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The development of new technological solutions in the field of daily consumed food products, which have a directed corrective impact on the nutritional status of the human body and an extended shelf life is an important and urgent task. One of the alternative solutions to the problem faced is the introduction of flour products (crackers, biscuits, bread), enriched with biologically active substances of plant origin into the daily ration. They are economically accessible to the general population and suitable for sale in a network format, due to significant shelf life. Experimental studies to assess the effect of introduced biologically active substances on the shelf life of flour products through the study of changes in the content and ratio of various forms of bound moisture were carried out in the work. The study of moisture state in flour products was carried out by the method of differential thermal analysis using a synchronous thermal analysis device using thermogravimetry, differential scanning calorimetry and non-isothermal kinetics. The objects of research were samples of flour products containing the composition of partially defatted wheat germ flour "Vitazar" and wheat bran, which were additionally added with seaweed powder, soy protein isolate, pea protein isolate, black cumin seed flour. Samples of flour products (biscuits) made according to traditional technology served as controls. A quantitative assessment of the ratio of moisture fractions with various bonds was carried out by the methods of thermogravimetry, differential scanning calorimetry and non-isothermal kinetics. The ranges of endothermic effects, indicating stepwise moisture removal, in accordance with the forms and energy of its connection with the experimental samples biopolymers were identified in the work. Comparison of thermal effects characteristics recorded in the process of thermolysis of flour products samples, allows us to state an increase in the chemically bound moisture share in the test samples, as compared with the control sample and, as a result, an increase in shelf life.

The market value of alcohol production reaches 500 rubles per 1 decaliter (at a cost of up to 430 rubles per 1 decaliter), which does not allow it to be used effectively for purposes other than alcohol beverages. To successfully implement this ethanoll for the needs of the chemical and fuel industry it is necessary to achieve a market value of up to 300 rubles per 1 decaliter (with a cost of 250 rubles per 1 decaliter). To achieve such indicators, studies were carried out on the production of alcohol from starch-containing secondary raw materials of grain complex processing for gluten, starch, syrups, amino acids and organic acids. Samples of starch milk and wheat bran were used as secondary raw materials. As a result, the ratio of starch milk and bran was selected, which allows obtaining a normative yield of alcohol up to 66.3 decaliter / ton of conventional starch. The resulting bard was similar in terms of indicators from the grain, which makes it possible to treat stillage to dried fodder using the same enrgysave equipment. To increase the value of this food, it was enriched with protein by cultivation of fodder yeast. As a result, a fodder product was obtained, corresponding to GOST R 55301-2012 "Yeast fodder from a cereal bard". Based on the conducted studies, a technology was developed for processing a mixture of starch milk and bran in ethyl alcohol and a protein feed product. The technical and economic analysis of the developed technology demonstrates efficiency of secondary raw material using for production of ethyl alcohol and protein fodder.

Цель работы – изучение теплотехнических характеристик отрубей и продуктов их пиролитической переработки для оценки возможности использования в качестве топлива. В качестве методов исследования в работе использованы эксперименты для определения выхода продуктов пиролиза и их характеристик, а также дифференциально-термический анализ. Теплотехнические характеристики исходного сырья и продуктов его переработки определены с помощью методик ГОСТ Р 56881-2016, ГОСТ Р 52911-2008, ГОСТ Р 55660-2013 и бомбового калориметра АБК-1 (РЭТ, Россия). Элементный состав исходного сырья определен на анализаторе Vario Micro Cube (Elementar, Германия). В результате работы установлено, что пшеничные отруби обладают высокой для биомассы теплотой сгорания (16.6 МДж/кг) и высоким выходом летучих веществ (81%). Зольность исходного сырья составила 6.9%, при температуре 725°C и выше зольный остаток имеет спекшийся характер, что говорит о шлакующей способности. С помощью дифференциально-термического анализа установлено, что активная стадия разложения отрубей протекает в температурном интервале 225–500°C. Результаты определения материального баланса показали, что преимущественным выходом из исходного сырья обладает углеродистый остаток (43%), доля пирогенетической воды составляет 29%, что связано с протеканием в сырье во время нагрева экзотермических