Wheat and flax ratio influence on the quality of shape bread from whole ground wheat-flax flour

The purpose of research is to study the influence of different ratios of wheat-flax grinding grain mixtures on the quality of flour samples produced from them, as well as to study the baking properties of the resul-ting wheat-flax flour of different ratios. A technological scheme for producing whole-ground wheat-flax flour has been developed, which consists of 2 systems, and it is highly efficient, since the yield of wheat-flax flour was more than 89 %. It has been established that with an increase in the number of flax seeds in the milling wheat-flax grain mixture, the yield of wheat-flax flour increases. A recipe for tin bread from whole-ground wheat-linseed flour of various ratios has been developed. The highest yield of wheat-flax flour is obtained by adding 10 % flax seeds and is 93.8 %. It was revealed that with an increase in the amount of flax seeds in whole-ground wheat-flax flour, its moisture content decreases, which is explained by an increase in the content of plant shells that absorb moisture. In this case, the acidity of the flour increases with a simultaneous decrease in gluten content and its strengthening due to the content of polyunsaturated fatty acids. The optimal ratio of whole grain wheat-flax flour for the production of pan bread has been determined, which is 92:8. At the same time, the nutritional value of bread increased in protein content by 17.9 % and in fat content by almost 481.8 %. As a result of research, a positive effect of adding flax seeds to the grinding mixture on the nutritional value of bread was established.