Technology of tinned bread from enriched composite wheat-flax-camelina flour

Abstract

The production of processed products from two- or three-component grain mixtures based on grains and oilseeds ensures the production of products with a balanced composition, containing the necessary amounts of nutraceuticals, substances with therapeutic and prophylactic properties, which can be used in the production of special-purpose food products. Composite wheat-flax-camelina flour was used as the research object in various ratios: 95:5, 90:10, 85:15, 80:20. The content of flaxseed and camelina flour in the composition was in equal proportions: 2,5 : 2,5; 5,0 : 5,0; 7,5 : 7,5 and 10,0 : 10,0. A technology has been developed for a bakery product in the form of tinned bread made from wheat, flax, and camelina flour in various proportions. The physical, chemical, and organoleptic properties of composite wheat-flax-camelina flour with different ratios for the production of tinned bread have been determined. A recipe for bakery products in the form of tinned bread made of composite wheat-flax-camelina flour of various ratios has been developed. Based on the results of physicochemical analyses and organoleptic evaluation of the presented samples, it has been established that sample of tinned bread No. 3, made of wheat-flax-camelina flour containing 15% of the enriching flax-camelina component, has the best characteristics. It has been revealed that with an increase in the amount of flax-camelina component in the composite flour mixture, the content of proteins, fats and essential amino acids in the tinned bread increases, while the amount of carbohydrates in the product decreases. It has been established that with an increase in the amount of flax-camelina component, the biological value increases and the energy value of the tinned bread decreases. The finished products are enriched with proteins, fats, amino acids, have the most attractive commercial appearance and good organoleptic properties.