реакций, смолы – 12%, газа – 16%. В составе пиролизного газа до температуры нагрева 350°C преобладают CO2 и CO, что связано с разложением основных компонентов в составе отрубей – целлюлозы и гемицеллюлозы. Концентрация метана начинает увеличиваться после 350°C и достигает максимума при 450°C, при этих температурах происходит разложение термически более стойкого лигнина. Максимальная теплота сгорания газа соответствовала пику концентрации метана и составила 9.3 МДж/м3., The aim of the work is research thermal characteristics of bran and products of pyrolytic processing to evaluation the possibility of their use as a fuel. As research methods, experiments were used to determine the yield of pyrolysis products and their characteristics, as well as differential thermal analysis. Thermotechnical characteristics of raw materials are determined by АСТМ Е1755-01, ISO 589:2008, ISO 5071-1:2013 and a bomb calorimeter ABK-1 (RET, Russia). The elemental composition of the raw materials is determined by the Vario Micro Cube analyzer (Elementar, Germany). In result of the work is established that wheat bran has a high heat of combustion (16.6 MJ/kg) for biomass and a high yield of volatile (81%). The ash content of raw materials was 6.9%, herewith the ash residue has a sintered character at temperatures above 725°C, which indicates the slag ability. The active stage of bran decomposition proceeds in a temperature range 225–500°C, that established by means of the differential thermal analysis. The results of material balance determination showed that the carbon residue (43%) has a predominant yield from the raw materials, the share of pyrogenetic water is 29%, which is due to the exothermic reactions in the bran during heating, resin – 12%, gas – 16%. The CO2 and CO concentrations are dominated in composition of pyrolysis gas during a heating temperature to 350°C, which is associated with the decomposition of the main components in the bran – cellulose and hemicellulose. The methane concentration begins to increase after 350°C and reaches a maximum at 450°C, the decomposition of thermally more resistant lignin was occured at these temperatures. The maximum gas heat of combustion (9.3 MJ/m3) was associated to the peak of methane concentration in gas.

Работа посвящена разработке рецептур Ñ Ð»ÐµÐ±Ð° на Ð·Ð°ÐºÐ²Ð°ÑÐºÐ°Ñ Ñ отрубями. Задачи, которые решались в Ñ Ð¾Ð´Ðµ исследования: 1. Анализ Ð»Ð¸Ñ‚ÐµÑ€Ð°Ñ‚ÑƒÑ€Ð½Ñ‹Ñ Ð¸ Интернет источников. 2. Выбор заквасок для производства ржаного Ñ Ð»ÐµÐ±Ð°. 3. Освоение методик ведения заквасок. 4. Оценка физико-Ñ Ð¸Ð¼Ð¸Ñ‡ÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°Ñ‚ÐµÐ»ÐµÐ¹ заквасок и ржаного теста, приготовленного с Ð¸Ñ Ð¸ÑÐ¿Ð¾Ð»ÑŒÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼. 5. Разработка рецептур и отработка Ñ‚ÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ржаного Ñ Ð»ÐµÐ±Ð° на Ð·Ð°ÐºÐ²Ð°ÑÐºÐ°Ñ Ñ заменой части муки на ржаные отруби. 6. Анализ Ð³Ð¾Ñ‚Ð¾Ð²Ñ‹Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ по физико-Ñ Ð¸Ð¼Ð¸Ñ‡ÐµÑÐºÐ¸Ð¼ и органолептическим показателям. 7. Расчет пищевой и энергетической ценности Ð¿Ð¾Ð»ÑƒÑ‡ÐµÐ½Ð½Ñ‹Ñ Ð¾Ð±Ñ€Ð°Ð·Ñ†Ð¾Ð² Ñ Ð»ÐµÐ±Ð°. 8. Разработка рекомендаций по использованию разработанного Ñ Ð»ÐµÐ±Ð°. В Ñ Ð¾Ð´Ðµ данной работы были проведены исследования физико-Ñ Ð¸Ð¼Ð¸Ñ‡ÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°Ñ‚ÐµÐ»ÐµÐ¹ сырья и Ð³Ð¾Ñ‚Ð¾Ð²Ñ‹Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. Рассмотрены рецептуры и отработана Ñ‚ÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ приготовления ржаного Ñ Ð»ÐµÐ±Ð° с разными концентрациями отрубей (10 % и 30 %). Проведен органолептический анализ Ð¿Ð¾Ð»ÑƒÑ‡ÐµÐ½Ð½Ñ‹Ñ Ð¿Ñ€Ð¾Ð´ÑƒÐºÑ‚Ð¾Ð². Рассчитана пищевая и энергетическая ценности образцов Ñ Ð»ÐµÐ±Ð°. Даны рекомендации по использованию Ñ€Ð°Ð·Ñ€Ð°Ð±Ð¾Ñ‚Ð°Ð½Ð½Ñ‹Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹., The given work is devoted to the development of sourdough bread with bran. The research set the following goals: 1. Analysis of literary and Internet sources. 2. The selection of sourdoughs for the rye bread production. 3. Development of techniques for conducting the sourdough. 4. Evaluation of the physicochemical characteristics of the sourdough and rye dough prepared with their use. 5. Development of recipes and creation of sourdough rye bread technology with the replacement of part of the flour with rye bran. 6. Analysis of finished products by physicochemical and organoleptic characteristics. 7. Nutritional and energy value calculation of the obtained bread samples. 8. Development of recommendations for the developed bread use. In the course of this work, physicochemical parameters of raw materials and finished products were studied. The recipes are considered and the technology for preparing rye bread with different concentrations of bran (10 % and 30 %) is developed. An organoleptic analysis of the obtained products was performed. The nutritional and energy values of bread samples are calculated. Recommendations on the use of the developed products are given.

