Abstract
One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties. Linen meal is an important source of dietary fiber, high protein, unsaturated fatty acids, minerals and vitamins The purpose of the research was to determine the effect of this meal on the depth of the processes occurring in the dough during kneading and maturing. A linseed meal LLC «Zhytomyrbioproduct» (Ukraine) with a certain chemical composition was used in the research. The research was conducted to study the effect of flaxseed meal on the kinetics of sugars in the dough during its maturation. The study was performed using an iodometric method, based on the determination of the amount of oxidized copper before and after recovery of the alkaline copper solution with sugar. It has been established, that the addition of flax seed meal to the dough reduces the amount of sugars, formed during the maturation of the dough, which adversely affects the activity of the dough microflora. This is confirmed by the lower consumption of sugars for fermentation. The viscosity of water-flour slurry with a flaxseed meal has been investigated. The starch grains are infinitely swollen in the process of increasing temperature of the slurry in the amylograph, and a starch paste is formed, the viscosity of which increases with temperature. At the same time, under the action of flour enzymes, there is a decrease in viscosity due to the hydrolysis of starch. The results of the researches testify about the effectiveness of the offered methods of studying the rules and depth of processes in the dough with a meal of flax seed during its preparation and maturing, which will allow to increase the yield of the dough and the output of high quality finished products.
Highlights
IntroductionOrganization of nutrition for consumers is a priority function of the restaurant industry.Nutrition is an important factor what helps the human body resist the adverse effects of the environment and the diseases of civilization.The actual task in the organization of nutrition is the development of new types of products with high nutritional and biological value and health properties.Bakery products have always been considered to be the basis of diets that are available to all segments of the population, professionals of food and restaurants industry have a task to make these products maximum functional [1].In conditions of hard competition in the fight for the consumers, the urgent task is to use innovative approaches to nutrition, creating new formats in the concepts of restaurant industry.Innovation is to improve and further develop food technologies that are enriched with wellness
That in the samples with the addition of flax seed meal during the fermentation, less sugars were formed than in the control sample if more flax seed meal was added into the dough
In dough with flax seed meal due to the formation of complexes of starch with mucus, its amylolysis susceptibility deteriorates, which causes a decrease of 2.6–9.7 % of the amount of sugars, formed during the maturation of the dough and adversely affects the activity of the microflora of the dough
Summary
Organization of nutrition for consumers is a priority function of the restaurant industry.Nutrition is an important factor what helps the human body resist the adverse effects of the environment and the diseases of civilization.The actual task in the organization of nutrition is the development of new types of products with high nutritional and biological value and health properties.Bakery products have always been considered to be the basis of diets that are available to all segments of the population, professionals of food and restaurants industry have a task to make these products maximum functional [1].In conditions of hard competition in the fight for the consumers, the urgent task is to use innovative approaches to nutrition, creating new formats in the concepts of restaurant industry.Innovation is to improve and further develop food technologies that are enriched with wellness. Organization of nutrition for consumers is a priority function of the restaurant industry. The actual task in the organization of nutrition is the development of new types of products with high nutritional and biological value and health properties. In conditions of hard competition in the fight for the consumers, the urgent task is to use innovative approaches to nutrition, creating new formats in the concepts of restaurant industry. Innovation is to improve and further develop food technologies that are enriched with wellness. This goal can be achieved by adding natural plant products to the formulations that are rich in biologically active substances and functional properties
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