Use of flax processing products in the food industry

The article analyzes the results of research in the field of nutrition physiology. The expediency of adding flax processing products to bakery products and determining the optimal ratio of wheat and flax flour in the production technology of bread enriched with omega-3 fatty acids has been scientifically substantiated. The recipe for wheat bread with the addition of flax seeds was developed, the physicochemical parameters (moisture, acidity, porosity) of the dough and the finished product were comprehensively investigated at the entire technological stage of production. Organoleptic properties of wheat-flax bread and indicators of biological value of flax and wheat flour were determined. Vitamins E and C, which exhibit antioxidant properties in the body, were also present in much larger quantities in flax flour compared to wheat flour. This indicates that flax seeds are an excellent source of enrichment of the body in antioxidant vitamins.