RU2794876C1 - Method for production of bakery products with addition of dried gum of flax seeds - Google Patents

Abstract

FIELD: food and baking industry.

SUBSTANCE: group of inventions is related in particular to production of bakery products from wheat and rye flour with the addition of a plant complex enriched with polysaccharides. The plant complex enriched with polysaccharides contains 1.5-2.2% by weight of proteins and is obtained by extracting flax seeds with water with constant stirring at room temperature at a mash ratio of 1:5-8 until a thick mucus substance is formed, followed by separation of gum from flax seeds and drying after separating the gum from the seeds. The method for production of wheat and rye-wheat bakery products includes kneading dough from flour, drinking water, food salt, microbiological baking powder and the above plant complex enriched with polysaccharides. At the same time, the plant complex enriched with polysaccharides in form of dried gum of flax seeds is added in an amount of 0.5-2.5% by weight of the flour.

EFFECT: invention allows to expand the range of additives for bakery products; improve the physicochemical and quality characteristics, as well as the organoleptic characteristics of wheat and rye-wheat bakery products.

5 cl, 3 dwg, 9 tbl, 21 ex

Description

SUBSTANCE: group of inventions relates to the food and baking industry, in particular, to a means and method for making bread, and can be used in the production of bakery products from wheat and rye flour using a polysaccharide-enriched complex obtained from vegetable raw materials - dried flax seed mucus.

Flaxseed is a very important functional food due to its high content of α-linolenic acid, dietary fiber, lignans, flavonoids, phenolic acids and protein. One of the distinguishing features of flaxseed is the ability, when swollen in aqueous media, to release a large amount of mucus from the outer layer of the seed coat - from 3% to 9% of the total mass of seeds (Fedeniuk, Ricky W.; Biliaderis, Costas G. (1994). Composition and Physicochemical Properties of Linseed ( Linum usitatissimum L. ) Mucilage Journal of Agricultural and Food Chemistry, 42(2), 240-247 doi:10.1021/jf00038a003). The slime formed by the seeds includes 50-80% carbohydrates, 4-20% proteins and 3-9% minor components, among which lignans and ash are expressed, in particular (Cui, SW, 2001. Flaxseed gum, polysaccharide gums from agricultural products: processing, structures and functionality Technomic Publishing Company, pp. 59-101 Oomah, BD, Kenaschuk, EO, Cui, W., Mazza, G., 1995. Variation in the composition of water-soluble polysaccharides in flaxseed, J Agric Food Chem 43, 1484-1488, http://dx.doi.org/10.1021/jf00054a013). Linseed mucus polysaccharides are built from galacturonic acid (21-36%), xylose (19-38%), rhamnose (11-16%), galactose (12-16%), arabinose (8-13%) and glucose (4- 6%) (Fedeniuk, Ricky W.; Biliaderis, Costas G. (1994). Composition and Physicochemical Properties of Linseed ( Linum usitatissimum L. ) Mucilage. Journal of Agricultural and Food Chemistry, 42(2), 240-247. doi :10.1021/jf00038a003); Oomah, BD, Kenaschuk, EO, Cui, W., Mazza, G., 1995. Variation in the composition of water-soluble polysaccharides in flaxseed. J. Agric. food chem. 43, 1484-1488, http://dx.doi.org/10.1021/jf00054a013).

Features of the composition of flaxseed mucus (flaxseed mucus) allow it to exhibit prebiotic and hypocholesterolemic properties, have low calorie content, reduce the glycemic and insulin index of foods (Prasad K. 2007. A study on regression of hypercholesterolemic atherosclerosis in rabbits by flax lignan complex. J Cardiovasc Pharmacol Therapeutics 12: 304-313 Thakur, G., Mitra, A., Pal, K., Rousseau, D., 2009. Effect of flaxseed gum on reduction of blood glucose and cholesterol in type 2 diabetic patients. Int. J Food Sci Nutr 60, 126-136, http://dx.doi.org/10.1080/09637480903022735). Thus, it has been shown that the consumption of flaxseed mucus by patients with type 2 diabetes mellitus for a month in an amount of 5 g/day leads to a decrease in the blood sugar content of patients on an empty stomach from 154±8 mg/dl to 136±7 mg/dl (P=0.03 ), cholesterol - from 182±11 mg/dl to 163±9 mg/dl (P=0.03), low-density lipoprotein - from 110±8 mg/dl to 92±9 mg/dl (P=0.02). Clinical studies have found that daily consumption of flaxseed can reduce circulating total cholesterol by 6-11% and low-density lipoprotein (LDL) cholesterol by 9-18% in healthy individuals and by 5-17% of total cholesterol and 4-10% of LDL in healthy individuals. patients with hypercholesterolemia, and also leads to a decrease in the level of various markers associated with atherosclerotic cardiovascular diseases in humans (Cintra DEC, Costa AGV, Peluzio MDC, Matta SLP, Silva MTC, Costa NMB. 2006.Lipid profile of rats fed high- fat diets based on flaxseed, peanut, trout, or chicken skin Nutrition 22: 197-205 Pellizzon et al., 2007 Prasad K 2007 A study on regression of hypercholesterolemic atherosclerosis in rabbits by flax lignan complex J Cardiovasc Pharmacol Therapeutics 12: 304-313), which allows flaxseed mucus to be considered as a component that contributes to the prevention of cardiovascular diseases (Jenkins DJ, Wolever TM, Collier GR, Ocana A, Rao AV, Buckley G, Lam Y, Mayer A, Thompson LU .1987. Metabolic effects of a low-glycemic-index diet. Am J Clin Nutr 46:968-975; Cunnane SC, Hamadeh MJ, Lide ACA, Thompson LU, Wolever TMS, Jenkins DJA. 1995. Nutritional Attributes of Traditional Flax Seed in Healthy Young Adults. Am J Clin Nutr 61: 62-68).

The ability of plant seed mucus to reduce the risk of type II diabetes and cardiovascular disease is primarily due to the presence of arabinoxylans, which can cause a significant decrease in triglyceride levels and an increase in anti-atherogenic particles in the blood serum, which contributes to a significant suppression of postprandial lipemia (A.M. Bernstein et al. Major cereal grain fibers and psyllium in relation to cardiovascular health Nutrients (2013)).

In addition to works confirming the functional properties of flaxseed mucus, there are studies on its use as a food hydrocolloid as an emulsifier and stabilizer in sauces, sausages, meat emulsions, salad dressings (Stewart, S., Mazza, G. (2007). Effect of flaxseed gum on quality and stability of a model salad dressing. Journal of Food Quality. 23. 373 - 390. 10.1111/j.1745-4557.2000.tb00565.x.), stabilizer and emulsifier (Campos, B.E.; Dias Ruivo, T .; da Silva Scapim, M. R.; Madrona, G. S.; Bergamasco, R. D. Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier. LWT Food Sci. Technol. 2016, 65, 874-883), (Khalloufi, Seddik & Corredig, Milena & Goff, H. & Alexander, Marcela. (2009). Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions. Food Hydrocolloids. 23. 611-618. 10.1016 /j.foodhyd.2008.04.004; Mazza G., Biliaderis C.G. (1989), Functional Properties of Flax Seed Mucilage. Journal of Food Science, 54: 1302-1305. https://doi.org/10.1111/j.1365-2621.1989.tb05978.x).

So, in the patent (RU2639770 C2, publ. 12/22/2017) a product related to functional food ingredients widely used as thickeners, emulsifiers and stabilizers, which is a polysaccharide complex from flax seed mucus, and a method for its production, which includes extraction flaxseed in distilled or drinking water at a temperature of 40°C for 1 hour with stirring, separation of mucus by centrifugation, or filtration through a synthetic fiber filter, or decantation, concentration of the extract using a rotary evaporator at a temperature of 40°C, and drying, which carried out in a spray dryer, or by drying under vacuum at 40-50°C, or lyophilization.

It is known the use of polysaccharide complexes obtained by aqueous extraction of flax seeds in the pharmaceutical, medical, food, biotechnological industries.

In (RU2358983 C1, publ. 20.06.2009) a product for the chemical-pharmaceutical and medical industry and a method for its production are proposed, which includes the extraction of flax in distilled water when exposed to ultrasound with a frequency of 30 kHz and an intensity of 182÷276 W/cm ² at a temperature 27÷32°C for 12÷17 minutes. The resulting mucus is used in liquid form.

The agent described in (RU2625583 C1, publ. 07/17/2017) for the pharmaceutical, food, biotechnological and other industries - a polysaccharide complex - is obtained by extracting flax seeds and partially defatted linseed bagasse with water when exposed to mechanical vibrations with a frequency of 10-20 Hz, amplitude 3-6 mm for 14-16 minutes. The resulting aqueous extract is purified and dried.

The use of flaxseed mucilage in baking is known from the prior art.

For example, patents (RU2634002 C1 and RU2634003 C1, publ. 10/23/2017) protect a dough recipe and a method for the production of bakery products from rye and wheat flour using a semi-finished product obtained from vegetable raw materials and water, namely, infusion of flax seeds in water. The semi-finished product is obtained by extracting flax seeds at a hydromodulus of 1:20, an extraction temperature of 65-75 ° C and infusion for 70-90 minutes and is added to the bread recipe in liquid form, when diluted with drinking water at a ratio of mucus infusion: water 70:30- 100:0. The method for the production of bakery products according to (RU2634002 C1, publ. 10/23/2017) includes the preparation of a sourdough based on a large dense rye sourdough (BGRZ), rye flour and water, the preparation of a semi-finished product based on vegetable raw materials and water, kneading dough, in which sourdough, wheat flour, sweetener and salt, cutting the dough, proofing dough pieces for at least 90 minutes and baking, while the ratio of components in the sourdough kg/100 kg of the finished product is: peeled rye flour 12, large thick rye sourdough (BGRZ) 8, drinking water 10, granulated sugar is used as a sweetener, the ratio of components in the test kg / 100 kg of the finished product is: sourdough 30, flax seed infusion 29.4-42, wheat flour 85, granulated sugar 2.5, table salt 0.6, water, the rest, in addition, proofing of dough pieces is carried out for no more than 150 minutes, and baking is carried out at a temperature of 190-200°C, for 35-55 minutes. The indicated semi-finished product and method for the production of bakery products are chosen by the applicant as a prototype.

