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

Improving Sugar Cookie Recipe with Functional Properties

This study dealt with the relevance of adding bee pollen, honey and oat talkan to the sugar cookie formula. The authors estimated the effect of the bee pollen and honey dosage on the properties and quality of the sugar cookie emulsion. The amount of fat droplet fines was found to increase with higher dosage of bee pollen. The emulsion stability exceeded the control sample characteristics. The viscosity was 5.3 Pa∙s (control sample) and 1.68 Pa∙s (sample with bee pollen and honey). Sugar cookie formula with bee pollen, honey, and oat talkan was improved by a multidimensional statistical model. The total production process to manufacture sugar cookies with bee products and oat talkan is reduced by four minutes compared with the control sample. There is a calculated daily intake for macro- and micronutrients at consumption of 100 grams of sugar cookies with pollen, honey, and oat talkan

Forming the Basic Mathematical Knowledge among Technical Students

Mathematical knowledge plays a system-forming role in education. The aim of this paper is to find out the didactic features of mathematical knowledge formation. The study involved 50 professors, 300 students. The criteria of mathematical knowledge acquisition include reliability, autonomy, and stability. The main study objectives are as follows. First, to clarify and scientifically substantiate special functions of mathematical knowledge in the process of engineering activity (bijection, formalization, relativity, and robustness). Second, to determine the formation of academic and applied mathematical knowledge. Technical knowledge can be applied using the special functions of mathematical knowledge. For example, in the form of mathematical models, or in a stable mathematical component in the professional outlook. The academic mathematical knowledge is focused on the systematic integrity of purpose, content, forms, methods and means of education. Along with transdisciplinary holistic worldview formation. Applied mathematical knowledge is focused on integration of teaching, educating, developing functions of education to acquire common cultural and professional competences. In modern conditions of rapid computerization, the opportunities to use mathematical analysis and modeling are increasing. However, basic mathematical knowledge is needed to assess the reliability of computer solutions

Extrability as a strategy for successful employment of people with disability

This research is one of the attempts to understand the phenomenon of extrability, which means additional opportunities for people with disability, which are formed in the process of successful social adaptation and socialization, thanks to which people with disability, having experienced a deep psychological crisis, qualitatively change their lives. The paper describes and analyses the original practical experience of the autonomous non-profit organization «White Cane», established in 2010 in the city of Yekaterinburg (Russia), the founder of which is O. B. Kolpashchikov, who developed and put into practice the concept of extrability. The information base of the research of the problem of inclusive employment at the present stage of the development of Russian society was made up of scientific works of Russian researchers, public statistical data of the Federal Register of Disabled People and the Federal State Statistics Service for 2017-2021, the results of sociological studies of recent years. It is emphasized that extrability is at the stage of institutionalization and testing. But despite this, it can be concluded that extrability not only solves the problem of employment and the quality of life of people with disability. But it also creates prerequisites for the formation of a new segment of the open labor market, associated with the fact that new jobs and professions appear, in which if people without disability are involved, the quality of rendered services is significantly reduced

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

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

Comparative characteristics of export transactions of a chemical industry enterprise

In the work, the economic justification of the efficiency of export operations of LLC “Industrial Group “Phosphorite” was carried out. The enterprise under study is a part of EuroChem Group AG and sells products on the Russian market and also exports mineral fertilizers to foreign markets. The organization and features of export operations are investigated. The basic principles and methods of state regulation of foreign trade activity in the Russian Federation are considered. When considering the world and domestic market of mineral fertilizers, the analysis of volume indicators of chemical industry production was carried out, the main importing countries of Russian fertilizers and the main competitors of EuroChem Group AG were identified. The paper analyzes the foreign economic activity of EuroChem Group AG and its subsidiary LLC “Industrial Group “Phosphorite”. The main markets for products were identified and a comparative assessment of the effectiveness of two export transactions was carried out. Based on the effectiveness assessment, recommendations were made to increase the profitability of export transactions. The implementation of measures to increase the efficiency of export transactions will lead to an increase in the company’s profitability