The use of flour from flax seeds in the production of cake of high nutritional value
The composition of the cake is overloaded with fats and fast carbohydrates, poor in dietary fiber, vitamins and minerals, and the assortment requires improvement in terms of increasing nutritional and biological value, for this purpose, manufacturers use various types of non-traditional plant materials. It is well known that flax seeds and their processed products, by the composition of functional and biologically active substances, are universal enrichment agents for food products. In this regard, the aim of the research is to optimize the classic formulation of cake in the direction of increasing its nutritional value through the use of flax flour. Sensory compatibility, physicochemical parameters and nutritional value of raw materials – wheat flour, flax seed flour – have been studied. The superiority of flour from flax seeds over wheat raw materials in the number of nutrients has been revealed. Several modifications of the European Cupcake recipe have been tested by baking model samples. The practical possibility of replacing 20 % premium wheat flour with linseed flour in the European Cupcake technology has been established, which contributes to the formation of new taste, aromatic and color shades, an increase in the number of mineral elements (magnesium – 3.9 times, copper – 2.9 times, selenium – 2.4 times, manganese – 1.9 times, zinc – 1.7 times, calcium – 20.9 %, phosphorus – 24.5 %, iron – 17.6 %), protein (by 13.4 %) and dietary fiber (by 12.6 %) in products with a decrease in the laying of vegetable oil in the cake formulation.
| Main Authors: | , , |
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| Format: | Journal Contribution biblioteca |
| Language: | Russian |
| Published: |
2020
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| Subjects: | Flour confectionery, Cake, Flaxseed flour, Мучные кондитерские изделия, Кекс, Мука льняная, Carbohydrates, Organoleptic properties, Fiber, Углеводы, Органолептические свойства, Пищевые волокна, ASFA_2015::B::Biotechnology, ASFA_2015::N::Nutritive value, |
| Online Access: | http://hdl.handle.net/1834/41555 |
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