The following shortcomings of the solutions chosen for the prototypes can be noted. Firstly, it is an increased hydromodulus of mucus extraction - 1:20, at which the extracted amount of the polysaccharide complex does not exceed 0.8% of the mass. from the extract, while the obtained extract is additionally diluted before being added to the dough, which does not allow to maximize the nutritional value of finished products and increase the texturing properties of the semi-finished product. The use of mucus in liquid form in industrial production is associated with the need for special storage conditions due to the fact that liquid mucus is not subject to long-term storage and will be subject to microbiological deterioration. The addition of a liquid flax seed polysaccharide complex to the dough in the production of bakery products limits the maximum possible concentration of mucus in the recipe due to the limitation of the total amount of liquid components added during dough kneading. Another disadvantage is the use of high extraction temperatures (up to 75°C), leading to an increase in the degree of protein extraction, which reduces the shelf life of the product and thus limits its industrial use. In addition, a higher maceration temperature can lead to highly colored slime, which changes the color of the bread crumb and reduces the consumer appeal of the finished product.

In this regard, the technical problem to be solved by the claimed group of inventions is to eliminate the disadvantages of the prototype, including increasing the shelf life and ease of transportation of the product, improving the quality of wheat and rye-wheat bakery products, including the physical, textural, organoleptic and functional properties of the finished product. . Also, the proposed inventions are aimed at expanding the range of additives that improve the quality and useful properties of bakery products, and methods for their production.

The technical result of the invention consists in the properties of the claimed agent, which is a plant complex enriched with polysaccharides, which affects the improvement of the physicochemical and quality characteristics, as well as the organoleptic characteristics of wheat and rye-wheat bread. In addition, the technical result is the expansion of the range of quality improvers for wheat and rye-wheat bakery products and methods for making bread.

The technical problem is solved, and the specified technical result is achieved by the claimed product for the production of wheat and rye-wheat bakery products, which is a plant complex enriched with polysaccharides, obtained by extracting flax seeds with water with constant stirring, followed by separation of mucus from flax seeds. A feature of this tool for the production of wheat and rye-wheat bakery products is the protein content in the target product from 1.5 to 2.2 wt. %, which is achieved by carrying out extraction at room temperature at a hydromodulus of 1:5-8 until a thick slimy substance is formed and subsequent drying of the extract obtained after separating the slime from the seeds.

From (Korus, Jarosław&Witczak, Teresa&Ziobro, Rafał&Juszczak, Lesław. (2015). Linseed (Linum Usitatissimum L.) mucilage as a novel structure forming agent in gluten-free bread. LWT - Food Science and Technology. 62. 10.1016/j.lwt .2015.01.040) there is known an agent that improves the textural and organoleptic characteristics of gluten-free bread, which is a dried slime of flax seeds, a method for its production and a method for the production of gluten-free bread using this agent. To obtain it, 100 g of flaxseed in 1 liter of water (hydraulic ratio 1:10) is boiled for 15 minutes, the seeds are removed by filtration through a sieve, the extract is frozen and freeze-dried, ground in a mill and stored in a closed glass jar. The composition of the dough in the method of obtaining gluten-free bread includes 500 g of starch (a mixture of corn and potato in a ratio of 4: 1), 25 g of yeast, 15 g of vegetable oil, 10 g of sucrose, 8.3 g of salt, pectin and guar gum, as well as 517 g water. Dried mucus of flax seeds is used in the amount of 1.2%, 1.8%; and 2.4% of the total amount of starch, which is equivalent to 6, 9 or 12 g, respectively. The method of obtaining involves the extraction of mucus by boiling, which leads to the previously described disadvantages. The authors of the article showed that the addition of this product to the recipe of gluten-free bread increases its textural and organoleptic characteristics.

The addition of dried flax slime as an improver of the physicochemical and functional properties of bread to rye and wheat flour dough in the production of bakery products is not known to the applicant from the prior art. A previously unknown set of features of the invention provides the claimed solutions with the criterion of novelty established for inventions. The lack of knowledge of the impact of distinctive features on improving the physicochemical and quality characteristics of wheat and rye-wheat bread, expanding the range of products for this purpose, in the opinion of the applicant, indicates the presence of an inventive step of the proposed group of inventions.

The inventive agent, a plant complex enriched with polysaccharides, for the production of wheat and rye-wheat bakery products is obtained as follows.

When implementing the claimed invention, the seeds of fiber flax Linum usitatissimum L. varieties Mogilevsky (K-7246 VIR) provided by the All-Russian Research Institute of Flax (VNIIL), Torzhok, Russia are used as a source of mucus. Flax seeds are poured into the container, distilled water (GOST 6709-72) is poured in a mass ratio of 1: 5-8, and the seeds are incubated in water at room temperature and constant stirring until a uniform thick slimy substance is formed and a constant solids content of at least 1.5 % by weight of seeds, which is achieved during an incubation period of at least 10 hours. Extraction to a constant maximum achievable yield of dry substances in the extract - not less than 1.5% by weight of seeds does not affect the property of the proposed agent to improve the physicochemical, qualitative and organoleptic characteristics of wheat and rye-wheat bread. Carrying out the extraction to the content of the yield of solids less than 1.5% is not economically feasible. The content of proteins in the target product is 1.5-2.2 wt%.

The content of solids in the extract is determined by the weight method.

Distilled water for mucus extraction is obtained using an automatic water distiller LD-104 by a single distillation method. The mass concentration of the residue after evaporation is not more than 5 mg / dm ³ , the pH value of the resulting water is in the range of 5.7-6.5 (the neutral pH value of the water allows you to get the highest mucus yield (W. Cui, E. Kenaschuk, G. Mazza Flaxseed gum: genotype, chemical structure and rheological properties // Proc. 55th Flax Institute of the United States, -1994, - pp. 166-177)), electrical conductivity at 20°C is no more than 2.5 μS/cm, which corresponds to GOST 6709-72 .

The use of a hydromodulus 1:5-8 upon receipt of the claimed agent leads to the achievement of the claimed technical result, while the use of a hydromodulus 1:7-8 is optimal, at which the maximum yield of solids with the highest content of carbohydrates (polysaccharides) is obtained. The total yield of carbohydrates is checked using the Dubois phenol-sulfuric acid method (Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.T., & Smith, F. Colorimetric method for determination of sugars and related substances. // Analytical chemistry, - 1956, - 28(3), - P.350-356). Table 1 (see all tables in the graphical part) shows the dependences of the dry matter yield (% of the mass of the extract, % of the mass of flax seeds) and the content (% of dry matter) of carbohydrates in the extracts on the mass ratio of flax seeds and water during the extraction of mucus . A decrease in the hydromodulus to 1:5 leads to a decrease in the yield of polysaccharides (by about 20%) with a comparable yield of extractives (2.78±0.20% of the extract, 1.39±0.1% of the seed mass), with an increase in the hydromodulus to 1:10 and 1:20 both a decrease in the yield of substances and the amount of carbohydrates contained in them are observed, while energy costs for concentrating and drying the mucus extract increase. The ratio of seeds and water 1:8 shows the maximum results - it allows to release during the extraction of 2.10±0.03% of solids by weight of the extract, 1.47±0.02% by weight of flax seeds, while the dry matter contains the maximum amount of 87.93±2.47% carbohydrates.

After the seeds are incubated in water, the mucus is separated from the seeds by any method, for example, by vacuum filtration through a nylon filter.

The obtained aqueous extract of flax seed mucus is dried by known methods, for example, using freeze-drying. To do this, the extract is frozen in a freezer, then dried in an Alpha 2-4 LDplus freeze dryer (Martin Christ, Germany). Dried mucus before use is ground to a fine state, for example, in a mortar.

The product obtained by the above method is a fine powder of light cream color, with a slight pleasant smell, and a slight aftertaste of bitterness. The content of solids in the powder is 98.5±0.3%, where 85-90% are polysaccharides, 6.0-6.5% are phenolic substances, 1.5-2.2% are proteins, moisture content is 1.5±0.3%.

The inventive agent is used to improve the quality of wheat and rye-wheat bread during its production by adding it to the dough composition.

The inventive agent is compared in composition and properties with the product obtained in a similar way with a hydromodulus of 1:8, without drying - with the mucus of flax seeds in liquid form (dry matter content is 1.5±0.3%).

The data shown in tables 2 and 3 illustrate the comparison of the composition and properties of the claimed product (dried flax seed mucus) and flax seed mucus in liquid form (liquid flax seed mucus).

Table 2 compares the monosaccharide composition and the ratio of monomers in the composition of polysaccharides of flax seed mucus.

The carbohydrate composition of the mucus is determined using anion-exchange chromatography on an ICS-6000 system equipped with an eluent supply module, a gradient pump with a degasser, a 6-port sample injection valve, an electrochemical detector operating in amperometry mode, a column thermostat, a CarboPac PA-1 column ( 4x250 mm, Thermo, USA) with CarboPac PA-1 Guard (4x50 mm) and Chromeleon 7 software (Thermo, USA). To determine the monosaccharide composition of mucus polysaccharides, before chromatography, the samples were hydrolyzed with 2M trifluoroacetic acid (Sigma, USA) at 120°C for 1 hour, dried, and re-dissolved in deionized water obtained in an ultrapure water production system (water type 1, electrical conductivity - 0.055 µS/cm, resistance - 18.2 MΩ) AriumMini (Sartorius, Germany). Eluents for the separation of monosaccharides: A - 0.015M NaOH; B - 1M NaOAc in 0.1M NaOH. Column temperature 30°C. Elution rate 1ml/min. Gradient elution is carried out as follows: 0-20 min - 100% A; then a linear gradient according to the scheme: 20-21 min - up to the ratio of eluents A:B=90%:10%; 21-31 min - until the ratio of eluents A:B=70%:30%, then washing and balancing the column in the mode of 100% B - 10 minutes, 100% A - 30 minutes. Quantitative assessment of the carbohydrate content is carried out on the basis of pre-built calibration curves for mixtures of monosaccharides aged under similar conditions of hydrolysis with trifluoroacetic acid (Merck, Germany), including fucose (Fuc), rhamnose (Rha), arabinose (Ara), galactose (Gal), glucose ( Glc), xylose (Xyl), mannose (Man), galacturonic acid (GalA), and glucuronic acid (GlcA).

