QUALITY OF BAKERY PRODUCTS WITH EXTRUDED MIXTURE SEEDS OF FLAX AND WHEAT GRAIN

Abstract

The possibility and feasibility of using an extruded mixture of flax seeds and wheat grain in the production of bakery products are considered, an analysis of the organoleptic characteristics of products made with the replacement of part of the highest-grade wheat flour by the flour of an extruded mixture of flax seeds and wheat grain is carried out, compared with the results of products made according to a traditional recipe.