Влияние льняной муки на реологические свойства теста из смеси пшеничной и льняной муки и качество хлеба

Abstract

Flax seeds are a valuable source of several active components and can be used for controlled modeling of bakery food value. The study featured flour mixes of first grade wheat flour and flaxseed flour (flax meal) in the ratio 92.5%:7.5%; 90.0%:10.0%, and 87.5%:12.5%. The rheological properties of the dough were studied using the Mixolab (Chopin Technologies, France). The laboratory was located at the Polzunov Altai State Technical University (Barnaul, Russia). The mixolabogram and radial diagram were used to define the differences in the parameters of the rheological profile of the 4 flour samples. With the increase of flaxseed flour in the composition, the mixing time increased from 5.58 to 5.77 minutes, and the stable state of the dough became longer: from 9.25 to 9.67 minutes. The water ab-sorption capacity of flour mixes directly depended on the dosage of flax flour and increased from 69.4 to 72.9%. However, viscosity, amylolytic activity, and retrogradation revealed inversed dependence on the dosage of flax flour. The moisture content of the dough increased from 47.0 to 50.0% and the initial acidity of the dough increased from 2.5 to 3.5 degree with the increasing dosage of flax flour, which changed the dynamics of acidification during fermentation. This resulted in a more rapid maturation of dough and reduced the total fermentation period from 90 to 60 minutes. Thus, the flax flour mixes can be characterized as “fillers” that produce bread of reduced volume. The authors state the optimal dosage of flax flour as 7.5–10.0% and propose various modes of the technological process for obtaining bread with good consumer properties.