me that the tv news agency project is available in all social networks, as well as in our mobile application by qr-code on the screen. see you at 7:00 pm. the final confrontation of the gagarin cup minsk dinamo or st. petersburg team today will play the third match of the series at the minsk arena , we recall the score on the corama 11 bison won the first meeting, in the second, we recall in the quarter final series will last up to four victories, one of the teams. i also note that this duel of the series remained in force. forward disqualification, driko minchas packages in the morning briefing. today i noted that the key thing in this series for our team is to act clearly according to the coaching task, then everything will work out. this quote. live broadcast of the match dinamo minsk-ska petersburg will start on a bike at 16:50 cunning artyom dzyuba brings victory to the locomotive on the eve of the match of the eighteenth round of the russian premier league, the famous russian ledodor, scored three times. gates of rostov, which

is headed by the head coach of the russian national team valery karpin, these goals happened in the first match. after the return of artyom, the prime minister as a result, the railway workers celebrated their success and one lokomotiv moved up to thirteenth place, earning 16 points.

the most current event from the world of sports on the swindler continues to fight for play-in success, which yes to the right to compete for the playoffs of the kharlamov cup with hard training and interesting meetings. perfect shooting is obtained when you don’t think about anything, when you still ran about 5 years ago. i thought, why do i even need all this every time it was hard when there is competition, and you are more trying to show yourself more work, and i it seems that this is only for the benefit of victory and defeat. everyone is working very hard in their clubs. i think that we are definitely not getting worse, but there was such a slight excitement, because yes, as they say , we didn’t play together for a long time, see sports projects on belarus 24 tv channel

. we and she crawl, the sun has not timid hands on the tips of our music on the fingers, inspiring to think and opening up thousands of roads before us. music can change the color of the faculty, i can change us music inside the skin of us.

armenia in france, baguettes in mexico, tortilla, well , the neighbors are russians, and we have belarusians. this, of course, is bread, and from ancient times to this day. for us. this is not just one of the products of the national cuisine, but, perhaps, the main and even the main one about it in the next half hour and we will talk together with scientists, we will analyze the bread literally into ingredients, and we will also look into the scientific laboratory, without which today we could not to be, if you still doubt that science is actually with us even when it comes to

bread, then do not switch judges ekaterina beretskaya. hello and we are starting. more than 15,000 years ago, we will tell you how and when the history of bread began, there is an idea, what sorts of grain belarusian scientists breed and why one bread is enough to survive even in the most extreme conditions, you know, very soon? the very first bread, similar to modern in taste, was liquid . wheat stew, i note, is still included in the diet of some peoples of africa and asia, but it began. of course , we will study the history of the issue right now. approximately 15.000

years ago, ancient people noticed that if you put one grain into the ground, you will get it after some time for several millennia , a person ate raw grains, until he learned to grind them between stones into flour , this process was very difficult, because the grain of wild wheat. it was hard to separate from the ear, everything will change when people start roasting the ears, the grain stopped tastier and lighter. separated from kolos, cereals were heated on hot stones located specially dug pits. first baked i appeared about 6,000 years ago, people learned how to cultivate wheat and barley and invented manual mills. this period is considered to be the time of the birth of the first baked bread, and the first loaf. the case helped to appear , historians and archaeologists believe that once , during the preparation of grain porridge, part of it spilled out and turned into a cake in the form of pieces, brown, little mass. reminiscent

of modern bread, however, this was the progenitor of the main product of all peoples from that moment on earth a bakery arose, it will take many more years until again, the case will not bring a person closer. to the familiar taste and aroma of bread in ancient egypt, one of the slaves overexposed the slain dough, and it acidified because he was afraid of punishment. nevertheless, i decided to take a chance to bake bread, and it surprisingly turned out to be lush, ruddy and more tasty. scientists work on improving varieties and creating absolutely new ones. the film crew of our program went to the institute of agriculture of the academy of sciences of belarus and is ready right now to talk about the latest developments. at

