INVESTIGATION OF THE INFLUENCE OF FLAXSEED MEAL ON THE BIOCHEMICAL PROCESSES OF THE WHEAT TEST

Orysia Izhevska

Abstract


One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties.

Linen meal is an important source of dietary fiber, high protein, unsaturated fatty acids, minerals and vitamins

The purpose of the research was to determine the effect of this meal on the depth of the processes occurring in the dough during kneading and maturing.

A linseed meal LLC «Zhytomyrbioproduct» (Ukraine) with a certain chemical composition was used in the research.

The research was conducted to study the effect of flaxseed meal on the kinetics of sugars in the dough during its maturation. The study was performed using an iodometric method, based on the determination of the amount of oxidized copper before and after recovery of the alkaline copper solution with sugar.

It has been established, that the addition of flax seed meal to the dough reduces the amount of sugars, formed during the maturation of the dough, which adversely affects the activity of the dough microflora. This is confirmed by the lower consumption of sugars for fermentation.

The viscosity of water-flour slurry with a flaxseed meal has been investigated. The starch grains are infinitely swollen in the process of increasing temperature of the slurry in the amylograph, and a starch paste is formed, the viscosity of which increases with temperature. At the same time, under the action of flour enzymes, there is a decrease in viscosity due to the hydrolysis of starch.

The results of the researches testify about the effectiveness of the offered methods of studying the rules and depth of processes in the dough with a meal of flax seed during its preparation and maturing, which will allow to increase the yield of the dough and the output of high quality finished products.


Keywords


flax meal; sugar kinetics; viscosity; functional products; dough quality

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References


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DOI: http://dx.doi.org/10.21303/2504-5695.2019.00990

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ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)