Monosaccharide analysis of the claimed dried flax slime revealed the following ratio of the composition of monosaccharides: 10.0±0.7 mol% fucose, 15.6±1.7 mol% rhamnose, 6.7±0.7 mol% arabinose, 10.2±1.2 mol% galactose, 16.8±2.0 mol% glucose, 28.0±3.0 mol% xylose and 12.8±1.0 mol% galacturonic acid. The monosaccharide composition of liquid mucus was very close to that of dried mucus and included 8.4±1.4 mol% fucose, 18.1±2.2 mol% rhamnose, 4.9±1.5 mol% arabinose, 12.3±2.3 mol% galactose, 26.8±11.1 mol% glucose, 18.6± 8.2 mol% xylose and 10.8±4.1 mol% galacturonic acid. Preservation of the ratio of key monomers in the mucus sample after drying indicates that during the drying of mucus there are no significant changes in the qualitative and quantitative composition of polysaccharides. The presence of arabinose and xylose in the composition of the mucus indicates the presence of arabinoxylan, and the presence of rhamnose, galacturonic acid indicates the presence of rhamnogalacturonan I, the structure of the side chains of which may include galactose and fucose found in the composition of the mucus. The iodine test for starch is negative, which suggests the most likely origin of glucose in the mucus from cellulose.

was determined with mucus (B, M according to the methods of proteins. Measurement of rapiditation and sensitive method of microquantitatives of proteins of protein principles for utilizing the binding-dye binding Analy.., - 1976, - 72(1-2), - R. 248-254).

An increase in the protein content in the product can lead to negative consequences, such as product instability during storage, deterioration of organoleptic properties caused by microbiological spoilage. The result of spoilage is the breakdown of proteins with the formation of compounds that give the product an unpleasant taste and smell (indole, skatole, hydrogen sulfide, ammonia, butyric acid). The product acquires defects in taste, smell and texture and becomes unsuitable for consumption. Depending on the composition of proteins, as a result of their decomposition, specific modified amino acids and low molecular weight substances can be formed, which reduce the value of the product due to the formation of new bonds that differ from the native structure (condensation of arginine, histidine, threonine, serine, tyrosine, and tryptophan residues), as well as affecting on the digestibility of the product (the transition of L-amino acids to the D-form) and, in some cases, possessing toxic and mutagenic properties (derivatives of tryptophan, phenylalanine, glutamic acid and lysine, formed during thermal exposure).

Comparison of the properties of flax seed mucus - the content of phenolic compounds, the reducing ability, reflecting their antioxidant properties, for both types of mucus and chelation of metal ions for the proposed agent are presented in table 3. The determination is carried out on a PE-5400VI spectrophotometer (Ekroskhim, Russia).

The content of phenolic substances is determined by the Folin and Ciocalteu method in the Singleton modification (Singleton V.L. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent / V.L. Singleton, R. Orthofer, R.M. Lamuela-Raventos // Method. Enzymol. - 1999. - Vol. 299. - P. 152-178). For the claimed agent, it is 6.39±0.10 meq. gallic acid/g dry matter, for liquid mucus - 6.36±0.10 mg-eq. gallic acid/g solids.

The reducing ability of mucus extracts with respect to iron ions is determined by the ferricyanide method (Oyaizu M. Antioxidant activity of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography // Nippon Shokuhin Kogyo Gakkaishi. - 1986. - Vol. 35. - No. 11 . - P. 771-775). For the claimed product, it is 22.10±0.20 µmol-eq. ascorbic acid/g dry matter (mucus powder), for liquid mucus - 20.01±0.20 µmol-eq. ascorbic acid/g solids.

Chelation of metal ions is determined according to the method described by Daou and Zhang (Daou C. Zhang H. Physico-chemical properties and antioxidant activities of dietary fiber derived from defatted rice bran // Adv. J. Food Sci. Technol. - 2011. - Vol. 10. Smeriglio A., Galati E. M., Monforte M. T., Lanuzza F., D'Angelo V., Circosta C. Polyphenolic compounds and antioxidant activity of cold-pressed seed oil from finola cultivar of Cannabis sativa L. // Phytother Res. - 2016. - Vol. 30. - No. 8. - R. 1298-1307). For the proposed agent, the ability to chelate metal ions corresponds to 3.79±0.13 µmol-eq. Trilon B/g dry matter.

The data on the reducing ability of the mucus components, the content of phenolic substances in them, as well as the monomeric composition of polysaccharides for dried and liquid mucilage from flax seeds are almost identical, which indicates that drying the mucilage of flax seeds and obtaining from it a preparation ready for use in baking does not lead to a change in the composition and properties of flax seed mucus.

The technical problem is also solved, and the specified technical result is achieved by the claimed method for the production of wheat and rye-wheat bakery products, including:

- kneading dough from flour, drinking water, food salt, microbiological baking powder, a polysaccharide complex obtained by water extraction of flax seeds with water, followed by separation of the mucus from the seeds;

- fermentation;

- cutting;

- proofing of dough pieces;

- baking;

while in the process of preparing the dough, 0.5-2.5% by weight of the flour is replaced with a plant complex enriched with polysaccharides, obtained by extracting from flax seeds with water at room temperature at a hydromodulus of 1:5-8 until a thick slimy substance is formed, followed by drying after separation from the seeds.

The replacement of flour in the process of preparing the dough with the inventive means of 0.5-2.5% by weight of the flour is sufficient to achieve a technical result. The substitution of flour with dried flax slime in an amount of less than 0.5% by weight does not give significant differences both in the physicochemical, organoleptic characteristics and properties of the dough, and in the resulting finished bread, from the sample in which the slime is absent.

The replacement of flour in the process of preparing the dough with the inventive agent for more than 2.5% by weight of the flour leads to the suppression of the fermentation activity of dough microorganisms. In addition, the addition of a larger amount of mucus leads to an increase in the cost of the finished product with a slight (not pronounced) increase in the yield of bread and improvement in organoleptic characteristics, which makes an increase in the proportion of the inventive powder introduced - dried flax seed mucus into the recipe above 2.5% by weight of flour impractical.

The method is carried out as follows. The inventive method is implemented to produce bakery products from wheat and a mixture of rye and wheat flour. To compare the properties of dough and ready-made bread, bakery products are baked from wheat and a mixture of rye and wheat flour without the addition of dried mucus of flax seeds - 0%, as well as bread from wheat and a mixture of rye and wheat flour with the addition of liquid flax mucus, replacing 5-100% from the mass of water in the recipe, - for wheat bread, examples are given with the content of flaxseed extract 15%, 30%, 50%, 70%, 100%; Rye-wheat bread containing more than 50% flaxseed extract is not baked, since some of the water is present in the sourdough, and at a higher dosage of liquid flaxseed slime. The humidity of the dough begins to exceed the permissible values, and the dough itself becomes sticky, which makes it difficult to cut and form.

To implement the method were used:

- baking wheat flour of the first grade "Dobrodeya" (manufactured by JSC "Omsk Macaroni Factory", Russia), protein content - 13.5%, carbohydrates - 69.0%, lipids - 1.3%;

- peeled rye flour "Makfa" (CJSC "Aleyskzernoprodukt" named after S.N. Starovoitov, Russia), protein content - 8.9%, carbohydrates - 61.8%, lipids - 1.7%;

- food ground salt "Iletskaya" (LLC "Russol", Russia);

- tap drinking water corresponding to GOST P 51232-98 and SanPiN 1.2.3685-21;

- sunflower oil refined deodorized frozen first grade GOST 1129-2013 "Golden Seed" (refined, Russia), for lubrication of molds.

The enriched oligosaccharide plant complex combines such concepts as: dried flax seed mucus, thick mucus substance and liquid flax seed mucus and implies the product "flax seed mucus" in different aggregate states.

As a microbiological baking powder, cultures of microorganisms are used that emit gaseous substances that give the dough porosity:

- in the production of wheat products - baker's yeast pressed LUX "Extra" GOST R 54731-2011 (LLC "Saf-Neva", Russia);

- in the production of rye-wheat products - together baker's yeast pressed LUX "Extra" (LLC "Saf-Neva", Russia) and liquid sourdough, which is prepared without brewing until the required acidity of 11-12 deg. (Technology and technochemical control of bakery production / Zvereva L.F., Nemtsova Z.S., Volkova N.P. - 3rd ed. - M.: Light and food industry, 1983. - 416 p.). A liquid sourdough with a moisture content of 71.5% is prepared by mixing peeled rye bread flour and water, in which a lyophilized culture of lactic acid bacteria Lactobacillus plantarum 8P-A3 or Lactobacillus fermentum 90T-C4 was previously suspended at the rate of 5 * 10 ⁷ CFU / g of flour. The mixture of flour and water was well mixed and fermented for 12 hours at 30°C. The final acidity of the starter is 12 deg.

The characteristics of the flour used in the implementation of the proposed method are shown in table 4.

The acidity of the flour is determined by titrating the flour sample with 0.1 N NaOH solution in the presence of phenolphthalein until a clear pink color appears, which does not disappear when the flask is left standing for 20-30 s according to GOST 27493-87. Acidity for wheat flour "Dobrodeya" is 4.0 ± 0.1 degrees, peeled rye flour "Makfa" - 4.9 ± 0.3 degrees.

The moisture content of flour and finished products is determined by drying a portion of flour at a temperature of 130°C for 45 minutes, weighing and calculating the percentage of evaporated water according to GOST 9404-88. The moisture content of wheat flour is 12.2±0.3%, rye flour is 9.5±0.4%.

Determining the number of falling flour carried out according to GOST 27676-88 on the device IChP 1-2 (OJSC "Dolgoprudnenskoe scientific and production enterprise", Dolgoprudny, Moscow region, Russia). For wheat flour, the indicator is 428.0 ± 18.4 s., For peeled rye flour, it is almost 2 times lower - 206 ± 17.7 s. The quantity and quality of gluten in flour is determined according to GOST 27839-2013 by manually washing gluten from dough mixed with 25 g of flour and 14 ml of water. The content of gluten in wheat flour of the first grade is 35.8±0.7%, the gluten deformation index is 65.5±4.3 units. (not determined for rye flour).

