Industry
according to the Classifier of Types of Economic Activities
(KVED)
10.7
Description
The product is made from wheat flour of the highest grade with the addition of whole flax seeds of yellow varieties; belongs to the group of special-purpose bakery products, since the product contains ɷ-3 and ɷ-6 unsaturated fatty acids, which allows to enrich the product with α-linolenic acid, insufficient intake of which is noted in the diet of modern humans; dietary fiber, including water-soluble; vitamin E and lignans
It is recommended for people with chronic diseases of the cardiovascular system and to a wide range of consumers for preventive purpose
Novelty
It is proposed to use flax seeds of yellow varieties of domestic selection and the method of its introduction for the manufacture of bakery products with functional properties
Advantages
Compared to conventional wheat bread, the developed product contains polyunsaturated fatty acids ɷ-3 and ɷ-6 at a ratio of 1:3.6, which is close to the recommended 1:4, while in a product without flax seeds the ratio of fatty acids is 1:18
Outlook
Production of products enriched with polyunsaturated fatty acids, lignans, and water-soluble dietary fiber (for people with chronic diseases of the cardiovascular system and to a wide range of consumers for preventive purpose)
Regulatory or patent documentation
A formula and manufacturing instructions for the product were developed
Institution
National University of Food Technologies
Developed by
Bondarenko Yu.V.
Andronovych G.M.
Contact person
Bondarenko Yuliia Viktorvna, Associate professor of the Department of Bakery and Confectionery Technology of the National University of Food Technologies
e-mail: [email protected]