On the use of flax meal in bread and pastry production

The article deals with the problem of a theoretical possibility and practical utility of the use of flax meal in the production of bread, bakery and pastry. The authors consider the problems of nutrition value of flax meal as a by-product of flax oil production. The importance of the problems is determined by the list of focal areas of food production development, stated by the Strategy of food and process industry development in the Russian Federation for the period up to 2020 and implementation of the principles of resource efficiency and resource conservation in particular. It is shown that flax meal being a by-product of flax oil production has a high nutrition value which is determined by the system of micro and macronutrients which in one’s turn makes it possible to consider the possibility of its use as an additive to pastry and bakery production to enrich final products and preventive properties, which is a current prospect of food industry development on the basis of resource efficiency principles. The article gives the results of in-house analysis of the quality of flax meal samples in terms of organoleptic and physical and chemical parameters proving the possibility of its use in bakery and pastry production. The results of analysis of the effect of flax meal on the number of processing characteristics of wheat flour are highlighted. The results obtained contribute to the idea of the necessity to use flax meal as an enriching additive to bread, bakery and pastry production as well as to show the best ways of its use.