title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð³Ð»Ð°Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ Ð±ÑÐ»Ð¾ÑÐµÐº Ñ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐ¼Ð¸ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°Ð¼Ð¸
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: Developing the recipe and evaluating the quality of glazed buns with functional properties
Creators: name: ÐÐ¾Ð²Ð°Ð»ÐµÐ²Ð°, ÐÐ»ÐµÐ½Ð°
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: ÐºÐ°ÑÐµ-Ð¿ÐµÐºÐ°ÑÐ½Ñ
Ð¿Ð¸ÑÐµÐ²Ð°Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ°
Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²Ð¾Ðµ ÑÐµÑÑÐ¾
Ð¿Ð¸ÑÐµÐ²Ð°Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ° Ð¾Ð±Ð»ÐµÐ¿Ð¸Ñ Ð°
Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑ Ð°
Ð½Ð°ÑÑÐ½Ð¾Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ
cafe-bakery
flour products
food additive
yeast dough
food additive sea buckthorn
shop design
scientific research

description: Ð¢ÐµÐ¼Ð° Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: Â«Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð³Ð»Ð°Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ Ð±ÑÐ»Ð¾ÑÐµÐº Ñ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐ¼Ð¸ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°Ð¼Ð¸Â». ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸ Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸Ð¼Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ñ ÐµÐµ Ð¿Ð¾Ð¼Ð¾ÑÑÑ. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¸ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑÐµÐ¿ÑÑÑÑ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð¿Ð¾ÑÐ¾ÑÐºÐ¾Ð² Ð¸Ð· ÑÑÑÑÑ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸ÑÑÐ¾Ð¶Ð´ÐµÐ½Ð¸Ñ. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð½Ð¾Ð²ÑÑ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. Ð¡Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½ ÑÐµÑ Ð¿Ð¾ Ð²ÑÐ¿ÑÑÐºÑ ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½Ð¾Ð¹ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸. ÐÐ¾ Ð²ÑÐµÐ¼Ñ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð¸ Ð¸Ð·ÑÑÐµÐ½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð´Ð°Ð½Ð½ÑÐµ: Ð¿Ð»Ð°Ð½ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ, Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ° Ð¿Ð¾ ÑÐµÐ¼Ðµ ÑÐ°Ð±Ð¾ÑÑ. ÐÐ¿ÑÑÑ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð»Ð¸, ÑÑÐ¾ Ð²Ð½ÐµÑÐµÐ½Ð¸Ðµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸ Ð² Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ð²Ð»Ð¸ÑÐµÑ Ð½Ð° Ð¸Ñ ÐºÐ°ÑÐµÑÑÐ²Ð¾. ÐÐ¸Ð·ÐºÐ¾Ðµ Ð·Ð½Ð°ÑÐµÐ½Ð¸Ðµ ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÐ¸ 3,10 Â°H Ð±ÑÐ»Ð¾ Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¾Ð¹ 3 % Ð¿Ð¾ÑÐ¾ÑÐºÐ° Ð¾Ð±Ð»ÐµÐ¿Ð¸ÑÐ¸, Ð° Ð²ÑÑÐ¾ÐºÐ¾Ðµ 3,81 Â°H Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¾Ð¹ 5 % Ð¿Ð¾ÑÐ¾ÑÐºÐ° Ð¾Ð±Ð»ÐµÐ¿Ð¸ÑÐ¸, ÑÑÐ¾ Ð¿ÑÐ¸Ð´Ð°Ð²Ð°Ð»Ð¾ ÐµÐ¼Ñ Ð¸Ð·Ð»Ð¸ÑÐ½Ðµ ÐºÐ¸ÑÐ»Ð¾Ð²Ð°ÑÑÐ¹ Ð²ÐºÑÑ. ÐÐ»Ð°Ð¶Ð½Ð¾ÑÑÑ Ð±ÑÐ»Ð¾ÑÐµÐº Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¾Ð¹ 3 % Ð¿Ð¾ÑÐ¾ÑÐºÐ° Ð¾Ð±Ð»ÐµÐ¿Ð¸ÑÐ¸ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð¾ 40,13 %, Ð° Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¾Ð¹ 5 % Ð¿Ð¾ÑÐ¾ÑÐºÐ° Ð¾Ð±Ð»ÐµÐ¿Ð¸ÑÐ¸ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð¾ 39,65 %. ÐÐ¾ÑÐ¸ÑÑÐ¾ÑÑÑ Ð±ÑÐ»Ð¾ÑÐµÐº Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¾Ð¹ 3 % Ð¿Ð¾ÑÐ¾ÑÐºÐ° Ð¸Ð· Ð¾Ð±Ð»ÐµÐ¿Ð¸ÑÐ¸ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð¾ 83,94 %, Ð° Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¾Ð¹ 5 % Ð¿Ð¾ÑÐ¾ÑÐºÐ° Ð¸Ð· Ð¾Ð±Ð»ÐµÐ¿Ð¸ÑÐ¸ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð¾ 78,66 %. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐµÐ¿ÑÑÑÐ° ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ñ Ð²Ð½ÐµÑÐµÐ½Ð¸ÐµÐ¼ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð¹ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð¿Ð»Ð°Ð½ ÑÐµÑÐ° Ñ ÑÐ°ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¾Ð¹ ÑÐ¾Ð²ÑÐµÐ¼ÐµÐ½Ð½Ð¾Ð³Ð¾ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ, Ð¿Ð»Ð¾ÑÐ°Ð´Ñ ÐºÐ¾ÑÐ¾ÑÐ¾Ð³Ð¾ ÑÐ°Ð²Ð½Ð° 29,8 Ð¼2.
description: The theme of the final qualification work: "Developing the recipe and evaluating the quality of glazed buns with functional properties." This work is dedicated to the study of food additives and products produced with its help. The formulation of baked goods has been developed and substantiated on the basis of the study of the functional properties of powders from plant-based raw materials. The quality of the new baked goods has been assessed. A shop for the production of bakery products of high nutritional value has been designed. At the time of writing, the following data were studied: the layout of the room, the literature on the topic of work. At the time of writing the final qualification work, the following data were studied: the layout of the premises, literature on the topic of work. Experiments have shown that the introduction of additives in products affects their quality. The low acidity of 3.10 Â°H was in the product with the additive 3 % buckthorn powder, and the high 3.81 Â°H in the product with the supplement of 5 % buckthorn powder, which gave it an unnecessarily acidic taste. Humidity of buns with the supplement of 3 % buckthorn powder was 40.13 %, and with the supplement of 5 % buckthorn powder was 39.65 %. Porosity of buns with the supplement of 3 % buckthorn powder was 83,94 %, and with the supplement of 5 % of the buckthorn powder was 78,66 %. As a result of the work, a bakery recipe was developed with the introduction of a functional additive. A workshop plan has been developed with the arrangement of modern technological equipment, the area of which is 29.8 m2.