The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality

Flax seeds are a valuable source of several active components and can be used for controlled modeling of bakery food value. The study featured flour mixes of first grade wheat flour and flaxseed flour (flax meal) in the ratio 92.5%:7.5%; 90.0%:10.0%, and 87.5%:12.5%. The rheological properties of th...

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Bibliographic Details

Published in:	Техника и технология пищевых производств
Main Authors:	Koneva S., Egorova E., Kozubaeva L., Reznichenko I.
Format:	Article
Language:	English
Published:	Kemerovo State University 2019-06-01
Subjects:	bread flaxseed flour (flax meal) flour mixes dough biochemical properties of flour mixes rheological properties of dough bread quality
Online Access:	http://fptt.ru/stories/archive/52/10.pdf