Abstract
The article is devoted to the study of flax seed flour for flour confectionery products. The goal of the study is to carry out a comparative assessment of the quality of flax flour and flax seed with wheat flour for use in technologies of flour confectionery products. Flax flour is 1.7 times more rich in protein, 32 times more in fat but 2 times less in carbohydrates. However, it has almost 8 times as much dietary fibre, which characterises it as a functional product. Flax meal is also dif-ferentiated from wheat flour by its vitamin composition. This is especially true for the B vitamins. Of fat-soluble vitamins - vitamin K should be noted. Of the micronutrients a great saturation of potassium, calcium, magnesium, iron, manganese, copper, selenium and phosphorus. The amino acid composition favourably distinguishes flax meal from the highest grade of wheat flour by the presence of a high concentration of the essential amino acids: arginine, valine, leucine, lysine, me-thionine, threonine, tryptophan, phenylalanine, histidine and isoleucine. A comparative analysis of the chemical composition of two types of flour: high-grade wheat flour and linseed flour shows the potential possibility to use linseed flour for the production of flour confectionery products made of shortbread dough, which can be recommended as functional foodstuffs.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: AGRO-INDUSTRIAL TECHNOLOGIES OF THE CENTRAL RUSSIA
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
