Technology of bakery products in the form of brioche made from wheat-flax-camelina flour
Authors:
Roman Kh. Kandrokov, Angelina R. Firsanova, Oleg A. Suvorov
Abstract:
Obtaining products from processing two- or three-component grain mixtures (e.g. based on grain and oilseed crops) ensures obtaining products of a balanced composition, the presence of nutraceuticals in the required quantities, substances with therapeutic and prophylactic properties that can be used in the production of special-purpose food products. The purpose of the research was to develop a technology for bakery products (brioche) from enriched composite three-component wheat-flax-camelina flour of various ratios. The authors developed a recipe and technology for brioche from wheat-flax-camelina flour and determined physicochemical and organoleptic indicators of wheat-flax-camelina flour of various ratios. It was found that the best characteristics were demonstrated by the brioche sample prepared from the composite flour mixture containing 15 % flax-camelina enriching component. According to organoleptic indicators, in comparison with the control sample made from premium wheat bakery flour, the brioche sample with the addition of 10 % flax-camelina flour was optimal. The brioche sample with the addition of 20 % flax-camelina flour had a pronounced bitterness and an insufficiently uniform structure. It was revealed that with an increase in the amount of flax-camelina component in the composite flour mixture for the brioche recipe, the porosity of the finished product decreased by 4.6–18.3 %. With the addition of 5 and 20 % flax-camelina flour, the mass fraction of moisture in the finished product decreased by less than 1 %, and with the addition of 10 and 15 %, it increased by 1–2 %. It has been determined that with the introduction of flax-camelina flour, the content of proteins, fats and essential amino acids in brioche increases, while the amount of carbohydrates in the product decreases. The authors established that an increase in the amount of flax-camelina component in the composite flour wheat-flax-camelina mixture leads to an increase in the biological value and a decrease in the energy value of brioche.
Keywords:
wheat-flax-camelina flour; bakery products; brioche; quality indicator; fortification
For citation:
Kandrokov R.Kh., Firsanova A.R., Suvorov O.A. Technology of bakery products in the form of brioche made from wheatflax-camelina flour. Индустрия питания|Food Industry. 2025. Vol. 10, No. 2. Pp. 15–23. DOI: 10.29141/2500-1922-2025-10-2-2. EDN: GZLCRW.
