vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2024-2-74-80vguit-3440Research ArticleПищевая биотехнологияFood biotechnologyВлияние льняной муки на качество ржаного хлебаThe influence of flaxseed flour on the quality of rye breadhttps://orcid.org/0009-0003-3774-4329ХлоповА. А.KhlopovA. A.

к.с.-х.н., кафедра общего земледелия и растениеводства, пр-т Октябрьский, 133, г. Киров, 610017, Россия

Cand. Sci. (Agric.), general agriculture and crop production department, Oktyabrsky Ave., 133, Kirov, 610017, Russia

akhlopov@yandex.ruhttps://orcid.org/0000-0002-8068-6668ЕфименкоС. Г.EfimenkoS. G.

к.б.н., ведущий научный сотрудник, заведующий лабораторией биохимии, ул. Филатова, 17, Краснодар, 350038, Россия

Cand. Sci. (Bio.), leading researcher, head of the laboratory of biochemistry, 17 Filatov str., Krasnodar Krai, 350038, Russia

biohim@vniimk.ruhttps://orcid.org/0000-0001-8853-1903ЛыбенкоЕ. С.LybenkoE. S.

к.с.-х.н., кафедра общего земледелия и растениеводства, пр-т Октябрьский, 133, г. Киров, 610017, Россия

Cand. Sci. (Agric.), general agriculture and crop production department, Oktyabrsky Ave., 133, Kirov, 610017, Russia

elenalybenko@rambler.ruВятский государственный агротехнологический университетРоссияFederal State Budgetary Educational Institution of Higher Education “Vyatka State Agrotechnological University”Russian FederationВсероссийский научно-исследовательский институт масличных культур им. В.С. ПустовойтаRussian FederationFederal State Budgetary Scientific Institution "Federal Scientific Center "All-Russian Research Institute of Oilseeds named after V.S. Pustovoit"Russian FederationВятский государственный агротехнологический университетRussian FederationVyatka State Agrotechnological UniversityRussian Federation2024060520248627480Copyright © Хлопов А.А., Ефименко С.Г., Лыбенко Е.С., 20242024Хлопов А.А., Ефименко С.Г., Лыбенко Е.С.Khlopov A.A., Efimenko S.G., Lybenko E.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/3440

Семена льна были и остаются востребованными в питании населения нашей страны. Они ценны своим химическим составом и содержат полиненасыщенные жирные кислоты, белок, лигнаны, пищевые волокна, слизи. Известно, что муку из льняных семян можно добавлять в различные виды хлеба на основе пшеничной муки в пределах 5–10%. У изделий может присутствовать льняной запах и вкус. Это ограничивает вывод такого хлеба в массовое производство. В исследованиях было изучено качество ржаного хлеба с добавлением льняной муки различного качества в количестве 10%. В хлеб вносили обезжиренную льняную муку торговой марки «Компас здоровья» а также муку из семян льна сортов ВНИИМК 620 ФН (типичный жирнокислотный состав) и Ы 117 (измененный жирнокислотный состав). Было установлено, что наибольшее количество жира (8,1%), и омега-3 жирных кислот (44,5%) содержится в ржаном хлебе с добавлением в тесто муки из семян льна сорта ВНИИМК 620 ФН. Превышение доли омега-3 жирных кислот в хлебе этого варианта по сравнению с контролем (8,4%) составило более чем в 5 раз. Хлеб других вариантов содержал около 25–26% омега-3 жирных кислот. По органолептическим и физико-химическим показателям качество хлеба с льняной мукой из семян сорта ВНИИМК 620 ФН находились близко к контролю и было лучшим по совокупности показателей среди изучаемых вариантов хлеба.

Flax seeds have been and remain in demand in the nutrition of the population of our country. They are valuable for their chemical composition and contain polyunsaturated fatty acids, protein, lignans, dietary fibers, and mucus. It is known that flaxseed flour can be added to various types of bread based on wheat flour in the range of 5-10%. The products may have a flaxseed smell and taste. This limits the output of such bread into mass production. The research examined the quality of rye bread with the addition of flaxseed flour of various qualities in an amount of 10%. Low-fat flaxseed flour of the Compass of Health trademark was added to the bread, as well as flour from flax seeds of the VNIIMK 620 FN varieties (typical fatty acid composition) and Y 117 (modified fatty acid composition). It was found that the largest amount of fat (8.1%) and omega-3 fatty acids (44.5%) is contained in rye bread with the addition of flax seed flour of the VNIIMK 620 FN variety to the dough. The excess of the proportion of omega-3 fatty acids in bread of this variant compared to the control (8.4%) was more than 5 times. The bread of the other variants contained about 25-26% omega-3 fatty acids. According to organoleptic and physico-chemical indicators, the quality of bread with flaxseed flour from seeds of the VNIIMK 620 FN variety was close to control and was the best in terms of aggregate indicators among the studied bread options

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The authors declare that there are no conflicts of interest present.