Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾Ð¹ Ð¼ÑÑÐ½Ð¾Ð¹ ÑÐ¼ÐµÑÐ¸ Ð¿Ð¾Ð·Ð²Ð¾Ð»Ð¸Ð»Ð° Ð¿ÑÐ¸Ð·Ð½Ð°ÑÑ Ð»ÑÑÑÐ¸Ð¼ Ð¸Ð· Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÑ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² Â«ÐÐ¾ÑÐ¶Ð¸ÐºÂ» Ñ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ Ð¼ÑÐºÐ¸ Ð¾ÑÐµÑÐ° Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ 20 % Ð¾Ñ Ð¼Ð°ÑÑÑ Ð¼ÑÑÐ½Ð¾Ð¹ ÑÐ¼ÐµÑÐ¸.
description: This work is devoted to the study of the influence of processed products of Amygdalus communis on the quality of flour confectionery products. When writing the literary review, the following scientometric databases were used: RSCI, Scopus. Statistical processing of experimental data was carried out using the Microsoft Office software package. Tasks that were solved during the study: - to analyze the chemical composition of almond flour; - to study the effect of Amygdalus communis processed products on yeast and yeast-free dough; - to develop the technology of flour confectionery products with additives of processed products Amygdalus communis; - to carry out quality control of the obtained flour confectionery products; - to calculate the nutritional and energy value of the obtained flour confectionery products. Objects of research: - product of Amygdalus communis processing; - yeast and yeast-free dough with additives of Amygdalus communis processing product; - flour confectionery Â«KorzykÂ» with additives of the Amygdalus communis processing product.Â  The work was carried out on the basis of the laboratory of chemical analysis and the laboratory of quality control of VSHBIPP IBSiB. A comprehensive assessment of the quality of the product Â«KorzhikÂ» based on wheat-almond flour mixture allowed us to recognize the best of the studied samples Â«KorzhikÂ» with an almond flour content of 20 % by weight of the flour mixture.