we are coming from the lecture center with the selection of varieties of the target direction of use of bread - this is one of the directions for the use of grain, and almost all cultures and each culture have their own specific properties that need to be controlled in order to be used in further baking. particularly wheat. maintain a high protein content. gluten gluten must be of good quality, extensible, as a rule, so that the grain is obtained with gluten of the second quality group not lower for winter rye keep the content of pentazones at a certain level in order to improve the baking quality of triteks. this is a hybrid. e wheat rye, which inherited its qualities, both from the maternal form and the paternal form, to create bread from thirty-kal, it is also necessary that it has a sufficiently high content of protein

and gluten, despite the fact that the direction of using tricical grain is becoming increasingly -the same grain fodder, then the creation of baking words. this is a new direction of use that we are uh implementing 5 10 years. uh, back to the present time, it takes about 10-12 years to breed a variety. and at each stage , it is necessary to select from the lecture material exactly in the appropriate direction of use. that is, already when the varieties are on the greens, it is already necessary to determine their baking quality , to conduct a biochemical analysis of the grain , to conduct laboratory baking. khlebov, from this grain, in order to determine whether the variety will go into production in the future or not, we are breeding two types. this is winter and spring from winter wheat. here is a new variety, for example, oshima is characterized

by a good content of crude protein, gluten , high vitreousness and good baking qualities. this variety will now be widely introduced into agricultural production. for winter rye, diploid varieties and hybrids have advantages. at present, for the first time, a belarusian, hybrid, heterotic generation pie has been created, it is called squirrels , it has very good baking qualities, uh, and in the future too. maybe its use for the production of bread. in general, for winter rye, the advantages for bakery bread and quality wheat are included. znamya in terms of gluten quality, in terms of gluten content, spring wheat often surpasses winter wheat in terms of baking qualities , good bread. it turns out from spring wheat the main direction of selection, which we

implemented earlier on tritecal. this grain is forage use and, er, varieties with a high starch content were created for the use of the alcohol and fermentation industry, but now we are implementing this the direction for use was foreshadowed in bakeries. eh why? because, well, there is such a need for people to expand its bakery products so that new dietary products new recipes appear. we use laboratory baking to analyze properties to evaluate varieties, after this quality karma, each variety, before it goes to the state test, is assessed for suitability for use. all grades are valued. and the quality of bread is such indicators as the volume of bread

, the higher it is, the better. eh, the porosity of bread, taste organoleptic qualities, crumb, this is both the smell and the taste parameters, but all varieties are evaluated according to the same technology , baked and according to a set of factors. eh, they get better. here are the varieties of wheat, these are rye varieties. you see this laboratory-baked triticale bread, uh, in terms of volume, of course, it is inferior to wheat, because after all, gluten thirty were less and i think that if the bakery company were engaged in baking this bread, then they would be found. the consumer could also use the volume of grain that we harvest here 30k, as well as a sophisticated person for the baking industry.

sooner or later it gets satiated, but have you ever wondered why exactly bread from centuries of age remains on the tables of all nations of the world and why even in the most hungry times of the great patriotic war a loaf of bread was enough for a person to survive to look for an answer, of ​​course, we will be together with scientists with us. in touch, leading researcher of the department of food hygiene of the scientific and practical center for hygiene. hello vasily georgievich of the ministry of health of belarus. so why is bread still the basis of our diet ekaterina i hope this is not the first or last question. what is bread? bread? this is, in principle, this flour this water. and yeast can be added already in the last century, it was shown that the ratio of proteins and carbohydrates in grain bread, that is, is practically optimal for human nutrition. speaking of calories, how

such, in principle, there is no big difference between white bread of refined flour and rye bread, in principle, there is no big difference, but in terms of fat content, of course, white bread is more saturated with fats than bread made from rye flour, in addition, many types of white bread, which we make , additional sugar and various additives are added to them, which lead to the fact that it is more high-calorie, but this is the most important thing for bread. the most important thing is that it uses refined grain without shells to produce white bread. that is, those bran, which contains the main amount of all vitamins. here is a wife, bread or whole grains such cleaning does not occur. therefore, if we are talking about saturation, let's assume vitamins, mineral substances, of course, it is preferable to use. still, bread, dark rye or whole grain bread

