Using native flax flour in oat cookies production
Автор: Tipsina Nellya Nikolaevna, Belopukhov Sergei Leonidovich, Tolmacheva Tatyana Anatolyevna
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология продовольственных продуктов
Статья в выпуске: 7, 2022 года.
Бесплатный доступ
The purpose of research is to study the prospects for the use of native flour obtained from fiber flax seeds in the production of oatmeal cookies. Tasks: determination of the optimal concentration of native flaxseed flour; study of the effect on the organoleptic characteristics of oatmeal cookies. The objects of the study are three types of flour: wheat, oatmeal and native (freshly ground) flour obtained from fiber flax seeds. Baking oatmeal cookies according to a unified recipe served as a control sample. In experimental variants, wheat flour of the first grade was replaced by native (linen) flour in a percentage of 10, 15 and 20 % of the mass of wheat flour. The results of a study to determine the optimal amount of native flaxseed flour used as an enriching additive in a composite mixture for baking oatmeal cookies are presented. Flour composition of wheat, oatmeal and flaxseed flour according to a unified recipe is compiled. This baking mix is the basis of the modeled recipe, it improves the consumer performance of the biscuits. According to organoleptic parameters (taste and aroma), the experimental samples differed from the control ones, while other indicators (shape, surface, color) were typical for oatmeal cookies made according to a standard recipe. It has been established that the optimal concentration of native flax flour is 15 %, while its smaller amount does not particularly affect consumer properties, and 20 % gives the cookies a pronounced herbal taste. In the course of the study, a new type of healthy cookie with improved quality properties was obtained.
Flour confectionery, grain products, dietary fiber, vitamins, prebiotics, probiotics, dolgunets flax
Короткий адрес: https://sciup.org/140295602
IDR: 140295602 | DOI: 10.36718/1819-4036-2022-7-219-227