Adding flax flour method influence on the bakery products properties

The purpose of the study is to evaluate the method of introducing flaxseed flour on the properties of bakery products in order to expand the range of bakery products. Tasks - to study the influence of the method of introducing flaxseed flour and compare the technological indicators of finished bakery products; to evaluate the influence of the method of introducing flaxseed flour on the organoleptic characteristics of finished products; to determine the optimal amount of water when introducing dry flaxseed flour. The study was carried out on the basis of the laboratory for the processing of bast crops of the Federal Scientific Center for Bast Crops in Tver. The objects of study are bakery products with flaxseed flour. Laboratory baking was carried out in accordance with GOST 27669-88. Flaxseed flour was introduced into the recipe in an amount of 15 % instead of wheat flour with varying the calculated moisture content of the dough. The addition was carried out in 2 ways: in the form of a dry mixture of flax flour with wheat and in the form of pre-hydrolyzed flax flour at a ratio of 1:3 with water. Physicochemical parameters were determined by standard methods of analysis. The organoleptic evaluation of finished bakery products was carried out according to GOST 31805-2018 using a descriptive description on a 5-point scale according to GOST ISO 13299-2015. The results in terms of technological indicators, such as 6.8 % upek, specific volume 3.1 cm3/100 g and dimensional stability 0.61, were the best for the sample prepared with the introduction of dry flaxseed flour into the recipe with an actual dough moisture content of 47 %. This sample had the highest complex indicator - 94.6 points. It was found that the introduction of hydrolyzed flaxseed flour did not fundamentally affect the technological parameters, in particular, the specific volume, compared with the use of dry flaxseed flour.