is, in principle, the champion of the main food products in terms of the content of b vitamins, magnesium content , selenium content, so we should always remember this well, bread gives us a feeling satisfaction of hunger. but the most interesting thing is that, in principle, this has already been noted by historical bread, you can’t get enough when eating only one bread. well, naturally, for a person to have water, it can last for months. and maybe even exist for years and remain quite healthy. vasily georgievich then why is bread on the black list in most popular diets today? basically, he often asks this question. it exists often. this is the majority of cases. it's people about it. they say not specialists not specialists, because that no respected nutritionist

would ever rule out when recommending a diet. vice versa. he will say that some products should be replaced with bread. i understand it will not be rolls. it won't be cookies, and so on. it will, of course, most likely be whole grain bread. bread also has the quality it gives us a feeling of fullness and therefore, in diets, of course, the use of bread. i think it's very, very necessary, given those positive qualities that we know about him, and when they say that bread should be excluded, they first of all say o bread made from refined flour. these are some sweet ones. uh, biscuits, buns, sweet dough, which is better to remove simple sugars , sweets, biscuits, perhaps sweet fruits, there are some very sweet grapes, but bread. i think in no case should we clean anyone without our diet, especially with a diet, you can take a piece of bread to weigh it. what is it to know? how many do you need?

damn it, thank you so much. now we know that bread is not possible. and you need to eat, you are watching the science project near the ekaterina beretskaya studio. and here's what else we'll talk about in the program is stored longer, and belarusian scientists continue to improve the bread recipe without losing quality. what is more useful to find out what kind of bread is better to leave on the counter in the store and find out how flour becomes lush and fragrant food in the hands of professionals? first of all, we educate, unwittingly, we educate a full-fledged citizen of our society, how to maintain a balance between the state and each individual , we came to parliament in order to defend the interests of our voters, the interests of the country. now, when you are betrayed, it's like that you are hit by hands, and you seem to forgive.

you can, but there is no hug. in my opinion, the more control, the better the law, the better the law is not to let go of the helm of fate, the complexity of the difficulty began, you try yourself in these situations. you become stronger. you already see things differently. this is probably the only thing for you and me that we have to do to save our heart times. and conscientiously mind your own business two will always pray for you each child in our country and in the countries of all , probably all countries of the world, let's talk about the values ​​of friendship, happiness, and plans for the future in the program say, don't be silent. watch new releases on belarus 24 tv channel. belarus is intellectual and the whole country we are once again convinced of this we are building an innovative future and actively developing scientific and technological potential for the first time showed a vaccine that helps fight cancer

laser technologies, chips and microcircuits, completely on domestic components our specialists successful login instrumentation of power engineering in military technologies of robotics. and even in orbit , all this experience of our own competence in various industries allows us today to overcome the pressure of sanctions with dignity and help our ally in the main broadcast project in this. watch on tv channel belarus 24. every year the technology of bread production is improved and here, of course, we will also prove science nearby. we are right now in our studio the director of the beltekhnokhleb enterprise

of the scientific and practical center for food academy of sciences natalya sergeevna hello hello sergey well, of course, seeing all this variety of bread. i would like to immediately ask you about varieties and recipes, but i propose to keep the intrigue and start our conversation with the latest research, if despite the fact that bread has a long history, not everything has been studied correctly yet. the history of bread goes back thousands of years. well, it seems to me that this is the only product that even feels useful, our company is engaged in scientific development, the creation of technology assortment, products in the field of bakery and flour confectionery pasta are among the latest interesting developments that the consumer already has on the shelves. that is, you can try and yes, is with bakery products rye on wheat bread with a reduced sodium content , the sodium content is not more than 0.12 g per 100 g of the product. in addition, another interesting recent development is the creation

of composite mixtures. based on grain processing products and, accordingly , bakery products using these mixtures that allow due to natural sources positioning bread as a source of iron from the very beginning it was said that even stale it remains nutritious and tasty. is it true, now the main question is the storage time of bread for scientists, how to increase it without loss in modern quality. eh, the requirements go in this direction, and not just because, to increase the shelf life, neighboring countries are very fond of and love our products, of course. this is another one of the directions, yes, which prompted us to times the production technology to preserve and extend the shelf life of years without the use of preservatives, our company has developed a deep technology. frozen or bakery products preservation with alcohol by the method of thermal sterilization, as well as in a modified gas environment today, the maximum shelf life of bread is 96 hours the use

