THE EFFECT OF THE USE OF FLAX SEED MEAL IN BREADMAKING INDUSTRY

Authors

  • V. Drobot National University of Food Technologies, Kyiv, Ukraine
  • O. Igevska National University of Food Technologies, Kyiv, Ukraine
  • O. Tesla National University of Food Technologies, Kyiv, Ukraine
  • Yu. Bondarenko National University of Food Technologies, Kyiv, Ukraine

Keywords:

flax seed meal, bread, quality, proteins, fiber

Abstract

The article discusses the chemical composition of flax seed meal. It has been indicated that the fermentation intensity of dough, its rheological properties and the quality of bread are decreased with its use. When adding to the recipe of bread with flax seed meal dry wheat gluten, malt products, the quality of bread becomes better, it is enriched with proteins and fiber.

Downloads

Download data is not yet available.

References

Концепція державної політики в галузі харчування населення України [Електронний ресурс] / А. Григоренко, І. Солоненко – Режим доступу: httр://www.сulір.соm.uа/m/m_hlthrtсt_hаrсh_u.html.

Васильченко, А.И. Состояние и перспективы развития хлебопекарной промышленности в Украине // Харчова наука і технологія. – 2009. – № 1. – С. 5-8.

Barthet, J.V. Antioxidant activity of flax seed meal components / J.V. Barthet, D.Klensporf-Pavlik, R. Prybylski // Canadian Journal of Plant Science. – 2014. – № 94 (3). – S. 593-602.

Гаркуша, С.Л. Наукове обґрунтування заходів профілактики ускладнень метаболічного синдрому шляхом використання у раціоні харчування шротів: автореф. дис. … канд. мед. наук: 14.02-01 , С.Л. Гаркуша, К., 2016 – 19 с.

Лабораторний практикум з технології хлібопекарського та макаронного виробництва: навч. посіб / В.І. Дробот, Л.Ю.Арсеньєва, О.А. Білик та ін.; за ред. В.І. Дробот. – К.: Центр навчальної літератури, 2006. – 341 с.

Downloads

Published

2016-12-25

How to Cite

Drobot, V., Igevska, O., Tesla, O., & Bondarenko, Y. (2016). THE EFFECT OF THE USE OF FLAX SEED MEAL IN BREADMAKING INDUSTRY. FOOD RESOURCES, 4(07), 210–213. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/278

Issue

Vol. 4 No. 07 (2016): Food Resources

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.