ANALYSIS OF THE CHEMICAL COMPOSITION OF WHEAT GERM AND OILSEED FLAX SEEDS

Abstract

Bakery products are made on the basis of refined raw materials and have an unbalanced
composition of nutrients. The aim of the work was to develop recipes and technologies for bread with
biological value from a multicomponent mixture (MS) of dry components using vegetable raw materials.
The work was performed at the Namangan Institute of Engineering and Technology. Bread formulations have been developed, which include: wheat flour, baking yeast, table salt, persimmon powder, wheat germ (PP) and oilseed flax (SL). A technology for making MS bread is proposed, which provides the most complete binding of liquid vegetable oil with prescription components. The results of determining the organoleptic and physico-chemical quality indicators, changes in the storage process, the degree of satisfaction of the average daily need for nutrients and energy when using a single serving of bread from MS with wheat germ (PP) and oilseed flax (SL) are presented. The developed bread contains polyunsaturated fatty acids and tocopherols (vitamin E) in quantities that allow them to be classified as functional foods.