U1-ETV (OOO Zernotekhnika, Russia) was used in the chamber of the dough mixing machine - when implementing the method, flour, salt, microbiological baking powder, drinking water and dried flax seed mucus are loaded, replacing it with 0.5-2.5% by weight of flour. All ingredients are pre-weighed (portable laboratory scales Scout Pro SP S602F, Ohaus, Switzerland were used). The dough is kneaded for 2 minutes until a homogeneous consistency is obtained. Tables 5 and 6 show the recipes for wheat and rye-wheat bread, respectively, without the addition of flax slime and with its addition in dried and liquid form.

The acidity of the dough is determined at the beginning of fermentation, then every 60 minutes. To do this, 5 g of the dough is triturated in 50 ml of distilled water, 3-5 drops of a 1% alcohol solution of phenolphthalein are added and titrated with 0.1 mol / dm ³ NaOH solution until a pink color appears that does not disappear within a minute (Koryachkina, S.Ya. Research methods properties of raw materials, semi-finished products and finished products. Methods for studying the properties of semi-finished bakery products: a teaching aid for higher professional education / S. Ya. Koryachkina, N. A. Berezina, E. V. Khmeleva. - Orel: FGOU VPO "State University - UNPK", 2011, 49 p.).

Fermentation of wheat dough is carried out for 180 minutes (3 hours) at a temperature of 30°C. For rye-wheat dough, fermentation is carried out for 90 minutes at a temperature of 30°C.

The rheological properties of the dough during the fermentation process are determined on a RHEO F4 rheofermentometer (CHOPIN Technologies, France). The principle of operation of the F4 rheofermentometer is to measure the degree of rise of a dough sample placed in a special container according to the AACC 89-01.01 standard.

For analysis on the RHEO F4 Chopin rheofermentometer, the dough is kneaded in accordance with the recipe: 250 g of flour, and 7 g of pressed baker's yeast, 5 g of salt and water in accordance with the moisture content of the flour.

At the end of the kneading, 315 g of the resulting dough is weighed on the scales.

A portion of the test is placed in the bowl of the instrument, the required measurement parameters are set, and the analysis procedure is switched on. According to the Chopin protocol, the dough fermentation temperature is 28.5 ± 1.0 °C, the fermentation time is 180 min.

Table 7 shows data showing the dependence of dough rise and carbon dioxide formation on the content of dried flax seed mucus in the dough. The maximum rise height of the dough, its gas-forming and gas-retaining abilities depend on many factors, such as the activity of the fermentative microbiota, the activity of flour hydrolytic enzymes, the presence of fermentable carbohydrates in the dough recipe, as well as the structural and mechanical properties of the dough.

The maximum dough development (maximum dough rise height) from wheat flour with the addition of dried flax seed mucus is 28.9% higher than in the control (50.8 mm with the addition of 1.5% mucus; 39.4 mm - control). The rise height of the dough is 42.8 mm and 50.3 mm with the addition of 0.5% and 2.5% dried flax seed mucus, respectively. With an increase in the content of dried flax seed mucus in the dough, the percentage of dough weakening by the end of fermentation increased from 0.3% in the control to 10.9% with the addition of 2.5% dried flax seed mucus. However, even despite this, in absolute terms, the dough with the addition of dried flaxseed mucus had a larger volume by the end of fermentation, due to the higher maximum rise height during fermentation, as evidenced by the increase in the “dough rise height at the end of the study” indicator h with an increase in the mucus content in test. With an increase in the content of dried flax seed mucus in the test, it increased from 39.3 mm - control to 44.8 mm with the addition of dried flax seed mucus 2.5%, i.e. by 14%. Due to the fact that for all samples the weakening of the dough did not exceed 12% and the T2 indicator was not measured, it can be said that all of them, regardless of the content of dried flax seed mucus, remained stable for 180 minutes of fermentation. For rye-wheat dough, the indicators of the maximum height of dough rise in experimental and control samples practically do not change (control - 26.2 mm, with the addition of 2.5% mucus - 26.9 mm), which is due to the fact that gluten is not formed in rye flour, which strengthens the dough , forms its frame and contributes to the rise of the dough. With the addition of 0.5% and 1.5% dried flaxseed mucilage, the rise height of the dough is 27.3 mm and 26.0 mm, respectively (Table 7). The rise height of the dough at the end of the study was also almost the same for all rye-wheat dough samples: 20.0 mm for the control, 20.8 mm for samples with 0.5% and 1.5% dried flax seed mucus, and 20.5 mm for 2.5% dried flax seed mucus.

The optimal fermentation time for each dough sample has the following values:

- for wheat bread: control (0% dried flaxseed mucus) - 178.5 minutes, content of 0.5% dried flaxseed mucus - 150 minutes, 1.5% dried flaxseed mucus - 147 minutes and 2.5% dried flaxseed mucus - 136.5 minutes;

- for rye-wheat bread: control (0% dried flaxseed mucus) - 105 minutes content of 0.5% dried flaxseed mucus - 114 minutes, 1.5% dried flaxseed mucus - 105 minutes and 2.5% dried flaxseed mucus - 96 minutes. Accordingly, the optimal fermentation time for wheat dough was reduced by 42 minutes with the addition of 2.5% dried flax seed mucilage, and for rye-wheat dough it was reduced by 9 minutes.

The total volume of released _СО2 and the volume of retained _СО2 for samples from wheat flour increased with an increase in the degree of substitution of flour with dried linseed mucus up to 1.5%, and reached 1344 ml and 1183 ml, respectively. When 2.5% flour was replaced with dried flaxseed mucus, these indicators began to decrease to 1326 ml and 1164 ml, but still exceeded the similar values of the control (1168 ml and 1048 ml). Probably, with an increase in the percentage of replacement of flour with dried flaxseed mucus from 1.5% to 2.5%, its positive effect on the fermentation activity of yeast from the introduction of fermentable carbohydrates is compensated by the antifungal effect of mucus phenolic compounds, which helps to reduce the total amount of CO ₂ formed.

Thus, the total volume of CO ₂ and the volume of retained CO ₂ for the wheat dough sample containing 1.5% dried flax seed mucus are higher than the control values by 15% and 13%, respectively.

In the series with dough from a mixture of rye and wheat flour, the total volume of released CO ₂ and the volume of retained CO ₂ slightly increased with an increase in the degree of substitution of flour with dried flax seed mucus up to 0.5%, and reached 1462 ml and 1180 ml, respectively, from the initial 1458 ml and 1162 ml at the control. With a further increase in the degree of replacement of flour with dried flax seed mucus, the volumes of formed and retained CO ₂ decreased to 1426 ml and 1155 ml when replacing 1.5% flour with dried flax seed mucus and 1408 ml and 1149 ml when replacing 2.5% flour, which can also be related to with antimicrobial activity of phenolic compounds of mucus. In rye-wheat dough, part of the carbon dioxide is formed by lactic acid bacteria, which may be more sensitive to the components of the dried mucus of flax seeds, as a result of which fermentation slows down. However, for the rye-wheat dough, with an increase in the percentage of replacement of flour with dried flax seed slime, a decrease in the retained volume of CO ₂ from 296 ml in the control to 258 ml in the sample with the replacement of 2.5% flour with dried flax seed slime and an increase in the retention coefficient from 79.7% to 81.6% accordingly, which may be due to the increase in the viscosity of the rye-wheat dough when the dried flaxseed mucilage is added, which acts as a thickener.

Thus, the addition of dried flaxseed slime reduces the fermentation time in the production of wheat bread by 42 minutes. The duration of fermentation required to achieve the maximum dough volume decreases with increasing concentration of dried flaxseed mucus by 28.5 minutes, by 31.5 minutes and by 42.0 minutes with the addition of 0.5, 1.5 and 2.5% of dried flaxseed mucus, respectively.

The data in Table 7 illustrate that the replacement of flour with dried flaxseed mucus in an amount of 0.5 to 2.5% of the total amount of flour in the dough has a positive effect on the carbon dioxide retention coefficient for rye-wheat dough and on the rise height, as well as on the amount of carbon dioxide released in the dough. fermentation process of wheat dough.

The readiness of wheat dough is determined by achieving the required acidity of 3.5 degrees. The readiness of the rye-wheat dough is determined by achieving the required acidity of 7-10 degrees, since an increase in the acidity of the dough to such an extent helps to limit the swelling of rye flour proteins, which increases the viscosity of the dough and its gas-holding capacity, and also reduces the activity of α-amylase in the initial period of baking .

The dough pieces are placed in bread baking molds (standard L11 (145×100×100 mm), Kukmara, Russia), pre-lubricated with vegetable oil, and placed in a proofer UNOX XLT 193 (Italy) for proofing for 40 minutes at a temperature of 35- 40°C and relative humidity 75-80%. The end of the proofing is determined organoleptically by the rise (volume recovery) of the dough piece after being placed into the moulds.

Bakery products are baked in a convection electric oven with steam humidification, for example, UNOX XFT 193 MANUAL H (Italy). Baking mode for wheat bread: 5 minutes at 180°C with moisture; 5 minutes at 220°C (without moisture) and 12 minutes at 210°C (without moisture), for rye-wheat bread: 10 minutes at 180°C with moisture; 10 minutes at 200°C (no humidification) and 20 minutes at 190°C (no humidification).

Get wheat bread weighing 366.4±5.4 g, rye-wheat bread weighing 383.5±3.2 g.

The quality of the baked bread is evaluated after cooling.

Data illustrating the effect of the addition and content of dried flax seed mucilage on the physicochemical textural properties of both wheat and rye-wheat bread are presented in Table 8. in the sample increases without exceeding the limits defined by GOST 26987-86, which has a positive effect on the rheological parameters of bread and an increase in its shelf life. For rye-wheat bread, the moisture index is 46.1-48.0% and does not directly depend on the amount of flax seed mucus, both dried and liquid.

