8 research outputs found
INFLUENCE OF "ECOSTATION WAGON 1203-32" MARGARINE AND FAT OF A SPECIAL PURPOSE "OILPRIME OF 1003-32" ON QUALITY OF SCALDED GINGERBREAD
In the article the results of experiments on the use Margarines "Ekouniversal 1203-32" and fat special purpose "Πilprime 1003-32" when cooking custard carrot and impact on the quality of the finished product. Was conducted baking tests on the basis of which is the best percentage ratio of the input Margarines "Ekouniversal 1203-32" and fat special purpose "Πilprime 1003-32", produced a series of analyses of the finished products. The quality of gingerbread custard evaluated organoleptic, physico-chemical and microbiological indicators, the results are tabulated
TECHNOLOGY OF BREAD FROM GRAIN AND BEANS MIXTURE
In this work, in order to increase the nutritional and biological value of bakery products, an unconventional legume mixture was used, and baker's pressed yeast was replaced with a sourdough from whole wheat grain. The chemical, mineral and amino acid composition of the legume mixture has been investigated. The best quality of the finished product is achieved by adding 10% leguminous mixture to the mass of first grade wheat flour. The research results showed that the developed combined flour with the introduction of leguminous crops made it possible to obtain bread with increased nutritional value, characterized by good organoleptic and physicochemical characteristics