Beta-glucan is a branched polysaccharide whose monomers are bound by (1,3, 1,4) and (1,6) beta-glucosidic bonds and has a wide spectrum of biological activity and, above all, immunomodulating and anti-inflammatory. B eta -glucan is found in fungi, yeast, bacteria, algae. However, the isolation of beta -glucan from this raw material, both natural and obtained in industrial conditions by biotechnological methods, is economically costly. A promising source of beta -glucan are grains: oats, barley, wheat, rye, rice, corn and millet. The industrial interest in cereals is associated with a high content of soluble branched non-starchy polysaccharides, from which beta -glucan production is possible. The purpose of this work is to determine the effect of alkaline and two-step alkaline and enzymatic methods for treating oat and oat bran grains on the efficiency of beta -glucan release. As a result of the studies, it has been established that the combination of alkaline and enzymatic methods for the isolation of beta glucan from the grain of oats of holed grinded and oat bran is more effective than the alkaline method. The yield of beta -glucan in the treatment with the alkaline and enzymatic method of oat bran is higher than that from the grain of oats of the hollow grinded. It has been shown that beta -glucan isolated from oat bran by two-step alkaline and enzymatic one-step alkaline methods contains fewer concomitant substances compared to beta -glucan isolated from the grain of oats of the hollow grinded. The higher yield of beta -glucan from oat bran can be explained by the high content in them, and also by the use of a grain-sized grain. The preliminary dissolution of the proteins of the aleuron layer and endosperm in sodium hydroxide, as well as starch and subsequent enzymatic hydrolysis thereof, leads to a more complete recovery of beta -glucan.

В современном обществе совершенствование структуры питания и повышение качества пищевых продуктов — одна из наиболее важных и приоритетных задач в мире, так как проблема неполноценного питания носит меж- дународный характер. При добавлении пищевых волокон и натуральных растительных смесей в хлеб уменьшается его энергетическая ценность, калорийность, происходит профилактически-лечебный эффект. Хлеб, приготовлен- ный из муки с добавлением тонкоизмельченных отрубей, отличается великолепным вкусом и ароматом настоящего деревенского хлеба. В результате исследования были определены физико-химические, органолептические по- казатели хлеба, изменение хлебопекарных свойств пшеничного хлеба при смешивании с пшеничными отрубями. Исследование проводились на базе кафедры перерабатывающих технологий и продовольственной безопасности ФГБОУ ВО «Волгоградский государственный аграрный университет» в 2017 г. В лаборатории кафедры была проведена пробная выпечка из небольшого количества исследуемой муки. В нашем исследовании проводились лабораторные пробные выпечки пшеничного хлеба с до- бавлением 10 и 20 % пшеничных отрубей. По всем показа- телям все образцы соответствовали требованием ГОСТ. При добавлении отрубей 20 % влажность хлеба возрастала до 45 %, кислотность — до 2,6 %, структура пористости была на уровне среднепористой, пористость составляла 61 %. Выход пшеничного хлеба с добавлением 20 % отрубей составил 152 г, что на 3,4 % выше, чем выход пшеничного хлеба. Проведенное экономическое обоснование предложенной технологии показало, что прибыль при производстве пшеничного хлеба с добавлением 20 % отрубей составила 93377,4 руб. на годовой объем производства, что выше аналогичного показателя при производстве пшеничного хлеба на 20497,9 руб. При разных экономических показателях производства опытных образцов мы получаем уровень рентабельности в размере 25,8 % пшеничного хлеба с добавлением 20 % отрубей. Таким образом, при производстве опытно- го образца пшеничного хлеба с добавлением 20 % отрубей от массы муки товаропроизводитель получает рентабельность выше, чем у пшеничного хлеба, и с более высокими диетическими и профилактическими свойствами, In modern society, improving the structure of nutrition and improving the quality of food — one of the most important and priority tasks in the world, as the problems of malnutrition is international in nature. All without exception, bread with dietary fibers are designed to remove toxic substances from the body. When adding dietary fiber