The porosity of the bread crumb, determined according to GOST 5669-96, is 72.9-80.1% for wheat bread with dried flax seed mucus, while there is also a tendency to increase the porosity of the bread crumb with an increase in the amount of dried flax seed mucus. Increasing the porosity of bread helps to increase its digestibility. For rye-wheat bread, the porosity index is 64.8-71.8% and remains approximately the same for all samples.

The acidity of the wheat bread crumb is 1.7-2.6 degrees, for rye-wheat bread - 5.4-6.4 degrees, while a clear pattern is observed - with an increase in the content of dried mucus of flax seeds, the acidity increases, which indicates the intensification of dough fermentation processes, but at the same time remains within the limits established for rye-wheat (GOST R 58233-2018) and wheat bread (GOST 26987-86).

The volume of bread is determined according to GOST 27669-88. The volumes of wheat bread were within 811.0-1330.0 cm ³ , rye-wheat bread - 690.0-775.0 cm ³ . At the same time, an increase in the percentage of replacement of flour with dried flax seed mucus leads to an increase in the volume of the finished product, both for wheat and rye-wheat bread, which is an important positive factor for both the manufacturer and the buyer. The volume of wheat bread compared to the control (0% dried flaxseed mucus), which is 811.0 cm ³ , increases with an increase in the content of dried flaxseed mucus by 2.3%, 9.1% and 22.1% for 0.5%, 1.5% and 2.5% flour replacement, respectively . For rye-wheat bread, one can note a sample with the maximum percentage of flour replacement by dried flaxseed mucus (2.5%), for which the volume of bread is 6.5% higher than the value obtained for the control (at 0% dried flaxseed mucus), which is 695.0 ^cm3 . The specific volume of bread (cm ³ /g) is determined as the ratio of the volume of the product to its mass, and for the obtained samples of wheat bread this figure is 2.2-3.7 cm ³ /g, rye-wheat bread - 1.8-2.0 cm ³ /g, also demonstrating a tendency to increase with an increase in the concentration of applied dried flax seed mucus.

The volumetric yield of bread is determined in cm ³ from 100 g of flour in terms of flour moisture content of 14.5% according to the formula, cm ³ / 100 g: X \u003d (V 100) / 250, where V is the volume of bread, cm ³ ; 250 - the mass of flour (g) used for baking one bread. The volumetric yield of wheat bread is 324.4-532.0 cm ³ , the data are given per 100 g of flour, the volumetric yield of rye-wheat bread is 276.0-310 cm ³ per 100 g of flour. This indicator indicates that when replacing part of the flour in the dough with dried mucus of flax seeds in an amount of 0.5-2.5% of the mass. the volumetric yield of bread increases: wheat - by 2.3% (0.5% dried flax seed mucus), 9.1% (1.5% dried flax seed mucus) and 22.1% (2.5% dried flax seed mucus) compared to bread without mucus (0% dried flax seed mucus); rye-wheat - by 1.4% (1.5% dried flax seed mucus) and 6.5% (2.5% dried flax seed mucus) compared to bread without flax mucus (0% dried flax seed mucus), which, in turn, affects size of baked goods.

The data in Table 9 illustrate the effect of adding dried flaxseed slime on the textural characteristics of wheat and rye-wheat bread.

The textural characteristics of the bread are determined after cooling the finished product for 1 hour, the samples are packed in double bags and kept at room temperature for 24 hours. The measurements are carried out on a ST-2 structurometer (LLC Quality Laboratory, Russia). Bread samples are cut into slices 25 mm thick. To measure the texture, compression and puncture tests are used by compressing samples with a Cylinder ∅36 indenter (duralumin, cylinder 36 mm in diameter, weight 42.5 g) and a Cone ∅60 indenter (duralumin, cone diameter 60 mm, weight 17.8 g). The method was developed at the Center for Rheology of Food Products of the Research Institute of the Baking Industry according to the AACC 74-09.01 standard.

The data in Table 9 show that the addition of dried flaxseed slime to wheat and rye-wheat bread results in an increase in adhesion (the work required to overcome the forces of attraction between the surface of the bread and the structurometer indenter between the first and second compression of the bread crumb). Thus, the indicated indicator without the addition of mucus for wheat bread is 7.80 mJ, the samples with the addition of dried flax mucus have indicators of 12.00-16.50 mJ for bread with a content of dried flax seed mucus of 0.5-2.5%, for rye-wheat bread at a value of 10.40 mJ without adding dried flaxseed mucilage, for bread with dried flaxseed mucus content of 0.5-2.5%, the values are 12.30-34.10 mJ. The increase in adhesion is associated with an increase in the concentration of water-soluble polysaccharides in the test when dried flax seed mucus is added.

In contrast to adhesion, the indicator of binding (cohesive) ability (internal forces in bread that prevent the sample from disintegrating) reaches 69.00 units for wheat bread without the addition of dried flax seed slime, with the addition of dried flax seed slime it has different indicators - 62.00 units. (0.5% dried flaxseed slime), 67.80 units (1.5% dried flaxseed slime) and 58.70 units. (2.5% dried flaxseed mucilage), but in general the binding capacity decreases, i.e. with an increase in the content of dried mucus of flax seeds in wheat bread, it becomes easier to bite off, tear off, and break off. The decrease in binding capacity in wheat bread in the presence of dried flax seed mucus is explained by the ability of polysaccharides to prevent the formation of a single network of wheat flour gluten. Upon receipt of rye-wheat bread, the value of the binding (cohesive) ability for the recipe without the addition of dried flax seed mucus is 47.50 units, for bread with the content of dried flax seed mucus, a direct dependence of indicators is observed: 50.40 units. (0.5% dried flaxseed slime), 57.40 units. (1.5% dried flaxseed slime) and 62.50 units. (2.5% dried flaxseed mucus). Thus, replacing part of the flour with dried flaxseed mucus in rye-wheat bread increases the viscosity and ductility of the crumb. Those. bread with the addition of dried flaxseed mucus becomes more elastic, respectively, it will crumble less.

The elasticity of the bread crumb (the energy used when applying force to the material without breaking, with or without permanent deformation) for wheat bread without the addition of dried flax seed slime is 0.77 units, with the addition of dried flax seed slime it has indicators: 0.81-0.88 units. , for rye-wheat without the addition of dried flax seed mucus, the elasticity is 0.65 units, with the addition of dried flax seed mucus, it has indicators that increase with an increase in the concentration of dried flax seed mucus to 0.80-0.94 units. Bread with the addition of dried flaxseed mucus becomes more elastic, therefore, has more attractive organoleptic properties for the consumer.

Chewability (the energy required to deform food to a state suitable for swallowing) for wheat bread without the addition of dried flax seed mucus is 0.80 mJ, and with the addition of dried flax seed mucus, the indicators decrease with an increase in the percentage of replacement of flour with dried flax seed mucus - 0.80 mJ ( 0.5% dried flaxseed mucus), 0.70mJ, (1.5% dried flaxseed mucus), and 0.40mJ (2.5% dried flaxseed mucus). For rye-wheat bread without the addition of dried flax seed mucus, the chewability index is 0.90 mJ, the decrease in chewiness is observed when dried flax seed mucus is added, and for this type of bread it is 0.80 mJ (0.5% of dried flax seed mucus), 0.60 mJ, ( 1.5% dried flaxseed mucus) and 0.50 mJ (2.5% dried flaxseed mucus). Thus, the chewiness of bread becomes easier (bread becomes softer) when dried flaxseed mucus is added by 50% for wheat bread, 45% for rye-wheat bread compared to the control.

The firmness of the bread crumb (the force required to squeeze food between the teeth or between the palate and tongue) decreases for both types of bread as the concentration of dried linseed slime increases. For wheat bread with the addition of dried flaxseed slime, the figures are 130.30 g (0.5% dried flaxseed slime), 123.90g (1.5% dried flaxseed slime) and 83.60g (2.5% dried flaxseed slime) with 133.60g for bread without dried flax seed mucus. For rye-wheat bread with the addition of dried flaxseed mucus, the indicators also decrease with increasing concentration: 213.50 g (0.5% dried flaxseed mucus), 183.30 g (1.5% dried flaxseed mucus) and 159.40g (2.5% dried flaxseed mucus). flax) with a bread hardness index without the addition of dried flaxseed mucus of 263.60 g. Thus, the replacement of 2.5% of the dried flaxseed mucus from the weight of flour leads to a decrease in the hardness of wheat bread by 37.4%. The hardness of the crumb of rye-wheat bread when replacing 2.5% flour with dried flax seed slime is reduced by 39.5% relative to the crumb hardness of the sample without the addition of dried flax seed slime. The crumb of wheat and rye-wheat bread with the addition of dried flax seed mucus becomes softer compared to samples without the addition of dried flax seed mucus.

The figure 1 shows samples of bread obtained by the claimed method, in comparison with bread that does not contain dried mucus of flax seeds, as well as containing liquid mucus of flax seeds in different concentrations. The samples were photographed in daylight from different angles (end, side, top, and sectional views are presented). Wheat bread samples are labeled A and B, while rye-wheat bread samples are labeled C and D. Images A and C show a comparison of samples without the addition of dried flax seed mucus (left) with samples with the addition of dried flax seed mucus - with an increase in the content of dried flax seed mucus flax from left to right - the second sample to the left of 0.5%, the third - 1.5%, the fourth - 2.5%. Images B and D show a comparison of samples without the addition of dried flax seed slime (left) with samples supplemented with liquid flax seed slime up to 100% (for wheat bread) and up to 50% (for rye-wheat bread) with increasing slime content from left to right. When visually assessing the saturation of the color of the upper and side crusts of bread, there are no significant differences between the experimental samples and the control ones (with 0% content of dried flax seed mucus) is not observed. When dried flaxseed mucus was added at the maximum concentration (2.5%, Fig. 1A), a visual increase in bread volume can be noted, which is consistent with the results shown in Table 8. A sample of bread without the addition of dried flaxseed mucilage (left in Fig. 1A) visually looks the lowest of all the given samples. For rye-wheat bread, there is a similar trend towards an increase in volume: visually, the variant of rye-wheat bread with the maximum concentration of dried flax seed mucus (2.5%) appears to be the largest, and the variant without the addition of dried flax seed mucus (0%) is the lowest of all the given samples (Fig. 1B). For samples with the addition of liquid flaxseed mucus (Fig. 1B and 1D), there were no regularities in the visually observed change in volume. In figure 1B, slight changes can be noted for samples of wheat bread with the addition of 15% and 100% liquid flaxseed slime, the rest of the samples look the same. For samples of rye-wheat bread with liquid mucus of flax seeds, no significant differences are observed in figure 1D. Thus, during visual inspection, samples with the addition of dried flax seed mucus are distinguished by volume, which correlates with the data in Table 8.

