Abstract
Model experiments were carried out to establish the effect of flax seeds on the processes that form and mature wheat-flour dough. The study objects were wheat flour of the highest grade (control) and a mixture of wheat flour of the highest grade and whole flax seeds in the amount of 15 % by weight of flour (experimental sample), as well as dough made from them.It was found during the research that the introduction of flax seeds to the dough system prolongs the duration of its formation by 22 minutes. In this regard, when making wheat bread with the addition of whole flax seeds, it is necessary to provide for an extended duration of kneading the dough. Along with this, the formation of the amount of gluten in the dough was observed that is less by 17 % than that in the control, and which had a low unbound structure and less stretchability. The reason for this is that the slime-forming polysaccharides of flax seeds enter the liquid phase of the dough, thereby enveloping the protein substances, limiting their swelling, and, by sticking to the gluten frame, prevent the formation of a solid gluten structure. This further predetermines the formation of products of a smaller volume.Studying the effect of flax seeds on dough maturation processes in terms of the amount of released carbon dioxide during fermentation has shown that in a sample with flax, the duration of dough fermentation can be reduced to 90 minutes. The result of this study has also established that in the sample with the addition of whole seeds, due to the influence of water-soluble polysaccharides of flax, the accumulation and fermentation of sugars in the dough system occurs to a lesser extent than that in control. The introduction of flax seeds leads to a decrease in the susceptibility of starch to gel formation. Consequently, it can be predicted that starch grains will not be able to bind enough water and, during baking, a less elastic crumb will be formed.
Highlights
A relevant direction for the development of a range of bakery products for healthy nutrition is the use of unconventional plant raw materials that possess adaptogenic properties [1]
Flax seeds may prove to be this type of raw material
Flax seeds are a valuable source of protein, fat, rich in unsaturated fatty acids, soluble and insoluble dietary fibers [2, 3], and lignans [4]
Summary
A relevant direction for the development of a range of bakery products for healthy nutrition is the use of unconventional plant raw materials that possess adaptogenic properties [1]. Flax seeds are a valuable source of protein, fat, rich in unsaturated fatty acids, soluble and insoluble dietary fibers [2, 3], and lignans [4]. Flax seeds are a source of unsaturated fatty acids with the predominant content of α-linolenic (omega-3), which strengthens the walls of blood vessels, increasing their elasticity, which is effective in the treatment and prevention of atherosclerosis [6]. Further studies should establish the effect of flax seeds at this dosage on the processes of dough formation and maturation. The study aim is to establish the effect of flax seeds seed’s shell, as a result of contact with water, enter a wateron the processes of dough formation and its maturation. The study aim is to establish the effect of flax seeds seed’s shell, as a result of contact with water, enter a wateron the processes of dough formation and its maturation. soluble state, forming viscous solutions, competing with proteins and starch of the flour for water
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