Meal flax seed in technology bakery products

The article presents a comparative evaluation of the chemical composition of the flax seed meal and wheat flour, its influence on bread quality when included in the formulation. It is noted that the introduction to the recipe of bakery products meal, flax seed allows to enrich them as physiologically functional ingredients such as proteins with a full amino acid composition, polyunsaturated fatty acids, dietary fiber, of which a considerable part of the water-soluble vitamins, micro and macroelements, lignans. Considered the intensity of dough fermentation and the formation of its structural-mechanical properties in the presence of various amounts of meal of flax seeds. It is shown that due to the nature of the chemical composition and technological properties of the meal, flax seed, incorporate it in a bread recipe affects the quality of the products. Proved the feasibility of using dry wheat gluten, malt extract, fermented malt, and ascorbic acid to provide high quality bread with the flax seed meal.