Technological solutions for improving bread quality using a wheat-flaxseed mixture

. Introduction. Nowadays increasing attention is being paid to the availability of fortified foods on the consumer market that can prevent nutrition-related diseases and improve health. Flaxseed products can be a source of essential nutrients; as recent research has revealed a wide range of properties that make them suitable for use as a nutraceutical. Based on these data, a decision has been made to fortify bread by replacing some of the wheat flour with flaxseed flour. This substitution leads to a decrease in the quality of finished products. Therefore, pectin extracts (PE) from wild-growing raw materials have been used to improve the structural and mechanical properties of the dough.

The goal of the research was to develop technological solutions for improving the quality of bread based on a wheat-flaxseed flour mixture.

The methods. Standard methods employed in the food industry were used in the research. Bread samples were baked using the trial laboratory baking method.

The results. The article presents experimental data on the quality of pectin extracts from wild-growing raw materials and their effect on the course of the dough fermentation process. Their positive effect on the quality of bread made from a wheatflaxseed flour mixture and the staling process has been demonstrated.

Conclusion. When baking bread from a wheat-flaxseed mixture, it is advisable to add pectin extracts from non-traditional plant materials, such as rose hips, hawthorn, viburnum, and lemon balm, to the dough at a dosage of 15%. The addition of PE from wild-grown raw materials helps extend the shelf life of products and impart preventative properties.

1. Burakova L.N. Justification and development of bakery products enriched with Arctic plant raw materials // Food Industry. 2022. Vol. 7, No. 2. P. 44-51. https://doi.org/10.29141/2500-1922-2022-7-2-[In Russ.]

2. Vardanyan L.R., Harutyunyan S.A., Torosyan G.O. Study of the antioxidant activity of plant raw materials as a natural stabilizer of food products // Equipment and technology of food production. 2025. Vol. 55, No. 3. P. 485-495. https://doi.org/10.21603/2074-9414-2025-3-2586. [In Russ.]

3. Vinnitskaya V.F., Palfitov V.F. Studies of the content of biologically active substances in the leaves of fruit crops and plant extracts based on them // Technologies of the food and processing industry of the agro-industrial complex healthy food products. 2020. No. 2. P. 115-121. https://doi.org/10.24411/23116447-2020-10050. [In Russ.]

4. The influence of flaxseed flour on the rheological properties of dough from a mixture of wheat and flaxseed flour and the quality of bread / Koneva S.I. [et al.] // Engineering and technology of food production. 2019. Vol. 49, No. 1. P. 85-96. https://doi.org/10.21603/2074-9414-2019-1-85-96. [In Russ.]

5. Vikhrova E.A. Possibility of Using Flaxseed Flour in the Production of Bakery Products // Bulletin of KrasSAU. 2022. No. 1. P. 197-203. https://doi.org/10.36718/1819-4036-2022-1-197-203. [In Russ.]

6. Zubova E.V. Biotechnological aspects of the production of traditional and functional bakery products // Bulletin of the Nizhny Novgorod State Agrotechnological University. 2025. No. 1 (45). P. 97-108. [In Russ.]

7. Perfilova O.V. New variety of bread with rose hips // Achievements of Science and Technology of the Agro-Industrial Complex. 2010. No. 8. P. 77-78. [In Russ.]

8. Prichko T.G., Droficheva N.V. Fruits of rare crops as sources of antioxidants for the development of functional foods // Fruit growing and viticulture of the South of Russia. 2023. No. 83 (5). P. 151-163. https://doi.org/10.30679/2219-5335-2023-5-83-151-163. [In Russ.]

9. Revyakina N.A., Sokol N.V. Study of the quality of hawthorn and rose hips as a raw material source for pectin extracts // Actual biotechnology. 2022. No. 1. P. 323. [In Russ.]

10. Revyakina N.A., Sokol N.V. Comprehensive assessment of the quality of flour composite mixtures from wheat and flaxseed flour for the production of fortified bread // New technologies. 2023. Vol. 19, No. 3. P. 78-86. https://doi.org/10.47370/2072-0920-2023-19-3-78-86. EDN MUDRGR. [In Russ.]

11. Sanzharovskaya N.S., Sokol N.V. Feasibility of using chaenomeles fruit extract in wheat bread technology // Polzunovsky Vestnik. 2024. No. 2. P. 19-26. https://doi.org/10.25712/ASTU.20728921.2024.02.003. [In Russ.]

12. Ushchapovsky V.I., Goncharova A.A., Minevich I.E. Influence of the method of adding flaxseed flour on the properties of bakery products // Vestnik of KrasSAU. 2022. No. 11. P. 183-191. https://doi.org/10.36718/1819-4036-2022-11-183-191. [In Russ.]

13. Khatko Z.N., Naumova E.V. Influence of pectin substances on the activation of starters for ryewheat mini-bread // New technologies. 2020. No. 1. P. 75-86. https://doi.org /10.24411/2072-0920-202010108. [In Russ.]

14. Khlopov A.A., Efimenko S.G., Lybenko E.S. Influence of flaxseed flour on the quality of rye bread // Bulletin of VSUET. 2024. Vol. 86, No. 2. P. 74-80. https://doi.org/10.20914/2310-1202-2024-2-74-80. [In Russ.]

15. Shaltumaev T.Sh., Mogilny M.P., Sigareva M.A. Use of flax seed processing products for the production of products with increased nutritional value // News of universities. Food technology. 2015. No. 5/6. P. 42-45. [In Russ.]

16. Flax and flaxseed oil: an ancient medicine & modern functional food / A. Goyal [et al.] // Journal Food Sci. Technol. 2016. Vol. 51, No. 9. P. 163-165