IMPROVING THE FOOD VALUE OF BAKERY PRODUCTS USING FLAX FLOUR

The article discusses the increase in the nutritional value of bakery products using flax flour.To improve the nutritional value of food products, it is necessary to increase the content of protein, vitamin, and mineral compounds in them. In many countries, this issue is resolved in 3 main areas: the use of traditional types of protein raw materials of animal and vegetable origin as fortifiers, and the use of concentrated protein products; rational use of nutrients in the raw material in a natural way; the use of protein substances, vitamins, micro and macro elements obtained by microbiological and chemical synthesis.There are a number of shortcomings in the currently existing traditional methods of food production.

As a result of the research, the vitamin composition (mg / 100g): P − active substances − 324.6; C – 230.0; β-carotene − 7,8; PP − 0.36; B6 − 0.2; B2 − 0.11; B1 − 0.06. As a result of the research it was found that in high quantities of fat-soluble vitamins-tocopherol (alpha, delta, gamma), as well as vitamins B1 and B6, folic acid, and in small quantities-vitamin B2 and nicotinic acid.

In order to create functional foods for the use of flax seeds and flax processing products, the nutritional value of flax seeds has been determined, which consists of the following characteristics: biological value and biological efficiency.

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