Influence of flaxseed flour on rheological properties of wheat dough and bread quality

The influence of flax flour on the rheological properties of wheat dough and bread prepared by various technological methods is investigated. The introduction of flax flour in an amount of 5 % contributed to an increase in the specific volume of the product by 3% and an improvement in organoleptic quality indicators compared to samples of products with the addition of 7% of flax flour