The influence of the dosage of corn oil on the quality indicators of the dough and products with germinated flax seeds

Currently, in the technology of bakery products, it is important to replace margarine with vegetable oil, which is rich in vitamins, provitamins, polyunsaturated fatty acids, which will enrich the finished product not only with useful substances, but also equalize the ratio of omega-3 and omega-6, increase nutritional value. The purpose of the work is to determine the rational dosage of corn oil, as well as the ratio of linolenic and linoleic fatty acids in a bakery product. The object of study was a bun "Family" with germinated flax seeds (TU 9110-500-02068108-2018) with a different dosage of corn oil. In the work, generally accepted methods for studying the properties of finished products were used. The rational dosage was established by studying the organoleptic (shape, color, baking, promess, porosity, taste, smell), physicochemical (moisture, acidity, form stability, specific volume) and structural-mechanical indicators (general deformation, ductility, elasticity, relative ductility and elasticity)...