The influence of flaxseed flour on the quality of rye bread

Flax seeds have been and remain in demand in the nutrition of the population of our country. They are valuable for their chemical composition and contain polyunsaturated fatty acids, protein, lignans, dietary fibers, and mucus. It is known that flaxseed flour can be added to various types of bread based on wheat flour in the range of 5-10%. The products may have a flaxseed smell and taste. This limits the output of such bread into mass production. The research examined the quality of rye bread with the addition of flaxseed flour of various qualities in an amount of 10%. Low-fat flaxseed flour of the Compass of Health trademark was added to the bread, as well as flour from flax seeds of the VNIIMK 620 FN varieties (typical fatty acid composition) and Y 117 (modified fatty acid composition). It was found that the largest amount of fat (8.1%) and omega-3 fatty acids (44.5%) is contained in rye bread with the addition of flax seed flour of the VNIIMK 620 FN variety to the dough. The excess of the proportion of omega-3 fatty acids in bread of this variant compared to the control (8.4%) was more than 5 times. The bread of the other variants contained about 25-26% omega-3 fatty acids. According to organoleptic and physico-chemical indicators, the quality of bread with flaxseed flour from seeds of the VNIIMK 620 FN variety was close to control and was the best in terms of aggregate indicators among the studied bread options