The assessment of the color of bakery products is shown in figures 2 and 3. The color of bread samples is measured on a CS-10 colorimeter (China). Measurement area diameter 50 mm. Bread samples are illuminated with artificial daylight D65 (standard angle 10°). The colorimeter measures such indicators as: bread color saturation (2A, where values close to 0 indicate a dull color, and equal to 0 - gray), brightness (2B, where values range from 0 for black to 100 for white), hue angle (2B), color coordinate a* (3A, where positive values "+" indicate red, "-" negative values indicate green), and color coordinate b* bread (3B, where positive values "+" characterize the yellowness of the samples, "-" negative - a blue tint). The index (W) refers to wheat bread, (RW) - to rye-wheat bread, (D) - with the addition of dried flaxseed mucus, (L) - with the addition of liquid flaxseed mucus.

When evaluating the color saturation and brightness of the top and side crusts for most samples of wheat bread, there are no significant differences from the control samples of bread (Fig. 2A, B). A significant decrease in brightness relative to control (at p<0.05) is noted for the upper and side crusts of wheat bread with high amounts of dried flax seed mucus (1.5, 2.5%) (Fig. 2B) and for individual samples of both types of bread with liquid flax seed mucus (probably due to an increase in the melanoidin formation reaction), but without a clear concentration dependence.

For crusts of wheat bread, an increase in the intensity of red color is observed, especially for samples with the addition of dried flaxseed slime (Fig. 3A). This can be explained by the Maillard reaction and the formation of melanoidins due to reducing sugars introduced into the bread recipe along with dried flaxseed mucilage, which is also seen in Fig. 1.

The values of all color characteristics of the upper crusts of rye-wheat breads with dried flax seed mucus are approximately at the same level and do not significantly depend on the concentration of dried flax seed mucus (Fig. 2A, B). Among the identified differences, the greatest differences can be noted only for the variant of the upper crust of rye-wheat bread with the maximum concentration of dried mucilage of flax seeds (2.5%), where there is a decrease in color saturation by 1.5 times (Fig. 2A) and a decrease in brightness by 1.3 times (Fig. 2B ). The magnitude of the intensity of yellowness decreases with an increase in the addition of dried flax seed mucus. This may be due to increased production of melanoidins and caramelization, as well as a tendency to change the color of the rind to black with an increase in the concentration of dried linseed mucilage. The saturation of the color of the bread crumb does not change with the addition of liquid mucus from flax seeds (Fig. 2B). However, with an increase in the concentration of mucus when used in dried and liquid form, the brightness of the wheat bread crumb increases (Fig. 2B) (this may be due to the inhibition of the enzyme polyphenol oxidase, which causes darkening of the bread crumb), by the components of the dried flaxseed mucus. Also, with an increase in the concentration of dried flax seed mucus, the intensity of the yellow tint (Fig. 3B) and the color saturation of the crumb (Fig. 2A) increase, which may be associated with an increase in the melanoidin formation reaction. The temperature in the bread crumb during baking is lower than on the surface of the crust, and the reaction products in the bread crumb have a different color, more yellow. The formation of melanoidins can be enhanced by increasing the concentration of reducing sugars introduced with dried flax seed mucus. The intensity of melanoidin formation depends on the water activity index, which can change in the presence of dried linseed mucus.

All the observed visual characteristics and experimentally determined color indicators for both wheat and rye-wheat bread with the addition of dried flax seed slime determine its attractiveness for the consumer and do not radically differ from the characteristics and indicators inherent in control samples.

The invention is illustrated by the following examples of implementation .

EXAMPLE 1. Obtaining the dried mucus of flax seeds.

Fiber flax seeds (Mogilevsky variety) are poured into the container and distilled water is poured in the ratio of 1 part of the seeds to 8 parts of water (hydraulic ratio 1:8). Water extraction is carried out until a uniform thick slimy substance is formed (with a solids content of at least 1.5% for 10 hours), at room temperature with constant stirring using an OS-20 orbital shaker at 180 rpm (Biosan, Latvia). Flax seeds are removed by filtration. The resulting extract (100 ml) is frozen in a freezer (SANYO Panasonic MDF-U5386S, Japan) for 20 minutes at -86°C, then dried in an Alpha 2-4 LDplus freeze dryer (Martin Christ, Germany) at -40° C within 72 hours. An enriched polysaccharide plant complex is obtained - dried mucus of a light cream color, with a smell characteristic of the finished product / raw material and a slight bitter aftertaste.

The content of solids in liquid mucus is 1.47±0.02% by weight of seeds. The dried mucus of flax seeds is crushed in a mortar with a pestle to a finely dispersed state. The content of solids in the dried mucus of flax seeds was 98.4 ± 0.2%, where 85–90% are polysaccharides, 6.0–6.5% are phenolic substances, and 1.5–2.2% are proteins. Data on the monosaccharide composition of dried flax seed mucus are presented in Table 2.

EXAMPLE 2. Obtaining liquid mucus of flax seeds.

Flax slime is obtained under the conditions of example 1, however, after separating the seeds from the slime, the liquid slime of the flax seeds is not dried. Liquid mucus of flax seeds is a viscous substance of light brown color with a smell characteristic of the finished product / raw material. The monosaccharide composition of liquid mucus is presented in Table 2. A negative iodine test for starch indicates that glucose (26.8±11.10 mol%) detected in the composition is related to cellulose. The monosaccharide composition of liquid mucus is presented in Table 2.

The proposed method for the production of bakery products is illustrated by examples of a specific implementation.

EXAMPLE 3. Method for the production of wheat bread

250 g of Dobrodeya first grade wheat flour, 3.8 g of pressed baking yeast LUX Extra, 3.3 g of food salt are poured into the U1-ETV kneading machine (LLC Zernotekhnika, Russia), 174.3 ml of water are added and the dough is kneaded for 2 minutes until a homogeneous consistency is obtained. Fermentation dough is carried out for 180 minutes at a temperature of 30°C. The readiness of the dough is determined by the achievement of the required acidity. During fermentation, the acidity of the dough is determined by titration every 60 minutes until an acidity of 3.5 degrees is reached. Dough weighing 411 g is obtained. The dough pieces are placed in baking molds pre-lubricated with Golden Seed sunflower oil. Forms with dough are placed in a proofer UNOX (Italy) XLT 193 for proofing for 40 minutes at a temperature of 35-40°C and a relative humidity of 75-80%. The end of the proofing is determined by the rise of the dough in the molds, corresponding to the increase/recovery of the dough volume in the molds by 50-70%. Bread is baked in a UNOX XFT193 MANUAL H electric convection oven with steam humidification. Baking mode: 5 minutes at 180°C with humidification; 5 minutes at 220°C (no humidification) and 12 minutes at 210°C (no humidification). After baking, the bread is removed from the oven and molds and allowed to cool to room temperature. Wheat bread weighing 361.6 g is obtained. The moisture content of the bread was 43.9%, the porosity of the crumb was 72.9%, the acidity of the crumb was 1.8 degrees, the volume of bread was 811.0 cm ³ , the volumetric yield of bread was 324.4 cm ³ per 100 g of flour, the specific volume was 2.2 cm ³ /g, adhesion ability reaches 7.80 mJ, bread binding capacity - 69.00 units, elasticity - 0.77 units, chewability - 0.80 mJ, hardness (crumb elasticity) -133.60 g.

EXAMPLE 4. A method for the production of wheat bread is carried out under the conditions of example 3, however, 1.3 g of a plant complex enriched with polysaccharides - dried flax seed mucus is added to the dough recipe, replacing 0.5% by weight of flour (248.7 g).

Bread weighing 361.1 g is obtained. The moisture content of bread was 43.6%, the porosity of the crumb was 73.3%, the acidity of the crumb was 2.2 degrees, the volume of bread was 830.0 cm ³ , the volumetric yield of bread was 332.0 cm ³ per 100 g of flour, the specific volume was 2.2 cm ³ /g, adhesion capacity reaches 16.50 mJ, bread binding capacity - 62.00 units, elasticity - 0.88 units, chewability - 0.80 mJ, hardness (crumb elasticity) - 130.30 g.

EXAMPLE 5. A method for the production of wheat bread is carried out under the conditions of example 3, however, 3.8 g of dried flax seed mucus is added to the dough recipe, replacing 1.5% by weight of flour (246.2 g).

Bread weighing 365.3 g is obtained. The moisture content of bread was 44.1%, the porosity of the crumb was 78.1%, the acidity of the crumb was 2.4 degrees, the volume of bread was 885.0 cm ³ , the volumetric yield of bread was 354.0 cm ³ per 100 g of flour, the specific volume was 2.4 cm ³ /g, adhesion capacity reaches 16.40 mJ, bread binding capacity - 67.80 units, elasticity - 0.83 units, chewability - 0.70 mJ, hardness (crumb elasticity) - 123.90 g.

EXAMPLE 6. A method for the production of wheat bread is carried out under the conditions of example 3, however, 6.3 g of dried flax seed mucus is added to the dough recipe, replacing 2.5% by weight of flour (243.7 g).

Bread weighing 361.5 g is obtained. The moisture content of bread was 44.7%, the porosity of the crumb was 80.1%, the acidity of the crumb was 2.6 degrees, the volume of bread was 990.0 cm ³ , the volumetric yield of bread was 396.0 cm ³ based on 100 g of flour, the specific volume was 2.7 cm ³ /g, adhesion ability reaches 12.00 mJ, bread binding capacity - 58.70 units, elasticity - 0.81 units, chewability - 0.40 mJ, hardness (crumb elasticity) - 83.60 g.