of our canning technologies in the production allows , depending on the group of products, to set the shelf life of the product from 400 to 6 months, which allows you to expand export potential, including, is it true that you propose to start directly with grain and preserve grain ? is only 8 hours, so another of the ideas of our specialists was a way to preserve germinated grain, since not every producer. can afford to germinate on their areas grain, therefore, in order to consume in the production of bread harder on the grain, we created another interesting technology that allowed, e, to extend the shelf life of this product to 60 days based on food acids, salt, sugar, preservatives, of absolutely natural origin, and therefore e

now has the opportunity to use this raw material. not only to those producers who have the opportunity to germinate it. well, any other producer of bread put his product on our table at the expense and natural product source, which is a source of dietary curl, or high in dietary fiber. let's move on to the most delicious, except for bread , yes, and a loaf. we have dryers, cookies and bread here. and this is also development. e our belarusian scientists of your team of your team. tell me, you have here presented, for example, bread for the nutrition of pregnant nursing women. this product, low in three without added sugar , contains only natural origin, moreover. there is an enrichment of calcium with inulin strips bakery manufacturers, the only one in the republic of belarus with this product, and we have the right to apply depending on what is enriched, if the enrichment is based on inulin,

then this one improves the motility of our intestines. here three directions were considered, salt-free with enriched with nulim and calcium-enriched salt-free can be used in diets. who needs a salt-free diet, or one who eats yes, a high content of zero. well, calcium helps. everyone knows teeth are bones. here, given water joints. and besides, of course, we think about our future, this is our generation of diet, which is healthy for us. the latest development is drying for baby food and cookies , these products are also low in sodium with a reduced content of sugars. in addition, vitamin enrichment is also in progress with the necessary calcium dietary fiber along with this. here , the fatty acid measurement transaction contains only 2%, which is very little. this is a very important indicator in the nutrition of healthy children. age. can these be products for children of school meals, that is, well, 6 years old. specifically, this development, all these products

can be used not only by the target groups of pregnant lactating women, of course, this is only good for all of us, because a good product is in baby food and in the nutrition of pregnant lactating women. women. control is going on at the stage of the son, you can’t use some types of raw materials, so that i don’t cause allergies there or some other symptoms of the disease , then some main issue. well then sergeevna when you develop healthy buns cakes, and so that you can eat both day and night and tasty and nothing happens. our company has also created a technology and a range of products with a reduced energy value in relation to those products that are present on the market. the energy value of this product has been selected for a certain composition and it has been reduced percentage, but nevertheless it cannot be said that it can be consumed without limit. yes, 30% lower. and this is already good what are you working on now? what will surprise you in the future,

but today we continue the direction baby food and e, we are working in the creation of a product of breakfast cereals, enriched for baby food. in addition, we have taken a swing at the hmm gluten-free line. now. this is a very fashionable direction for people who lead an active lifestyle so they try to limit gluten. well, in addition, here are the sick people and they will also be able to use this product, because it will not contain research gluten. very deep. uh, starting with raw materials. we have all the chemicals, the composition is investigated next year. i think you'll see the counter there on products, i don’t even doubt successful and tasty experiments for you. thank you very much for taking the time for our program thank you and right now i propose to see how bread is baked, moreover, according to the recipes created in the hay of scientific laboratories.

every day we work to ensure that you receive the latest useful information. the 20-minute format allows us to talk about what is happening in belarus and the world, share objective facts about a healthy lifestyle , offer projects and films that will definitely become your favorites. they are good a peace-loving achieve as a result of selection. oh god such chicks. need to keep even families with children this and more. the broadcast is waiting for you in the project 24/7. watch on belarus 24 tv channel. in our project, we will show you unique personalities. i knew that i am an internally normal fighting girl who is not afraid of change, is not afraid to change her life

for something. he looked at how i was training. he says, i haven’t seen this, he says, well , my daughter has been in sports for many years, but i haven’t seen such a warm-up or such a movement. approach, that it is they who break stereotypes with an example and their own experience no options. here in life, they go to you. moreover, we noticed a pattern, of course, really big people, big people , i constantly encounter this for the desire to lose weight. and with what is not. this may not work. we may not trust you. i always say, try to watch the program to break the stereotypes on belarus 24 tv channel