Technology of production of sand-saddle oven cookies using the additive
Given that the deficiency of dietary fiber in the human body can lead to various diseases, by solving this problem is to develop the production of medical and preventive flour confectionery. The article substantiates the recipe and defines the technological parameters for the production of butter biscuits using corn, pea flour and new types of fats. A technology is recommended f or producing short-pastry cookies from 20% corn, 15% pea flour to the total mass of flour and using a new type of margarine, the melting point of which meets the requirements of GOST 52178 -2003. The dough obtained by the developed technology is characterized by increased friability, and the cookies baked from such a dough turn out to be friable
Π Π΅Π³ΠΈΠΎΠ½Π°Π»ΡΠ½Π°Ρ ΠΈΠ½ΡΠ΅Π³ΡΠ°ΡΠΈΡ Π² ΡΡΠ»ΠΎΠ²ΠΈΡΡ Π²ΡΠ·ΠΎΠ²ΠΎΠ² ΡΠΎΠ²ΡΠ΅ΠΌΠ΅Π½Π½ΠΎΡΡΠΈ: Π½Π° ΠΏΡΠΈΠΌΠ΅ΡΠ΅ ΠΠ‘ ΠΈ ΠΠ‘ΠΠΠ
Π ΡΡΠ°ΡΡΠ΅ ΡΠ°ΡΡΠΌΠ°ΡΡΠΈΠ²Π°Π΅ΡΡΡ ΡΡΡΠ΅ΠΊΡΠΈΠ²Π½ΠΎΡΡΡ Π²Π·Π°ΠΈΠΌΠΎΠ΄Π΅ΠΉΡΡΠ²ΠΈΡ Π³ΠΎΡΡΠ΄Π°ΡΡΡΠ² Π² ΡΠ°ΠΌΠΊΠ°Ρ
ΡΠ΅Π³ΠΈΠΎΠ½Π°Π»ΡΠ½ΡΡ
ΠΈΠ½ΡΠ΅Π³ΡΠ°ΡΠΈΠΎΠ½Π½ΡΡ
ΠΎΠ±ΡΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΠΉ Ρ ΡΠ΅Π»ΡΡ ΠΊΠΎΠ»Π»Π΅ΠΊΡΠΈΠ²Π½ΠΎΠ³ΠΎ ΠΏΡΠ΅ΠΎΠ΄ΠΎΠ»Π΅Π½ΠΈΡ ΠΊΡΠΈΠ·ΠΈΡΠ½ΡΡ
