Using linen flour and flax seeds in the recipes of flour confectionery products

The research objective was to study the application of linen flour and flax seeds in flour confectionery on the basis of the compounding of the cake ‘Nezhnost'. The research problems were to define the influence of linen products on organoleptic and physical and chemical indicators of the quality of finished products; to develop the compounding of making the cake with the replacement of wheat flour by 15 % of linen flour and preparation of cake with the replacement of eggs by seeds of flax olive. The research was conducted at the Department of Food Technology at Mechanics and Technology Institute of Northern Trans-Urals State Agrarian University. Flax seed and flax seed oil varieties August, Isilkulsky, Legur, Sokol registered across Tyumen Region were used. Organoleptic analysis of the quality of cakes was carried out by mark assessment. The highest assessment of the quality of ready cakes was gathered by the option with addition of 15 % linen flour - 5 points, having surpassed control option...