USING THE EXTRUDED COMPOSITE MIXTURE IN THE TECHNOLOGY OF RYE-WHEAT BREAD

Abstract

Results of the development of the technology of rye-wheat bread using an extruded mixture of wheat and flax seeds are presented. Flax seeds used for extrusion in a mixture with wheat grains are a source of polyunsaturated fatty acids (PUFA), vegetable protein, dietary fibers, and minerals. These nutrients are functional food ingredients that have a positive effect on the human body. The possibility of using an extruded mixture of wheat grain and flax seeds for the production of rye-wheat bread of functional purpose is substantiated and experimentally proved. The influence of the composite mixture on the organoleptic and physicochemical parameters of bread was studied. The proposed technology can be used in the production of functional bakery products.