MATHEMATICAL MODEL OF RESOURCE-SAVING PRODUCTION TECHNOLOGY OF BAKED GOODS WITH AMARANTH FLOUR

Amaranth is a promising raw ingredients enriching bakery products, in the work used grade “Flight” Saratov breeding.  The article discusses the effect of amaranth flour and the type of liquid that goes into the dough baking on the baking properties of the semi-finished product and the quality of the finished products from wheat flour with a satisfactory quality gluten. The moisture, acidity, porosity, structural and mechanical properties, gas-forming ability, lift and fermentation activity were investigated. For the manufacture of comparable samples used wheat flour, presented on the market of Saratov. Amaranth seeds of the variety “Flight” in the amount of 7, 10, 15 and 20 %. Analysis of the effect of amaranth flour on the structural and mechanical properties of the dough showed that adding 7% or more of amaranth flour significantly reduces the spreading of the dough. The index of fermentation activity of semi-finished products with the share of amaranth flour 20%, 15%, 10% and 7% was significantly higher than the control, at the beginning of fermentation. The introduction of amaranth flour in an amount of 7 to 20 % had a significant impact on the gas-forming ability of the wheat-amaranth dough and was characterized by an intense, “explosive” beginning of fermentation and a fairly rapid decline in fermentation intensity over time, especially in a sample with a share of amaranth flour 7 %. Kneading on goat milk whey had a positive effect on the studied parameters. According to the research results, the expediency of using flour from amaranth variety Flying in the technology of bakery products made from wheat flour with a satisfactory weak gluten in quality to give them functional properties has been proved. Based on the mathematical model, the optimal parameters of the process are determined: the amount of amaranth flour in the recipe for buns is 15 %, fermentation time - 85 min, dough kneading liquid - goat milk serum

MATHEMATICAL MODEL OF RESOURCE-SAVING PRODUCTION TECHNOLOGY OF BAKED GOODS WITH AMARANTH FLOUR

Amaranth is a promising raw ingredients enriching bakery products, in the work used grade “Flight” Saratov breeding.  The article discusses the effect of amaranth flour and the type of liquid that goes into the dough baking on the baking properties of the semi-finished product and the quality of the finished products from wheat flour with a satisfactory quality gluten. The moisture, acidity, porosity, structural and mechanical properties, gas-forming ability, lift and fermentation activity were investigated. For the manufacture of comparable samples used wheat flour, presented on the market of Saratov. Amaranth seeds of the variety “Flight” in the amount of 7, 10, 15 and 20 %. Analysis of the effect of amaranth flour on the structural and mechanical properties of the dough showed that adding 7% or more of amaranth flour significantly reduces the spreading of the dough. The index of fermentation activity of semi-finished products with the share of amaranth flour 20%, 15%, 10% and 7% was significantly higher than the control, at the beginning of fermentation. The introduction of amaranth flour in an amount of 7 to 20 % had a significant impact on the gas-forming ability of the wheat-amaranth dough and was characterized by an intense, “explosive” beginning of fermentation and a fairly rapid decline in fermentation intensity over time, especially in a sample with a share of amaranth flour 7 %. Kneading on goat milk whey had a positive effect on the studied parameters. According to the research results, the expediency of using flour from amaranth variety Flying in the technology of bakery products made from wheat flour with a satisfactory weak gluten in quality to give them functional properties has been proved. Based on the mathematical model, the optimal parameters of the process are determined: the amount of amaranth flour in the recipe for buns is 15 %, fermentation time - 85 min, dough kneading liquid - goat milk serum

Digital Paradigm in Educational Management: The Case of Construction Education Based on Emerging Technologies

The effective use of emerging technologies demands the training of highly quali-fied personnel with digital literacy professional skills. The aim of the study is to characterize the virtual construction site as a digital resource for pedagogical man-agement of the educational process in the construction university. The principles of tradition and innovation have become the methodological basis for linking best practices in pedagogical management of the learning process with qualitative changes based on modern digital technologies. A virtual construction site entails a digital resource imitating professional activities and providing integration of sci-ence, technology, pedagogical management of educational process on the basis of common standards of data description. The content of the virtual construction site represents a complex multi-level menu corresponding to the construction stages. Efficiency criteria (metaproject, activity, digital, relevant, complex) allow to find out the level of formation of ability to work with digital technologies. The princi-ples of selection and structuring of content ensure its validity and updating. The practical significance of the research is provided by the didactic functions of the virtual construction site, providing for the involvement of students in design and construction activities, establishment of interdisciplinary relations. The social sig-nificance consists in personalisation of the educational process and formation of the students' professional individuality. The originality of the study lies in the jus-tification of the digital paradigm of higher education, which forms a pedagogical community that promotes and actively integrates digital content into the educa-tional process

Occurrence of the insectivores and rodents in the Samarskaya Luka (European Russia)

