FUNCTIONAL AND TECHNOLOGICAL PROPERTIES EXTRUDED COMPOSITE MIX

Abstract

One of the priorities of the state policy of the Russian Federation in the field of healthy nutrition is the expansion of the production of food products enriched with essential food substances, as well as products with predetermined functional properties. In this regard, it seems relevant to modify the formulations of food products belonging to the group of systematically consumed, in particular, bakery products. A possible direction of improving the quality and expanding the range of bakery products is the use in the formulations of additives of plant origin, contributing to the enrichment of products. The aim of the work is to study the functional and technological properties of an extruded composite mixture of wheat grains and flax seeds with a high content of essential nutrients for the production of enriched bakery products. A mixture of wheat grain and flax seeds before extrusion was combined in a ratio of 3:1. The article discusses the chemical composition of the extruded composite mixture of wheat grain and flax seeds, as well as the functional and technological properties of the mixture and its effect on the functional and technological properties in a mixture with premium wheat flour. The composite mixture has a high level of protein, ω-3 and ω-6 polyunsaturated fatty acids, nutrients, vitamins and minerals. An increase in the water-absorbing capacity of the composite mixture and a decrease in the quantity and quality of gluten when mixing the composite mixture with wheat flour have been established. Rational dosages of an extruded composite mixture of wheat and flax seeds are proposed as promising raw materials for the enrichment of bakery products. The results obtained indicate the feasibility of using an extruded mixture of wheat grain and flax seeds in the technology of bakery products.