Research of the Impact of Full Fat Flax Meal from Oilseed Flax Seeds on the Rye Bread Quality

Abstract

Bakery products can act as a convenient object for modification and development of qualitatively new products with programmable properties on its basis. A flaxseeds processing product – flaxseed flour can be one of the possible sources of dietary fiber and polyunsaturated fatty acids. The research aim is to study the flaxseed flour impact on the rye bread quality. The thesis presents the impact results of non-fat flaxseed flour obtained from the new seeds varieties of oilseed flax of VNIIMK on the organoleptic and physico-chemical quality indicators of rye bread. A man prepared the dough starter culture from the Livendo® LV4 starting culture. The best flavor was in bread containing 15% flaxseed flour of dark-colored flax seeds of the VNIIMK 620 FN variety. The decrease in porosity of bread crumb with dark flaxseed flour was 1; 3 and 5% in variants with 5; 10 and 15% flour, whereas there was a decrease of 6; 7 and 9% in variants with flour from light-colored seeds, respectively, compared with the control. The authors revealed that adding flour from light-colored seeds reduced porosity more significantly than in bread variants with the flour from dark-colored flax seeds added. The volume of bread weighing 100 g varied from 143 to 170 cm3 . Calculations of nutritional and energy value demonstrated that the carbohydrates amount in bread with flaxseed flour is lower compared to the control (without flaxseed flour). Considering the lack of protein, polyunsaturated fatty acids, dietary fiber in the Russians diet, the bread with non-fat flaxseed flour has prospects for the market introduction.