USING FLAX FLOUR IN THE PRODUCTION OF WHEAT AND RYE SORTS OF BREAD
Journal: BULLETIN OF KSAU
№ 4
, 2018
Rubrics: TEHNICHESKIE NAUKI
Authors:
1.
Krasnoyarsk State Agrarian University
2.
Krasnoyarsk State Agrarian University
3.
Krasnoyarsk State Agrarian University
Type:
Article
Pages:
from 169
to 174
Status:
Published
Received:
21.08.2018
Accepted:
23.08.2018
Published:
25.08.2018
Subject area:
UDK 664.864 Консервирование прочих пищевых продуктов
Language:
Russian
Keywords:
», raw material resources, food, flax flour, nutrition value, "Ukrainian Bread", "Useful Bread"
Abstract (English):
Complex economical use of raw materials in Russia is a priority state task. The purpose of researches is the creation of a new grade of bread from the mix of wheat and rye flour possessing raised nutrition value due to using flax flour received as withdrawal by production of oil from flax seeds. The tasks were the establishment of the dosage and technological conditions of introduction to the bread of flax flour, carrying out calculation of compounding, baking of samples and their assessment on organoleptic and physical and chemical indicators. On the Chair of Technology of Baking, Confectionery and Macaroni Productions the researches on the devel-opment of new varieties of bread from the mix of wheat and rye flour with using flax flour are conducted. In wheat and rye bread "Ukrainian New" of 10 % of wheat flour is replaced by flax and the name "Useful" is given. In the bread “Useful” in comparison with "Ukrainian new", at the decrease in the content of digestible car-bohydrates, the contents of ingredients considerably raised: fats for 66.7 %; proteins on 19.8; food fibers on 3.5; B1 vitamin on 6.4; B2 for 4.2 %; mineral substances: Ca for 59 %; Mg on 29.5; P on 34.3; Fe for 2.6 %; new vitamins were added: B6, N, E. Theoretically the expedi-ency of using flax flour for increasing nutrition value of bread from the mix of wheat and rye flour is experimen-tally proved.
Complex economical use of raw materials in Russia is a priority state task. The purpose of researches is the creation of a new grade of bread from the mix of wheat and rye flour possessing raised nutrition value due to using flax flour received as withdrawal by production of oil from flax seeds. The tasks were the establishment of the dosage and technological conditions of introduction to the bread of flax flour, carrying out calculation of compounding, baking of samples and their assessment on organoleptic and physical and chemical indicators. On the Chair of Technology of Baking, Confectionery and Macaroni Productions the researches on the devel-opment of new varieties of bread from the mix of wheat and rye flour with using flax flour are conducted. In wheat and rye bread "Ukrainian New" of 10 % of wheat flour is replaced by flax and the name "Useful" is given. In the bread “Useful” in comparison with "Ukrainian new", at the decrease in the content of digestible car-bohydrates, the contents of ingredients considerably raised: fats for 66.7 %; proteins on 19.8; food fibers on 3.5; B1 vitamin on 6.4; B2 for 4.2 %; mineral substances: Ca for 59 %; Mg on 29.5; P on 34.3; Fe for 2.6 %; new vitamins were added: B6, N, E. Theoretically the expedi-ency of using flax flour for increasing nutrition value of bread from the mix of wheat and rye flour is experimen-tally proved.
Keywords:
», raw material resources, food, flax flour, nutrition value, "Ukrainian Bread", "Useful Bread"
», raw material resources, food, flax flour, nutrition value, "Ukrainian Bread", "Useful Bread"
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