Quality of bakery products using flax seeds

Abstract

The article presents the semi-finished product recipe for bakery products, the feature of which is the introduction of white flax seeds and wheat grains in their native form. The technology provides for the processing of plant materials in the form of whole seeds (grains) to increase nutritional value by improving the fatty-acid and amino-acid composition, as well as enriching the finished product with plant fiber and biologically active substances of plant origin. Using the principle of hydromechanical dispersion as the basis for technological processing of raw materials will allow preserving the native properties of raw materials and prolonging the expiration date of bakery products obtained on the basis of the semi-finished product, and reducing the process of moisture loss during storage. A mechanical-acoustic apparatus is used as technical and hardware equipment, which allows reducing microbial contamination and improving the safety of the semi-finished product during further storage and baking of finished bakery products. Statistical processing of organoleptic assessment data is presented taking into account weighting factors in comparison with a control sample. The energy value of the experimental samples of bakery products was calculated, indicating an increase in the caloric value of the samples with an increase in the content of white flax seeds in the recipe. A methodology for constructing a cause and effect diagram for the example of the production quality analysis of bakery products is considered. The root causes of possible risks of quality deterioration in the production of bakery products are identified.