The use of golden flax seeds and oats sourbread in the production of wheat bread

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.174643

Keywords:

seeds of golden flax, baked products, sourdough of spontaneous fermentation, dough viscosity, dietary fibers, α-linolenic acid, gluten, oatmeal

Abstract

In the course of development of bakery products enriched with physiologically active substances of non-traditional types of raw materials, cereal and oil-bearing crops enjoy popularity. The actual direction can be a combination of the use of oil-bearing crop in the form of crushed flax seed of light varieties and the cereal crop in the form of oats sourdough of spontaneous fermentation in the production of functional wheat bread.

The variety of golden flax was used in the course of the study. It was found in the research that the technologically possible dosage of crushed flax seeds is up to 20 % of the weight of flour. At this dosage, the products with the developed thin-walled porosity with a pleasant light-yellow coloration of the crumb and pleasant nutty flavor are obtained.

It was found that adding crushed golden flax seeds to dough results into lengthening of the duration of its kneading, worsening elasticity and increasing its dilution. A considerable decrease in the amount of gluten and its quality was noticed in the analyzed samples. It was also established that deterioration of fermentation of sugars, their accumulation and susceptibility of starch to amylolysis are observed in the dough system with flax. Such influence of crushed flax seeds is mainly caused by the influence of water-soluble dietary fibers that form mucilage when coming into contact with water during kneading dough.

The effectiveness of applying preliminary soaking of crushed flax seeds to improve the qualitative of products was proved. Soaking of crushed seeds contributes to the formation of larger amount of mucilage in liquid phase of the dough. This causes an increase of dough viscosity, which contributes to enhancement of the shape stability of finished goods.

It was proven that the use of oats sourdough of spontaneous fermentation in the production of bread, enriched with crushed flax seed contributes to the reduction of dough fermenting up to 60 min and the enhancement of its quality.

Author Biographies

Yulia Bondarenko, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Bakery and Confectionary Goods Technology

Larysa Mykhonik, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Bakery and Confectionary Goods Technology

Olena Bilyk, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Bakery and Confectionary Goods Technology

Oksana Kochubei-Lytvynenko, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Milk and Dairy Technology

Galina Andronovich, Cherkasy State Technological University Shevchenka blvd., 460, Cherkasy, Ukraine, 18000

Lecturer

Department of Food Technologies

Inna Hetman, Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine Yevhena Sverstiuka str., 4А, Kyiv, Ukraine, 02002

Postgraduate student, Junior Researcher

Department of Baking and Flour and Cereal Production

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Published

2019-08-01

How to Cite

Bondarenko, Y., Mykhonik, L., Bilyk, O., Kochubei-Lytvynenko, O., Andronovich, G., & Hetman, I. (2019). The use of golden flax seeds and oats sourbread in the production of wheat bread. Eastern-European Journal of Enterprise Technologies, 4(11 (100), 46–55. https://doi.org/10.15587/1729-4061.2019.174643

Issue

Vol. 4 No. 11 (100) (2019): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2019 Yulia Bondarenko, Larysa Mykhonik, Olena Bilyk, Oksana Kochubei-Lytvynenko, Galina Andronovich, Inna Hetman

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