Rationale for dosing and mixing germinated flax seeds with wheat flour
Svitlana Krayevska, Volodymyr Piddubnyi, Ninel Forostyana, Igor Stadnyk, Yuliya Pankiv
Scientific journal of the Ternopil national technical university
Abstract
The reasons of low quality and changes of the diet are analyzed, the nutritional value of bakery products and the use of non-traditional sources in new developments of high value technologies are considered. The general scheme of bakery products production technology is given, where the parameters of the kneading process and the connection between the factors influencing the complex system of dough formation and the characteristics of the finished product are revealed.Ways of using germinated flax seeds in recipes based on wheat and rye-wheat bread with preservation of high organoleptic characteristics are proposed and selected. The analysis and the ways of regulation of structural and mechanical properties of dough on the basis of factors of influence are given: – usage of thick rye leave