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Документ Study of dough fermentation process with flax seeds(2023) Bondarenko, Yuliia; Andronovich, Galina; Kaprelyants, Leonid; Bilyk, Olena; Naumenko, OksanaThe article investigates the fermentation processes in wheat dough containing whole and crushed flax seeds in dry and soaked states. It was found that in the process of fermentation in samples with whole flax seeds in dry and moistened states, the amount of carbon dioxide released slightly increases compared to the control. In the samples with crushed flax seeds in dry form and with moistened crushed flax seeds, the total amount of carbon dioxide released is higher than in the control sample by 16.5 % and 19.0 %, respectively. In the sample with crushed flax seeds, the nature of the dynamics of carbon dioxide release differs from the control sample, namely, a one-stage fermentation is observed. At the same time, the peak of carbon dioxide emission was observed almost 30 minutes later than in the control sample. The use of moistened whole and crushed flaxseeds results in a slightly lower intensity of carbon dioxide emission compared to dry samples. Based on the analysis of the dynamics of carbon dioxide emission, it is recommended to reduce the duration of dough fermentation for the sample with whole flax seeds to 90 minutes, and for the samples with crushed seeds and soaked flax products to 60 minutes. It was found that the introduction of whole and crushed flax seeds in a moistened form slows down the rise of the dough due to the thickening of the dough system with water-soluble and insoluble flax dietary fiber, reducing fermentation and the formation of sugars in the dough system.Документ Studying the influence of golden flax seeds on the process of formation and maturation of wheat dough(2020) Bondarenko, Yuliia; Bilyk, Olena; Kochubei-Lytvynenko, Oksana; Andronovich, GalinaModel experiments were carried out to establish the effect of flax seeds on the processes that form and mature wheat-flour dough. The study objects were wheat flour of the highest grade (control) and a mixture of wheat flour of the highest grade and whole flax seeds in the amount of 15 % by weight of flour (experimental sample), as well as dough made from them. It was found during the research that the introduction of flax seeds to the dough system prolongs the duration of its formation by 22 minutes. In this regard, when making wheat bread with the addition of whole flax seeds, it is necessary to provide for an extended duration of kneading the dough. Along with this, the formation of the amount of gluten in the dough was observed that is less by 17 % than that in the control, and which had a low unbound structure and less stretchability. The reason for this is that the slime-forming polysaccharides of flax seeds enter the liquid phase of the dough, thereby enveloping the protein substances, limiting their swelling, and, by sticking to the gluten frame, prevent the formation of a solid gluten structure. This further predetermines the formation of products of a smaller volume. Studying the effect of flax seeds on dough maturation processes in terms of the amount of released carbon dioxide during fermentation has shown that in a sample with flax, the duration of dough fermentation can be reduced to 90 minutes. The result of this study has also established that in the sample with the addition of whole seeds, due to the influence of water-soluble polysaccharides of flax, the accumulation and fermentation of sugars in the dough system occurs to a lesser extent than that in control. The introduction of flax seeds leads to a decrease in the susceptibility of starch to gel formation. Consequently, it can be predicted that starch grains will not be able to bind enough water and, during baking, a less elastic crumb will be formed.