The use of golden flax seeds and oats sourbread in the production of wheat bread

Yulia Bondarenko,Olena Bilyk,Larysa Mykhonik,Galina Andronovich,Inna Hetman,Oksana Kochubei-Lytvynenko

doi:10.15587/1729-4061.2019.174643

Abstract

In the course of development of bakery products enriched with physiologically active substances of non-traditional types of raw materials, cereal and oil-bearing crops enjoy popularity. The actual direction can be a combination of the use of oil-bearing crop in the form of crushed flax seed of light varieties and the cereal crop in the form of oats sourdough of spontaneous fermentation in the production of functional wheat bread. The variety of golden flax was used in the course of the study. It was found in the research that the technologically possible dosage of crushed flax seeds is up to 20 % of the weight of flour. At this dosage, the products with the developed thin-walled porosity with a pleasant light-yellow coloration of the crumb and pleasant nutty flavor are obtained. It was found that adding crushed golden flax seeds to dough results into lengthening of the duration of its kneading, worsening elasticity and increasing its dilution. A considerable decrease in the amount of gluten and its quality was noticed in the analyzed samples. It was also established that deterioration of fermentation of sugars, their accumulation and susceptibility of starch to amylolysis are observed in the dough system with flax. Such influence of crushed flax seeds is mainly caused by the influence of water-soluble dietary fibers that form mucilage when coming into contact with water during kneading dough. The effectiveness of applying preliminary soaking of crushed flax seeds to improve the qualitative of products was proved. Soaking of crushed seeds contributes to the formation of larger amount of mucilage in liquid phase of the dough. This causes an increase of dough viscosity, which contributes to enhancement of the shape stability of finished goods. It was proven that the use of oats sourdough of spontaneous fermentation in the production of bread, enriched with crushed flax seed contributes to the reduction of dough fermenting up to 60 min and the enhancement of its quality.

Highlights

The aim of the research was to study the appropriateness of the use of crushed golden flax seeds (CGFS) and oats sourdough of spontaneous fermentation for the production of wheat bread, enriched with basic nutrients of flax for the accelerated technology
It was established that adding CGFS in dough causes the extension of the duration of its kneading, worsening elasticity and an increase in its dilution
A significant reduction in the amount of gluten and its quality was noticed in the samples with CGFS

Summary

Introduction

Adverse technogenic and ecological factors of modern living conditions of people determine an increase in their need for micronutrients. When developing baked products, enriched with physiologically active substances of non-traditional types of raw materials, cereal and oil-bearing crops (oats, barley, millet, buckwheat, amaranth, chickpeas, seeds of flax, sunflower, and sesame, etc.) enjoy popularity [3,4,5,6,7,8]. In the course of development of baked products, enriched with physiologically active substances of non-traditional types of raw materials, cereal and oil crops, such as amaranth [3], barley [4], oats, millet [5, 6], buckwheat, seeds of flax, sunflower [7] and sesame [8] and others enjoy popularity. The relevant direction can be to combine the use of oilseed crop in the form of crushed seeds of flax of light varieties and the cereal crop in the form of oats sourdough of spontaneous fermentation in the production of functional wheat bread

Literature review and problem statement

The aim and objectives of the study

80 Satisfactory

Findings

Conclusions