EXAMPLE 7. A method for the production of wheat bread is carried out under the conditions of example 3, however, another batch of yeast from the same manufacturer is used (LUX "Extra") and a dough weighing 412 g is obtained.

Bread weighing 365.8 g is obtained. The moisture content of bread was 43.8%, the porosity of the crumb was 74.6%, the acidity of the crumb was 1.9 degrees, the volume of bread was 1010.0 cm ³ , the volumetric yield of bread was 404.0 cm ³ per 100 g of flour, the specific volume was 2.8 cm ³ /g.

EXAMPLE 8. A method for the production of wheat bread is carried out under the conditions of example 7, however, liquid mucus of flax seeds is added to the dough recipe in an amount of 23.3 g (dry matter content 1.5%), while replacing 15% by weight of water (the amount of water added during kneading: 132.2 G).

Bread weighing 366.2 g is obtained. The moisture content of bread was 44.0%, the porosity of the crumb was 76.1%, the acidity of the crumb was 1.9 degrees, the volume of bread was 1105.0 cm ³ , the volumetric yield of bread was 442.0 cm ³ per 100 g of flour, the specific volume was 3.0 cm ³ /g.

EXAMPLE 9. A method for the production of wheat bread is carried out under the conditions of example 7, however, liquid mucus of flax seeds is added to the dough recipe in the amount of 46.7 g (dry matter content 1.5%), while replacing 30% of the mass of water (the amount of water added during kneading: 108.9 G).

Bread weighing 365.9 g is obtained. The moisture content of bread was 43.9%, the porosity of the crumb was 77.5%, the acidity of the crumb was 1.8 degrees, the volume of bread was 1180.0 cm ³ , the volumetric yield of bread was 472.0 cm ³ based on 100 g of flour, the specific volume was 3.2 cm ³ /g.

EXAMPLE 10. A method for the production of wheat bread is carried out under the conditions of example 7, however, liquid mucus of flax seeds is added to the dough recipe in the amount of 77.8 g (dry matter content 1.5%), while replacing 50% of the mass of water (the amount of water added during kneading: 77.8 G).

Bread weighing 367.7 g is obtained. The moisture content of bread was 44.1%, the porosity of the crumb was 76.0%, the acidity of the crumb was 1.9 degrees, the volume of bread was 1165.0 cm ³ , the volumetric yield of bread was 466.0 cm ³ per 100 g of flour, the specific volume was 3.2 cm ³ /g.

EXAMPLE 11. A method for the production of wheat bread is carried out under the conditions of example 7, however, liquid mucus of flax seeds is added to the dough recipe in an amount of 108.9 g (dry matter content 1.5%), while replacing 70% of the mass of water (the amount of water added during kneading: 46.7 G).

Bread weighing 369.6 g is obtained. The moisture content of bread was 44.0%, the porosity of the crumb was 79.4%, the acidity of the crumb was 2.1 degrees, the volume of bread was 1200.0 cm ³ , the volumetric yield of bread was 480.0 cm ³ per 100 g of flour, the specific volume was 3.3 cm ³ /g.

EXAMPLE 12. A method for the production of wheat bread is carried out under the conditions of example 7, however, liquid mucus of flax seeds is added to the dough recipe in an amount of 155.5 g (dry matter content 1.5%, while replacing 100% by weight of water (amount of water added during kneading: 0 g ).

Bread weighing 371.2 g is obtained. The moisture content of bread was 44.1%, the porosity of the crumb was 78.9%, the acidity of the crumb was 2.2 degrees, the volume of bread was 1190.0 cm ³ , the volumetric yield of bread was 476.0 cm ³ per 100 g of flour, the specific volume was 3.2 cm ³ /g.

For comparison, figure 1A shows samples of wheat bread with different amounts of dried flax seed mucus, obtained according to examples 3-6, figure 1B shows samples of wheat bread with different proportions of liquid flax seed mucus, obtained according to examples 7-12.

EXAMPLE 13. Method for the production of rye-wheat bread

To prepare dough for baking rye-wheat bread, sourdough is used, which is obtained without brewing. Liquid sourdough with a moisture content of 71.5% is prepared by mixing peeled rye flour and water, in which a lyophilized culture of lactic acid bacteria Lactobacillus plantarum 8P-A3 or Lactobacillus fermentum 90T-C4 was previously suspended at the rate of 5 * 10 ⁷ CFU / g of flour. The mixture of flour and water is well mixed and fermented for 12 hours at 30°C. The final acidity of the starter is 12 deg. The starter fermentation is carried out for 12 hours at a temperature of 30°C until the required acidity of 12 degrees is reached.

100 g of wheat flour of the first grade "Dobrodeya", 110 g of peeled rye flour "Makfa", 1.3 g of yeast, 3.5 g of salt are poured into the kneading machine, 130 g of sourdough are added and 106.4 g of water is added. The dough is kneaded until a homogeneous consistency is obtained for 3 minutes. The duration of the fermentation of the dough is 90 minutes at a temperature of 30°C. The readiness of the dough is determined by achieving the required acidity of 7-10 degrees. (Collection of technological instructions for the production of bakery products: collection. - M .: Price list, 1989. - 495 p.). Get 451 g of dough. Dough pieces are placed in two forms, pre-lubricated with vegetable oil. Proofing dough pieces is carried out in a proofer for 50 minutes at a temperature of 35-40°C and a relative humidity of 75-80%. The end of proofing is determined by an increase in the volume of dough in the forms by 50-70%. Rye-wheat bread is baked in a convection electric oven with steam humidification with a programmed baking mode: 10 minutes at 180°C with humidification; 10 minutes at 200°C (no humidification) and 20 minutes at 190°C (no humidification).

Bread weighing 383.9 g is obtained. The moisture content of bread was 48.0%, the porosity of the crumb was 68.4%, the acidity of the crumb was 5.4 degrees, the volume of bread was 695.0 cm ³ , the volumetric yield of bread was 278.0 cm ³ per 100 g of flour, the specific volume was 1.8 cm ³ /g, adhesion capacity reaches 10.40 mJ, bread binding capacity - 47.50 units, elasticity - 0.65 units, chewability - 0.90 mJ, hardness (crumb elasticity) - 263.60 g.

EXAMPLE 14. A method for the production of rye-wheat bread is carried out under the conditions of example 13, however, 1.3 g of dried mucus of flax seeds is added to the dough recipe, replacing 0.5% by weight of flour (99.4 g of wheat flour and 109.4 g of rye flour are taken to prepare the dough). flour).

Bread weighing 384.5 g is obtained. The moisture content of bread was 47.7%, the porosity of the crumb was 64.8%, the acidity of the crumb was 6.0 degrees, the volume of bread was 690.0 cm ³ , the volumetric yield of bread was 276.0 cm ³ based on 100 g of flour, the specific volume was 1.8 cm ³ /g, adhesion capacity reaches 12.30 mJ, bread binding capacity - 50.40 units, elasticity - 0.80 units, chewability - 0.80 mJ, hardness (crumb elasticity) - 213.50 g.

EXAMPLE 15. A method for the production of rye-wheat bread is carried out under the conditions of example 13, however, 3.8 g of dried flax seed mucus is added to the dough recipe, replacing 1.5% of the mass of flour (98.1 g of wheat flour and 108.1 g of rye flour are taken to prepare the dough) .

Bread weighing 384.5 g is obtained. The moisture content of bread was 47.4%, the porosity of the crumb was 68.0%, the acidity of the crumb was 6.2 degrees, the volume of bread was 705.0 cm ³ , the volumetric yield of bread was 282.0 cm ³ based on 100 g of flour, the specific volume was 1.9 cm ³ /g, adhesion capacity reaches 22.80 mJ, bread binding capacity - 57.40 units, elasticity - 0.80 units, chewability - 0.60 mJ, hardness (crumb elasticity) - 183.30 g.

EXAMPLE 16. A method for the production of rye-wheat bread is carried out under the conditions of example 13, however, 6.3 g of dried mucus of flax seeds is added to the dough recipe, replacing 2.5% of the mass of flour (96.9 g of wheat flour and 106.9 g of rye flour are taken to prepare the dough) .

Bread weighing 381.3 g is obtained. The moisture content of bread was 47.4%, the porosity of the crumb was 68.2%, the acidity of the crumb was 6.4 degrees, the volume of bread was 740.0 cm ³ , the volumetric yield of bread was 296.0 cm ³ per 100 g of flour, the specific volume was 2.0 cm ³ /g, adhesion capacity reaches 34.10 mJ, bread binding capacity - 62.50 units, elasticity - 0.94 units, chewability - 0.50 mJ, hardness (crumb elasticity) - 159.40 g.

EXAMPLE 17. A method for the production of rye-wheat bread is produced under the conditions of example 13, however, using a different batch of yeast from the same manufacturer (LUX "Extra").

Bread weighing 386.9 g is obtained. The moisture content of bread was 46.2%, the porosity of the crumb was 68.5%, the acidity of the crumb was 5.4 degrees, the volume of bread was 735.0 cm ³ , the volumetric yield of bread was 294.0 cm ³ per 100 g of flour, the specific volume was 1.9 cm ³ /g, bread binding capacity - 67.00 units, elasticity - 0.78 units, chewability - 1.10 mJ, hardness (crumb elasticity) - 203.50 g.

EXAMPLE 18. A method for the production of rye-wheat bread is carried out under the conditions of example 17, however, liquid mucus of flax seeds is added to the dough recipe in the amount of 9.6 g (dry matter content 1.5%), while replacing 5% by weight of water (97.0 are taken to prepare the dough g of water).

Bread weighing 387.7 g is obtained. The moisture content of bread was 46.2%, the porosity of the crumb was 69.5%, the acidity of the crumb was 5.6 degrees, the volume of bread was 775.0 cm ³ , the volumetric yield of bread was 310.0 cm ³ per 100 g of flour, the specific volume was 2.0 cm ³ /g, adhesion capacity reaches 7.80 mJ, bread binding capacity - 57.70 units, elasticity - 0.84 units, chewability - 0.70 mJ, hardness (crumb elasticity) - 240.30 g.

