Abstract
The article is devoted to the study of the properties of bakery products, in particular the choice of the optimal concentration of flaxseed cake in baguettes in order to ensure maximum caloric content. It is known that bakery products are necessary for a person to ensure his health and ability to work. The range of food products, in particular bakery products, is constantly growing. The analysis of the range of bakery products showed that the market is experiencing a shortage of flour products for dietary, therapeutic and prophylactic and special purposes for different groups, and their share in total production does not exceed 1-2%. The problem of food production is becoming more complicated and exacerbated by increasing consumption, declining natural resources of food raw materials and the presence of specific anti-nutrients. The article describes the characteristics of anticancer substances in food, which belong to the groups of hytosterols and lignans. The article presents the results of optimizing the composition and properties of wheat baguettes with the addition of linencake, flaxseed meal. The recipe of bread with the inclusion of linen cake in the amount of 1 to 15% was developed. The nutritionalvalue and caloric content of bread are calculated, its characteristics are given according to the main organoleptic indicators of quality (product surface, color and thickness of the crust, as well as the condition of the crumb). The effect of the percentage of flaxseedmeal on the moisture and acidity of bread samples was studied. It is established that with the increase of the content of flaxseed mealthe protein content increases, the carbohydrate content decreases, the fat content and the amount of unsaturated fatty acids increase.As the content of linen cake in bread increases, the amount of unsaturated fatty acids increases and its caloric content decreases, andits nutritional value increases. The use of flax seeds and products of their processing in the formulation of bakery and confectionery products can increase their biological value and physiological efficiency due to the content of anticancer substances, fibers, micro- and microelements, proteins and essential amino acids. Trial laboratory baking of baguettes showed that the optimal content of linen cake is 5% by weight of wheat flour, which allows you to get bread that meets the standards and does not require changes in technological parameters, which are set for the product without additives.
Highlights
Bakery products are necessary for a person to ensure his health and efficiency
Every year the raw material base of the baking industry expands through the use of various types of non-traditional raw materials, including products of flax seed processing, as a source of fats, proteins, dietary fiber. according to the latest data, in order to fully meet the needs of life, a person's diet should contain more than 20 thousand different food components of plant, animal and microbial origin
Studies have shown that the addition of flaxseed cake (FC) in the optimal concentration reduces the caloric content of bread and improves its nutritional value due to unsaturated fatty acids, fiber, vitamins and minerals contained in flaxseed meal
Summary
Bakery products are necessary for a person to ensure his health and efficiency. The range of food products, including bakery products, is constantly growing [1]. Functional foods are foods that are part of the normal human diet, which in addition to nutritional properties have the ability to positively affect certain body functions, so that their regular use reduces the risk of chronic diseases Such products have a high biological value, ie have a balanced content of essential amino acids, polyunsaturated fatty acids, lipoids, polyphenolic compounds, vitamins and minerals. It is the presence of functional foods that makes it possible to ensure the normal growth and development of the human body, its health, efficiency and creative activity [2,3,4]. Flax seeds are used as a biologically active additive for the enrichment of bakery products, as well as raw materials for oil and such high-protein byproducts as cake and meal [7]
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