. bread production begins with the delivery of the main flour ingredient, the machine with ground grains first gets on the scales, and then unloads flour. after that, it enters the bunker, then the main bulk ingredient of russia, already at this stage , multi-stage quality control begins. the fact is that while the flour is being transported into it , metal shavings from the walls of the transport can get into it, and special installations with a magnet catch these shavings. after making sure that the raw materials are safe , they begin to flow through special pipes to the craftsmen under air pressure. and the flour enters the dough mixing department, where, together with another prepared raw material, it is simply impossible to use raw materials or dissolve it. this is necessary so that during the dissolution we get

a suspension or solution that is very easy to filter and easy to dose, therefore, the prepared raw materials are together with flour. do not do much with the machine , the kneading process takes place, the next stage is the fermentation stage, and the sourdough at the sixth bakery in minsk is made with pure cultures of lactic acid bacteria from here, the finished dough gets in. this bakery hall of the bakery number six is ​​located directly. this is where the magic happens, dough turns into bread. we work 24 hours. a day of bread. in the morning there should be a fresh store, so the main load falls on the night shifts, the day shift also produces products, but in smaller quantities. in this room, the dough is formed , rises, then enters the oven, where it spends 35 minutes. after that, in special equipment, the bread is cooled and doused with water so that the crust becomes, as the

factory employees say, glossy in just 1 hour, one production line produces a ton of bread. the proofing time looks at the quality of the proofing. we have a baker. fifth you are a baker, i remember the mechanized line of the fifth category. this is a high size for a working specialty and under the control of a technologist , the fireman is already monitoring the temperature conditions in the furnace. that is , everything is set for this automatically, but control goes to a person without fail. well, according to priora, bread of handless labor, such equipment cannot exist yet, but we are quite automated. the products are called they contain no additives that enhance the taste, everything is only from high-quality fresh ingredients that are constantly monitored within the walls of the laboratory. in this laboratory, the incoming raw materials are controlled for all indicators. and also there is a quality control of the finished product according to

the physical and chemical indicators of individual laboratories, which control the microbiological purity of the product. as a result , we get products of such quality that we want to use and either the taste is felt, the aroma is very rich, let's say accelerated technology, of course, is inferior in these indicators. more new recipes are sold at the factory. now the priority is the development of dietary bread products rich in dietary fiber , our bread is also in demand among the russians, but to deliver it to a neighboring country, specialists use the technique of chocolate and freezing. this is also enough, the modern trend of getting bread is always fresh bread on the table , the problem of stale bread disappears, because after freezing the bread is absolutely fresh and generally frozen products are suitable

in several variations. it could be a finished product, frozen, it can be , uh, a semi-finished product of a high degree of readiness that needs only to be baked. it can be a semi-baked product, and it can also be a finished blank, frozen, which has yet to be parted, and you are whole. to release a new type of bread , experts study the market and only then develop a draft recipe. after the tasting, the commission decides what needs to be improved in the product, but that’s not all bread should be of high quality and safe, so both the ministry of health and only after receiving all the necessary documents, a new type of bread enters the stores. bread has become for us a means of uniting people, because

people break it at a common meal. bread has become for us a symbol of the greatness of labor, because it is obtained in the sweat of the face, bread has become for us an indispensable companion of compassion, because it is created by a store of disasters, the taste of divided bread cannot be compared with anything. and i thank you for sharing these half an hour with us and i hope you are convinced that science is really nearby. the motto of our participants is not to give up, to fight and go to the end. as far as i remember, it is necessary to say that they did not laugh at me, but laughed at me. and i chose the betty-time option. it's like i remember exactly that in this word only a letter is doubled.