title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑ Ð¸ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¼ÑÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¼ÑÐºÐ¸ Ð¸Ð· ÑÐµÐ¼ÑÐ½ ÑÑÐºÐ²Ñ
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 recipes and technologies for bakery goods using pumpkin seed flour
Creators: name: ÐÐ°ÑÐºÐ¾Ð²Ð°, Ð¢Ð°Ð¸ÑÐ¸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: 2020
Subjects: Ð¼ÑÐºÐ° Ð¸Ð· ÑÐµÐ¼ÑÐ½ ÑÑÐºÐ²Ñ
ÑÐ°Ñ Ð°ÑÐ½ÑÐµ
Ð²Ð°ÑÐ»Ð¸ Ñ Ð¼ÑÐºÐ¾Ð¹ Ð¸Ð· ÑÐµÐ¼ÑÐ½ ÑÑÐºÐ²Ñ
Ð²Ð»Ð°Ð¶Ð½Ð¾ÑÑÑ
Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ°Ñ Ð¾ÑÐµÐ½ÐºÐ°
Ñumpkin seeds flour
sugar waffles with
pumpkin seeds flour
humidity
organoleptic evaluation

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description: This article is devoted to the development of the recipe and technology of bakery goods using flour from pumpkin seeds and the development of the project of a confectionery department for the production of these goods. The analysis of literary and Internet sources on the Botanical features of pumpkin, the chemical composition of its seeds, and its use in the manufacture of food products. The main types of dough are also considered and the most suitable ones are selected for the development of recipes for bakery goods using pumpkin seed flour. A study of humidity, ash content, acidity and moisture absorption capacity of pumpkin seed flour was conducted. Waffle recipes have been developed to replace wheat flour with pumpkin seed flour in different ratios. For cooked wafers, humidity was determined, organoleptic evaluation was performed, and nutritional and energy values were calculated. Based on the research, it can be concluded that flour from pumpkin seeds can be used for the production of flour confectionery products. This will allow to add polyunsaturated fatty acids, some vitamins and mineral elements to the products. For the developed sugar wafers, the optimal replacement of wheat flour with pumpkin seed flour is 40-50 %. A project of a pastry department for the production of flour products using pumpkin seed flour was developed, equipment was selected, and safety rules were considered during operation.