BREADMAKING TECHNOLOGY BASED ON USING LINSEED CAKE
Bakery products are among the most used widely cereals by the population of the Russian Federation. At the same time, recent decades have observed the enlargement of the range of enriched bakery products by extensive use of different ingredients. However, in a production environment, taste and other consumer characteristics have always been of greater importance; however, the matter of the application of various additives in terms of their influence on the baking process is often given only a secondary role. This present paper is dedicated to the actual problem of the use of linseed cake in baking. Increased content of macro- and micronutrients in linseed oil cake, as compared with wheat flour, determines the possibility of its applying in baking to improve the nutritional value of bread, which is particularly important taking into account today ’s lifestyle of the most part of the Russian population. The authors present results of studying of physical and chemical quality indicators (the content and quality of gluten, falling number) of wheat flour, as well as its mixture with linseed cake in different proportions; physical properties of dough flour mixes containing 6-18% of linseed cake, the effect of storage period on the quality of the mixture and baked bread. The paper also outlines the study results on laboratory test baking and thermogravimetric analysis of the samples, the assessment of the quality of bread from wheat flour with linseed cake. The authors provide recommendations on the baking mode optimization with account of the chemical composition and the activation energy of the raw materials. The study results allow making recommendations for the improved production of enriched bakery products based on the extensive use of 6% linseed cake by weight of top quality wheat flour with the following process parameters: the baking chamber temperature of 190°С, and the baking duration of 26 min.