and natural plant mixtures in bread decreases its energy value, caloric content, there is a preventive and therapeutic effect of this bread. Bread made from flour with the addition of finely chopped bran, has a great taste and aroma of this rustic bread. As a result of research physical and chemical, organoleptic indicators of bread, change of baking properties of wheat bread at mixing with wheat bran were defined. The study was conducted at the Department “Processing technology and food security” CHAIR IN the Volgograd state agrarian University” in 2017 in the laboratory of the department was conducted trial baking of a small amount of the test meal. In our study, we conducted laboratory test baking of wheat bread with the addition of 10 and 20% of wheat bran. In all respects, all samples met the requirements of GOST. With the addition of bran 20 % humidity of bread increased to 45 %, acidity to 2.6 %, the porosity structure was at the level of medium, porosity was 61.0 %. The yield of bread sample of wheat bread with the addition of 20 % bran was 152g, which is 3.4 % higher than wheat bread. The economic justification of the proposed technology showed that the profit in the production of wheat bread with the addition of 20 % bran was 93377.4 rubles for the annual production volume, which is higher than the same indicator in the production of wheat bread for 20497.9 rubles. With different economic indicators of production of prototypes, we get a level of profitability in the amount of 25.8 % of wheat bread with the addition of 20% bran. Thus, in the production of a prototype of wheat bread with the addition of 20 % bran from the mass of flour, the producer receives profitability higher than wheat bread and with a higher dietary and preventive purpose, №1(46) (2019)

С целью разработки технологической схемы производства н-бутанола микробиологическим синтезом, обеспечивающим выход суммы растворителей не менее 40% от условного крахмала в субстрате, проведена интенсификация процесса ацетоно-бутиловой ферментации путем получения новых штаммов Сlostridium асеtobutylicum (СВ 6-1) ВКПМ В-10289 и (СВ-2) ВКПМ В-10290 и оптимизации состава питательных крахмалсодержащих субстратов с выходом суммы растворителей 39-53% от условного крахмала в субстрате. Разработана технологическая схема производства н-бутанола, основанная на комплексной переработке целлюлозо- и пентозансодержащего сырья, отрубей, мелассы и предусматривающая следующие варианты: 1) биосинтез н-бутанола Cl. acetobutylicum СВ-2 ВКПМ В-10290 из ржаной муки с использованием культуральной жидкости Cl. tyrobutyricum; 2) двухэтапный процесс экстракции н-бутанола из культуральной жидкости при ацетоно-бутиловой непрерывной ферментации и по ее завершению; 3) получение н-бутанола по традиционной технологии с исследуемыми штаммами или симбиотическим консорциумом двух бактерий Cl. tyrobutyricum и Cl. acetobutylicum с и без экстракции н-бутанола из отработанной культуральной жидкости. Выход суммы растворителей следующий: 1 – до 40% от условного крахмала в субстрате; 2 – 34,5% ; 3 – до 43% от сброженных углеводов., With the object development technological schemata of production n-butanol of microbiological synthesis provided yield of amount solvents no less 40% from carbohydrates in media, do intensification of process acetone-butanol fermentation by means of obtain new strain Сlostridium асеtobutylicum ВКПМ В-10289 и ВКПМ В-10290 and optimization of composition starch-containing media with yield of amount solvents 39-53% from carbohydrates in media. Develop technological schemata of production n-butanol use as bases on complex treatment mixture of a cellulose- or hemicellulose-containing material, bran, molasses, provided three variationes: 1. buosynthesis of n-butanol Cl. acetobutylicum СВ-2 ВКПМ В-10290 of rye flour with usage of fermentative liquid Cl. tyrobutyricum; 2. tow stage process of extraction n-butanol of fermentative liquid in acetone-butanol continuous fermentation and after her end; 3. production n-butanol by traditional technology with researched straines or of simbiosisal consortium two bacterias Cl. tyrobutyricum и Cl. acetobutylicum with or without extraction n-butanol of exhaust fermentative liquid. The yield of amount solvents following: 1 – up to 40% from carbohydrates in media; 2 – up to 34,5%; 3 – up to 43% from fermented carbohydrates.