EXAMPLE 19. A method for the production of rye-wheat bread is carried out under the conditions of example 17, however, liquid mucus of flax seeds is added to the dough recipe in an amount of 16.0 g (dry matter content 1.5%), while replacing 15% by weight of water (90 .6 g of water).

Bread weighing 381.3 g is obtained. The moisture content of bread was 46.1%, the porosity of the crumb was 68.2%, the acidity of the crumb was 5.5 degrees, the volume of bread was 715.0 cm ³ , the volumetric yield of bread was 286.0 cm ³ per 100 g of flour, the specific volume was 1.9 cm ³ /g, adhesion capacity reaches 6.50 mJ, bread binding capacity - 62.80 units, elasticity - 0.84 units, chewability - 0.80 mJ, hardness (crumb elasticity) - 201.20 g.

EXAMPLE 20. A method for the production of rye-wheat bread is carried out under the conditions of example 17, however, liquid mucus of flax seeds is added to the dough recipe in the amount of 32.0 g (dry matter content 1.5%), while replacing 30% of the mass of water (74.6 g of water).

Bread weighing 383.9 g is obtained. The moisture content of bread was 47.4%, the porosity of the crumb was 71.8%, the acidity of the crumb was 5.5 degrees, the volume of bread was 775.0 cm ³ , the volumetric yield of bread was 310.0 cm ³ per 100 g of flour, the specific volume was 2.0 cm ³ /g, adhesion ability reaches 5.40 mJ, bread binding capacity - 51.00 units, elasticity - 0.83 units, chewability - 0.40 mJ, hardness (crumb elasticity) - 101.60 g.

EXAMPLE 21. A method for the production of rye-wheat bread is carried out under the conditions of example 17, however, liquid mucus of flax seeds is added to the dough recipe in the amount of 53.3 g (dry matter content 1.5%), while replacing 50% of the mass of water (53.3 g of water).

Bread weighing 385.3 g is obtained. The moisture content of bread was 46.7%, the porosity of the crumb was 68.0%, the acidity of the crumb was 5.6 degrees, the volume of bread was 740.0 cm ³ , the volumetric yield of bread was 296.0 cm ³ per 100 g of flour, the specific volume was 1.0 cm ³ /g, adhesion capacity reaches 19.20 mJ, bread binding capacity - 47.90 units, elasticity - 0.79 units, chewability - 0.50 mJ, hardness (crumb elasticity) - 167.00 g.

Figure 1B shows samples of rye-wheat bread with different proportions of dried flax seed mucus, obtained according to examples 13-16, figure 1D - samples of rye-wheat bread with different proportions of liquid flax seed mucus, obtained according to examples 17-21 for comparisons.

Samples of bread according to examples 3, 7, 13 and 17 obtained without the addition of dried flax seed mucus (control samples).

Substitution of more than 2.5% flour with dried flaxseed mucus leads to the suppression of the fermentation activity of dough microorganisms (Table 7). In addition, the use of higher concentrations of dried flax seed mucus will lead to an increase in the cost of the finished product, which allows us to consider an increase in the proportion of dried flax seed mucus added to the recipe in amounts of more than 2.5% of the weight of the flour being replaced is inappropriate. Moreover, the differences between the addition of 1.5% dried flaxseed slime from 2.5% by weight of wheat flour in the recipe are insignificant, and for some parameters the addition of 1.5% dried flaxseed slime gives better results (Table 7): the maximum dough rise height corresponding to the maximum volume (Hm) for the variant with 1.5% dried flaxseed mucus is 50.8 mm, for 2.5% - 50.3 mm; fermentation time for sample with 1.5% dried flaxseed mucilage 02:27:00 h:min:s, for 2.5% dried flaxseed mucilage 02:16:30 h:min:s % dried flaxseed mucilage compared to 1.5%); CO ₂ retention rate in the test 88.0% for 1.5% and 87.8% for 2.5%; the total volume of released CO ₂ is 1344.0 ml for 1.5% and 1326.0 ml for 2.5%; the volume of retained CO ₂ is 1183.0 ml for 1.5% and 1164.0 ml for 2.5%. Adding dried flaxseed slime up to 2.5% to a wheat bread recipe results in bread having higher moisture, porosity, and titratable crumb acidity compared to liquid slime. The addition of 2.5% dried flaxseed mucilage based on flour weight (Example 6) leads to an increase in wheat bread crumb porosity by 7.2%, bread crumb moisture by 0.8%, specific volume by 71.6 cm ³ /100 g of flour and bread volume by 22.0% compared to with control (example 3). Rye-wheat bread with the addition of 2.5% dried flaxseed mucus (example 16) has a higher bread volume yield (by 18 cm ³ / 100 g of flour) compared to the control (by 6.5%) while maintaining porosity and moisture (example 13) .

A preliminary economic calculation showed that the retail cost of 1 kg of dried flax seed mucus is 2532.18 rubles (when organizing a mucus production line at an existing production site). An increase in the concentration of dried flaxseed mucus to 3% will lead to an increase in the price of a unit of tinned bread weighing 0.5 kg by at least 3 rubles compared to 2.5% with a slight improvement in the quality characteristics of the bread.

The addition of flax seed liquid mucus to the recipe on the physicochemical parameters of both wheat and rye-wheat bread has no significant effect. A possible reason for this is the low concentration of absolutely dry substances of liquid flaxseed slime in this case: the addition of 100% liquid flaxseed slime corresponds to the addition of 1.06% of absolutely dried flaxseed slime by weight of flour: solids content in liquid flaxseed slime is 1.5%, when baking wheat bread, 174.3 g of water is added (Table 5 - 0% slime formulation), 174.3 g of liquid flax seed slime contains 2.6 g of absolutely dried flax seed slime, the moisture content of the dried flax seed slime is 1.5%, which corresponds to the addition of 2.65 g of dried flax seed slime, or 1.06% by weight of flour (from 250 g). This is consistent with the fact that the obtained indicators for bread with liquid flaxseed mucus are comparable when correlating the content of absolutely dry substances with the indicators of bread with dried flaxseed mucus. The best performance for bread with the addition of liquid flaxseed slime was achieved for rye-wheat bread with the addition of 30% liquid flaxseed slime (example 20). This sample shows a higher porosity (by 3.3%) and crumb moisture (by 1.2%) compared to the control (example 17), which may be due to the positive synergistic effect due to the presence of arabinoxylans in rye flour.

The addition of dried flax seed mucus to the recipe of both wheat and rye-wheat bread leads to an increase in the titratable acidity of the bread crumb (within the normal range according to GOST 26987-86, GOST R 58233-2018), which can occur due to the intensification of fermentation processes and, to some extent, due to the presence of an acidic pectin polysaccharide - rhamnogalacturonan I - in the composition of the dried mucus of flax seeds.

The claimed method for the production of wheat bread compared with the control (0% dried flax seed mucus) allows you to increase the maximum height of the dough by 27.7%, increase the volumetric yield of bread from 100 g of flour by 71.6 cm ³ , increase the porosity of bread by 7.2%, increase the softness of the bread crumb by 37.4%, elasticity - by 3.9%, reduce the duration of fermentation of the dough by 42 minutes (with the addition of 2.5% dried flaxseed mucus from the mass of flour).

The claimed method for the production of rye-wheat bread allows, compared with the control (0% dried flax seed mucus), to increase the maximum height of the dough by 1.6%, increase the volumetric yield of bread from 100 g of flour by 18 cm ³ , increase the softness of the bread crumb by 39.5%, elasticity - by 44.6% (at a concentration of applied dried mucus of flax seeds, corresponding to 0.5-2.5% by weight of flour).

In addition to increasing the volumetric yield for both types of bread, intensifying the fermentation process and improving the rheological characteristics of the dough, textural and physico-chemical indicators of bread, adding the proposed agent - dried flax seed mucus to the recipe for wheat and rye-wheat bread - will also increase the useful properties of the finished product of constant consumption through the introduction of a functional ingredient based on a biopolymer complex with chelating (3.79±0.13 µmol-eq. Trilon B/g dry matter), antioxidant (22.10±0.20 µmol-eq. ascorbic acid/g dry matter) and prebiotic properties.

Also, the advantage of the claimed means and method for the production of bakery products is the use of a flaxseed mixture in the form of dried mucilage of flax seeds. Dried flaxseed mucus, compared to liquid flaxseed mucus, makes it possible to work in a wider range of concentrations of the active substance, increase the shelf life of this baking improver (moisture content of dried flaxseed mucus is 1.5±0.3%, which prevents the development of microorganisms during storage), to ensure the convenience of its transportation, use and compactness of storage in the bakery industry.

Claims (5)

1. Plant complex enriched with polysaccharides for the production of wheat and rye-wheat bakery products, obtained by extracting flax seeds with water with constant stirring at room temperature at a hydromodulus of 1: 5-8 until a thick mucus substance is formed, followed by separation of mucus from flax seeds and drying after separating the mucus from the seeds, while the protein content is 1.5-2.2 wt.%. 2. Plant complex enriched with polysaccharides for the production of wheat and rye-wheat bakery products according to claim 1, characterized in that the extraction is mainly carried out at a hydromodulus of at least 1:7 and not more than 1:8 to a constant content of 1.5% solids in extract for at least 10 hours. 3. A method for the production of wheat and rye-wheat bakery products, including kneading dough from flour, drinking water, food salt, microbiological baking powder, a plant complex enriched with polysaccharides, obtained by water extraction from flax seeds, followed by separation of mucus from seeds, fermentation, cutting, proofing test pieces and their baking, characterized in that in the process of preparing the dough, 0.5-2.5% of the flour mass is replaced with a plant complex enriched with polysaccharides, obtained by extraction from flax seeds at room temperature at a hydromodulus of 1: 5-8 until a thick mucus substances, followed by drying after separation from the seeds. 4. A method for the production of wheat and rye-wheat bakery products according to claim 3, characterized in that baking yeast is used as a microbiological baking powder in the production of wheat products. 5. Method for the production of wheat and rye-wheat bakery products according to claim 3, characterized in that baking yeast and sourdough containing live cultures of lactic acid bacteria are used as a microbiological baking powder in the production of rye-wheat products.

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