ΡΠ²Π»Π΅Π½ΠΈΠΉ Π² ΡΠΊΠΎΠ½ΠΎΠΌΠΈΡΠ΅ΡΠΊΠΎΠΉ, ΠΏΠΎΠ»ΠΈΡΠΈΡΠ΅ΡΠΊΠΎΠΉ ΠΈ ΡΠΎΡΠΈΠ°Π»ΡΠ½ΠΎΠΉ ΡΡΠ΅ΡΠ΅. Π Ρ
ΠΎΠ΄Π΅ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΡ Π±ΡΠ»ΠΈ ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½Ρ ΠΈ ΡΠ΅ΡΠ΅Π½Ρ Π·Π°Π΄Π°ΡΠΈ ΠΏΠΎ ΠΈΠ·ΡΡΠ΅Π½ΠΈΡ ΠΏΠΎΠ½ΡΡΠΈΡ ΠΈΠ½ΡΠ΅Π³ΡΠ°ΡΠΈΠΈ ΠΊΠ°ΠΊ Π²Π°ΠΆΠ½ΠΎΠΉ ΠΊΠ°ΡΠ΅Π³ΠΎΡΠΈΠΈ ΡΠΎΠ²ΡΠ΅ΠΌΠ΅Π½Π½ΠΎΠΉ ΠΏΠΎΠ»ΠΈΡΠΈΡΠ΅ΡΠΊΠΎΠΉ ΡΠΈΡΡΠ΅ΠΌΡ ΠΈ ΠΌΠ΅ΠΆΠ΄ΡΠ½Π°ΡΠΎΠ΄Π½ΡΡ
ΠΎΡΠ½ΠΎΡΠ΅Π½ΠΈΠΉ. Π ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΠΈ Π²ΡΡΠ²Π»Π΅Π½Ρ ΡΡΠ΄ ΡΠ°ΠΊΡΠΎΡΠΎΠ², ΡΡΠ°Π²ΡΠΈΠΌΠΈ ΠΏΡΠ΅Π΄ΠΏΠΎΡΡΠ»ΠΊΠ°ΠΌΠΈ Π΄Π»Ρ ΡΠ΅ΡΡΠΈΡΠΎΡΠΈΠ°Π»ΡΠ½ΠΎΠ³ΠΎ ΠΎΠ±ΡΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΡ Π³ΠΎΡΡΠ΄Π°ΡΡΡΠ², ΡΠ°ΠΊΠΈΠ΅ ΠΊΠ°ΠΊ: Π²ΠΎΠΏΡΠΎΡΡ ΡΡΠ΅Π±ΡΡΡΠΈΠ΅ ΡΠΎΠ²ΠΌΠ΅ΡΡΠ½ΠΎΠ³ΠΎ ΠΏΡΠΈΠ½ΡΡΠΈΡ ΡΠ΅ΡΠ΅Π½ΠΈΠΉ, ΡΠ΅ΡΡΠΈΡΠΎΡΠΈΠ°Π»ΡΠ½ΠΎΠ΅ ΡΠΎΡΠ΅Π΄ΡΡΠ²ΠΎ, ΠΆΠ΅Π»Π°Π½ΠΈΠ΅ ΡΠΎΠ·Π΄Π°ΡΡ Π·ΠΎΠ½Ρ Π΄Π»Ρ ΡΠΊΡΠΏΠΎΡΡΠ°, ΡΠ΅ΠΌ ΡΠ°ΠΌΡΠΌ ΠΏΠΎΠ²ΡΡΠΈΠ² ΠΊΠΎΠ½ΠΊΡΡΠ΅Π½ΡΠΎΡΠΏΠΎΡΠΎΠ±Π½ΠΎΡΡΡ ΠΈ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈΡΠ΅Π»ΡΠ½ΡΡ ΠΌΠΎΡΠ½ΠΎΡΡΡ ΠΊΡΡΠΏΠ½ΡΡ
ΠΏΡΠ΅Π΄ΠΏΡΠΈΡΡΠΈΠΉ, Π° ΡΠ°ΠΊΠΆΠ΅ ΡΠ΄ΠΎΠ²Π»Π΅ΡΠ²ΠΎΡΠ΅Π½ΠΈΠ΅ Π·Π°ΠΏΡΠΎΡΠΎΠ² Π²Π½ΡΡΡΠ΅Π½Π½Π΅Π³ΠΎ ΡΡΠ½ΠΊΠ°. Π‘ΡΠ΅Π΄ΠΈ Π²ΡΡΠ΅ΠΏΠ΅ΡΠ΅ΡΠΈΡΠ»Π΅Π½Π½ΡΡ
ΡΠ°ΠΊΡΠΎΡΠΎΠ² ΠΊΠΎΠ»Π»Π΅ΠΊΡΠΈΠ²Π½ΠΎΠ΅ ΡΠ΅ΡΠ΅Π½ΠΈΠ΅ ΠΊΡΠΈΠ·ΠΈΡΠ½ΡΡ
ΡΠΈΡΡΠ°ΡΠΈΠΈ, Π·Π°ΡΡΠ°Π³ΠΈΠ²Π°ΡΡΠΈΠΉ Π²Π΅ΡΡ ΡΠ΅Π³ΠΈΠΎΠ½, ΡΠ²Π»ΡΠ΅ΡΡΡ ΠΎΠ΄Π½ΠΈΠΌ ΠΈΠ· Π²Π°ΠΆΠ½ΡΡ