In this paper, we present our dataset containing up-to-date information about occurrences of small mammals (Erinaceomorpha, Soricomorpha and Rodentia) on the territory of the Samarskaya Luka. It is a bend of the Volga River in the southern part of the forest-steppe zone of the Russian Plain (European Russia). This unique territory is surrounded on almost all sides by water. The dataset summarizes small mammal occurrences noted in long-term studies in the Samarskaya Luka from 2000 to 2020. A major part of the dataset was obtained during our helminthological study of micromammals. Besides, some data were attained when studying the ecology of tree-dwelling rodents. Our studies of small mammals were conducted by trap lines and direct observations in the wild. The dataset includes 8147 records of erinaceomorphs, soricomorphs and rodents of 26 species (of total 28) belonging to 3 orders, 9 families and 21 genera. It is based on the research of the staff of the Institute of Ecology of the Volga River basin of the Russian Academy of Sciences and the Zhiguli State Nature Reserve. The distribution of erinaceomorphs, soricomorphs and rodents in the Samarskaya Luka has not been fully studied and further investigation will note new small mammal habitats.Our dataset contains new information on occurrences of erinaceomorphs, soricomorphs and rodents in the Samarskaya Luka (European Russia). All occurrence records of 26 mammal species with georeferencing are published in GBIF for the first time. The occurrence data are stored in our field journals and we would like to make them available to all researchers

MATHEMATICAL MODEL OF RESOURCE-SAVING PRODUCTION TECHNOLOGY OF BAKED GOODS WITH AMARANTH FLOUR

Amaranth is a promising raw ingredients enriching bakery products, in the work used grade “Flight” Saratov breeding.  The article discusses the effect of amaranth flour and the type of liquid that goes into the dough baking on the baking properties of the semi-finished product and the quality of the finished products from wheat flour with a satisfactory quality gluten. The moisture, acidity, porosity, structural and mechanical properties, gas-forming ability, lift and fermentation activity were investigated. For the manufacture of comparable samples used wheat flour, presented on the market of Saratov. Amaranth seeds of the variety “Flight” in the amount of 7, 10, 15 and 20 %. Analysis of the effect of amaranth flour on the structural and mechanical properties of the dough showed that adding 7% or more of amaranth flour significantly reduces the spreading of the dough. The index of fermentation activity of semi-finished products with the share of amaranth flour 20%, 15%, 10% and 7% was significantly higher than the control, at the beginning of fermentation. The introduction of amaranth flour in an amount of 7 to 20 % had a significant impact on the gas-forming ability of the wheat-amaranth dough and was characterized by an intense, “explosive” beginning of fermentation and a fairly rapid decline in fermentation intensity over time, especially in a sample with a share of amaranth flour 7 %. Kneading on goat milk whey had a positive effect on the studied parameters. According to the research results, the expediency of using flour from amaranth variety Flying in the technology of bakery products made from wheat flour with a satisfactory weak gluten in quality to give them functional properties has been proved. Based on the mathematical model, the optimal parameters of the process are determined: the amount of amaranth flour in the recipe for buns is 15 %, fermentation time - 85 min, dough kneading liquid - goat milk serum

The Role of Mitochondria in Oocyte Maturation

With the nucleus as an exception, mitochondria are the only animal cell organelles containing their own genetic information, called mitochondrial DNA (mtDNA). During oocyte maturation, the mtDNA copy number dramatically increases and the distribution of mitochondria changes significantly. As oocyte maturation requires a large amount of ATP for continuous transcription and translation, the availability of the right number of functional mitochondria is crucial. There is a correlation between the quality of oocytes and both the amount of mtDNA and the amount of ATP. Suboptimal conditions of in vitro maturation (IVM) might lead to changes in the mitochondrial morphology as well as alternations in the expression of genes encoding proteins associated with mitochondrial function. Dysfunctional mitochondria have a lower ability to counteract reactive oxygen species (ROS) production which leads to oxidative stress. The mitochondrial function might be improved with the application of antioxidants and significant expectations are laid on the development of new IVM systems supplemented with mitochondria-targeted reagents. Different types of antioxidants have been tested already on animal models and human rescue IVM oocytes, showing promising results. This review focuses on the recent observations on oocytes’ intracellular mitochondrial distribution and on mitochondrial genomes during their maturation, both in vivo and in vitro. Recent mitochondrial supplementation studies, aiming to improve oocyte developmental potential, are summarized

Reptile occurrences data in the Volga River basin (Russia)

The Volga basin is one of the most industrially-developed regions of Russia with a high degree of anthropogenic impact on natural ecosystems. Human influence negatively affects the species diversity and number of animals, including reptiles. There are no endemic species in the reptile fauna of the Volga basin. The herpetofauna of the region makes up 25% of the reptile fauna of Russia (Dunaev and Orlova 2017). We began to study the fauna of reptiles and their distribution in the Volga basin in 1988. Although we registered 20 reptile species in the Volga basin to date, apparently this is not a complete list of species in the region (Bakiev et al. 2004, Bakiev et al. 2009a, Bakiev et al. 2015, Kirillov et al. 2020). The distribution of reptiles in this region is not fully understood.  Our dataset contains information on reptile occurrences in the Volga River basin. The dataset is based on original research by the staff of the Laboratory of Herpetology and Toxinology and Laboratory of Population Ecology of the Institute of Ecology of the Volga River basin of the Russian Academy of Sciences and Joint Directorate of the Mordovia State Nature Reserve and National Park “Smolny”. A total of 5,086 occurrences of 20 species are published for the first time with georeferencing. Many of these reptiles are listed in regional Red Data Lists. The European Pond Turtle Emys orbicularis (Linnaeus, 1758) is included in the IUCN Red List with the category “Near Threatened”