Possible using flaxseed flour in the bakery products

The aim of the study is to establish the effect of flaxseed flour on the quality of bread made from wheat flour. The object of research is flaxseed flour obtained from the Kinelsky 2020 variety. The technological laboratory of the Volga Research Institute of Breeding and Seed Production named after P.N. Konstantinov conducted research and test baking. For the analysis, we used flour of the first grade of soft winter wheat, grade Povolzhskaya 86, and non-fat flaxseed flour obtained from grade Kinelsky 2020, harvest 2020. Physicochemical parameters were determined according to GOST 5669-96, GOST 5670-96, GOST 21094-75. According to GOST 27839-88, the quantity and quality of gluten was determined. Laboratory baked goods were made with the addition of 2-10 % flaxseed flour, with a difference of 1 % between samples, in order to study the effect of flaxseed flour on the quality of bread. The data are given with the percentage of flaxseed flour 2; 5; 7; 10 %, as they more clearly reflect the essence of research. The dough was prepared in a sponge way. To determine the effect of flax flour on the quality of bread, a mixture of wheat and flax flour in a percentage ratio of 98:2 was prepared; 95:5; 93:7; 90:10. In variants of the experiment using 5-10 % flaxseed flour, the gluten content decreased from 30.8 to 16 %. The sample, which was added with 5 % flaxseed flour, improved the quality of the dough and the finished product. This variant has the largest volume of bread (535 ml), which exceeds the control by 2.9 %. The introduction of up to 7 % flaxseed flour into wheat flour has a positive effect on the organoleptic and physicochemical indicators of the quality of bread. Correlation analysis revealed a positive correlation between the volumetric yield of bread and porosity (r = 0.651), overall bakery rating and porosity (r = 0.592). The use of protein supplements with a large amount of amino acids in the manufacture of bread can increase its nutritional value.