ΠΏΡΠΈΡΠΈΠ½ ΠΎΠ±ΡΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΡ ΡΡΡΠ°Π½ Π² ΠΈΠ½ΡΠ΅Π³ΡΠ°ΡΠΈΠΎΠ½Π½ΡΠ΅ ΠΎΡΠ³Π°Π½ΠΈΠ·Π°ΡΠΈΠΈ, ΡΠ°ΠΊ ΠΊΠ°ΠΊ ΠΈΠ½ΡΠ΅Π³ΡΠΈΡΠΎΠ²Π°Π½Π½ΡΠ΅ ΠΎΠ±ΡΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΡ ΠΈΠΌΠ΅ΡΡ Π±ΠΎΠ»ΡΡΠ΅ Π²ΠΎΠ·ΠΌΠΎΠΆΠ½ΠΎΡΡΠ΅ΠΉ Π΄Π»Ρ ΠΎΠΏΠ΅ΡΠ°ΡΠΈΠ²Π½ΠΎΠ³ΠΎ ΠΈ ΡΡΡΠ΅ΠΊΡΠΈΠ²Π½ΠΎΠ³ΠΎ ΠΏΡΠΈΠ½ΡΡΠΈΡ ΡΠ΅ΡΠ΅Π½ΠΈΠΈ ΠΈ ΠΎΠ±Π΅ΡΠΏΠ΅ΡΠ΅Π½ΠΈΡ ΠΏΡΠ°ΠΊΡΠΈΡΠ΅ΡΠΊΠΎΠ³ΠΎ Π²Π½Π΅Π΄ΡΠ΅Π½ΠΈΡ ΡΡΡΠ°ΡΠ΅Π³ΠΈΠΈ Π² ΡΡΠ»ΠΎΠ²ΠΈΡΡ
Π³Π»ΠΎΠ±Π°Π»ΡΠ½ΡΡ
ΠΏΡΠΎΠ±Π»Π΅ΠΌ. Π Π΄Π°Π½Π½ΠΎΠΉ ΡΠ°Π±ΠΎΡΠ΅ Π°Π½Π°Π»ΠΈΠ·ΠΈΡΡΠ΅ΡΡΡ Π°ΡΠΏΠ΅ΠΊΡΡ Π°Π½ΡΠΈΠΊΡΠΈΠ·ΠΈΡΠ½ΠΎΠΉ ΠΏΠΎΠ»ΠΈΡΠΈΠΊΠΈ ΡΡΡΠ°Π½ ΠΠ‘ ΠΈ ΠΠ‘ΠΠΠ Π² ΠΏΠ΅ΡΠΈΠΎΠ΄ ΠΏΠ°Π½Π΄Π΅ΠΌΠΈΠΈ ΠΊΠΎΡΠΎΠ½Π°Π²ΠΈΡΡΡΠ°. ΠΡΠΏΡΡΠΊΠ° ΠΊΠΎΡΠΎΠ½Π°Π²ΠΈΡΡΡΠ½ΠΎΠΉ ΠΈΠ½ΡΠ΅ΠΊΡΠΈΠΈ ΡΡΠ°Π»Π° ΠΏΡΠΈΡΠΈΠ½ΠΎΠΉ ΡΠ½ΠΈΠΆΠ΅Π½ΠΈΡ ΡΡΠΎΠ²Π½Ρ ΡΠΊΠΎΠ½ΠΎΠΌΠΈΠΊΠΈ, ΠΎΡΡΠ°Π·ΠΈΠ»Π°ΡΡ Π½Π° ΡΠΎΡΠΈΠ°Π»ΡΠ½ΠΎΠΉ ΡΡΠ΅ΡΠ΅, Π²Π½Π΅ΡΠ»Π° ΠΊΠΎΡΡΠ΅ΠΊΡΠΈΠ²Ρ Π² ΠΏΠΎΠ»ΠΈΡΠΈΠΊΡ, ΠΊΠ°ΠΊ ΠΎΡΠ΄Π΅Π»ΡΠ½ΠΎ Π²Π·ΡΡΡΡ
Π³ΠΎΡΡΠ΄Π°ΡΡΡΠ² ΡΠ°ΠΊ ΠΈ ΠΌΠΈΡΠΎΠ²ΡΡ
ΡΠΎΠΎΠ±ΡΠ΅ΡΡΠ². COVID-19 ΠΏΠΎΠΊΠ°Π·Π°Π» Π½Π΅ΡΠΎΡΡΠΎΡΡΠ΅Π»ΡΠ½ΠΎΡΡΡ ΠΌΠ½ΠΎΠ³ΠΈΡ
ΡΠΎΡΠΈΠ°Π»ΡΠ½ΡΡ
ΠΈΠ½ΡΡΠΈΡΡΡΠΎΠ², Π²ΡΡΠ²ΠΈΠ» ΠΈΠΌΠ΅ΡΡΠΈΠ΅ΡΡ ΠΏΡΠΎΠ±Π»Π΅ΠΌΡ, ΠΈΡΠΏΡΡΠ°Π² Π½Π° ΠΏΡΠΎΡΠ½ΠΎΡΡΡ Π²ΡΠ΅ ΡΡΠ΅ΡΡ ΡΠ΅Π»ΠΎΠ²Π΅ΡΠ΅ΡΠΊΠΎΠΉ Π΄Π΅ΡΡΠ΅Π»ΡΠ½ΠΎΡΡΠΈ. Π Π΅Π·ΡΠ»ΡΡΠ°ΡΠΎΠΌ ΡΠ°Π±ΠΎΡΡ ΡΠ»Π΅Π΄ΡΠ΅Ρ ΡΡΠΈΡΠ°ΡΡ Π²ΡΡΠ²Π»Π΅Π½Π½ΡΠ΅ Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΡΡΠΈΠΊΠΈ ΡΠΎΠ³ΠΎ, ΠΊΠ°ΠΊ ΠΈΠ½ΡΠ΅Π³ΡΠΈΡΠΎΠ²Π°Π½Π½ΡΠ΅ ΡΡΠ±ΡΠ΅ΠΊΡΡ ΠΌΠ΅ΠΆΠ΄ΡΠ½Π°ΡΠΎΠ΄Π½ΡΡ
