FIBRE FLAX VARIETIES AND THE QUALITY OF FLAXSEED BAKERY PRODUCTS

This paper presents the results of a research study aimed at the selection of an optimal concentration of flaxseed flour used as an additive in composite mixtures for baking. It has been previously revealed that native (full-grain) whole ground flaxseed flour is rich in proteins, fats, and ash constituents, thus being suitable for bread making. In this research, the effect of native whole-grain flaxseed flour of different flax varieties and sprouted flax seeds on the quality of bakery products is studied. The optimal baking composition of wheat and flaxseed flour is determined, taking into account the specific features of flax varieties in terms of the consumer perception and physicochemical indicators of bread. It is shown that the addition of any native whole-ground flaxseed flour to the baking mixture, even in proportions as low as 10%, improves the nutritional properties of bread. It is established that the optimal concentration of flaxseed flour in the baking mixture equals 15%. A smaller amount of flaxseed flour exhibits no significant effect on the bread quality and its consumer characteristics, though inhibiting the development of mould on finished products. It was observed that the Zaryanka flax variety imparts the best taste and aroma to bread. For the production of functional bread products enriched with proteins and fats, but having a minimum fibre content, 5-7 day old sprouted flax seeds can be used.

flax flour, flax seedlings, baking additives, bakery products, baking quality, nutritional value

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