ΠΎΡΠ½ΠΎΡΠ΅Π½ΠΈΠΉ ΡΡΠ΅Π°Π³ΠΈΡΠΎΠ²Π°Π»ΠΈ ΠΈ ΠΊΠ°ΠΊΠΈΠ΅ ΠΌΠ΅ΡΡ ΠΏΡΠΈΠ½ΡΠ»ΠΈ Π΄Π»Ρ ΡΠ΅ΡΠ΅Π½ΠΈΡ ΠΊΡΠΈΠ·ΠΈΡΠ½ΡΡ
ΡΠΈΡΡΠ°ΡΠΈΠΈ Π² ΠΊΠΎΠ½ΡΠ΅ΠΊΡΡΠ΅ COVID-19, Π° ΡΠ°ΠΊΠΆΠ΅ ΠΏΠΎΡΠ»Π΅Π΄ΡΡΠ²ΠΈΡ ΠΏΡΠΎΠ²ΠΎΠ΄ΠΈΠΌΠΎΠΉ Π°Π½ΡΠΈΠΊΡΠΈΠ·ΠΈΡΠ½ΠΎΠΉ ΠΏΠΎΠ»ΠΈΡΠΈΠΊΠΈ. ΠΠ΅ΠΌΠ°Π»ΠΎΠ²Π°ΠΆΠ½ΡΠΌ ΠΌΠΎΠΌΠ΅Π½ΡΠΎΠΌ ΡΠ²Π»ΡΠ΅ΡΡΡ ΠΎΡΠ΅Π½ΠΊΠ° ΡΡΠ΅ΠΏΠ΅Π½ΠΈ Π²Π·Π°ΠΈΠΌΠΎΠ΄Π΅ΠΉΡΡΠ²ΠΈΡ Π²Π½ΡΡΡΠΈ ΡΠ°ΠΌΠΈΡ
ΠΈΠ½ΡΠ΅Π³ΡΠΈΡΠΎΠ²Π°Π½Π½ΡΡ
ΠΎΠ±ΡΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΠΉ, Π²ΠΊΠ»ΡΡΠ΅Π½Π½ΠΎΡΡΠΈ ΠΊΠ°ΠΆΠ΄ΠΎΠ³ΠΎ Π΅Π³ΠΎ ΡΠ»Π΅Π½Π° Π² ΠΏΡΠΎΡΠ΅ΡΡ. ΠΡΠΎΠΌΠ΅ ΡΠΎΠ³ΠΎ, ΡΠ»Π°ΠΆΠ΅Π½Π½ΠΎΡΡΡ Π΄Π΅ΠΉΡΡΠ²ΠΈΠΉ ΠΈΠ»ΠΈ, Π½Π°ΠΏΡΠΎΡΠΈΠ², ΡΠ°Π·ΠΎΠ±ΡΠ΅Π½Π½ΠΎΡΡΡ Π΄Π°ΡΡ Π²ΠΎΠ·ΠΌΠΎΠΆΠ½ΠΎΡΡΡ Π³ΠΎΠ²ΠΎΡΠΈΡΡ ΠΎΠ± ΡΠ³Π»ΡΠ±Π»Π΅Π½ΠΈΠΈ, ΠΈΠ½ΡΠ΅Π½ΡΠΈΠ²Π½ΠΎΡΡΠΈ ΡΠ΅ΡΠ΅Π½ΠΈΡ ΠΈΠ½ΡΠ΅Π³ΡΠ°ΡΠΈΠΈ ΠΈΠ»ΠΈ Π΅Ρ ΠΏΠΎΠ²Π΅ΡΡ
Π½ΠΎΡΡΠ½ΠΎΠΌ, ΡΠΎΡΠΌΠ°Π»ΡΠ½ΠΎΠΌ Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠ΅ Π² ΡΠΎΠΉ ΠΈΠ»ΠΈ ΠΈΠ½ΠΎΠΉ ΠΎΡΠ³Π°Π½ΠΈΠ·Π°ΡΠΈΠΈ.
ΠΠ»ΡΡΠ΅Π²ΡΠ΅ ΡΠ»ΠΎΠ²Π°: ΡΠ΅Π³ΠΈΠΎΠ½Π°Π»ΡΠ½Π°Ρ ΠΈΠ½ΡΠ΅Π³ΡΠ°ΡΠΈΡ, ΠΊΡΠΈΠ·ΠΈΡ, COVID-19, ΠΠ‘, ΠΠ‘ΠΠΠ, Π²ΡΠ·ΠΎΠ²Ρ ΡΠΎΠ²ΡΠ΅ΠΌΠ΅Π½Π½ΠΎΡΡΠΈ
Voltage Balancing in the System of Power Supply of High-speed Rail Transport
The article deals with the issues of voltage balancing in power supply systems for high-speed electric transport. Considered the possibility of using balancing devices for traction networks