Influence of roll crushing of plant material on the consumer characteristics of «Ukrainske» biscuits

Abstract

The study revealed that adding crushed flax seeds to the dough system prolonged the duration of its formation by 5 minutes. It was also noted that the amount of gluten in the dough was 17% less than in the control sample, which had a loose, unbound structure and lower extensibility. The impact of the rollers ensures a high-quality grinding process of flax seeds, which allows mucilage-forming polysaccharides to pass into the liquid phase of the dough and prevent the formation of a continuous gluten structure. It was also found that the necessary rheological properties are provided by adding 4–5% of crushed flax seeds to the dough recipe, while increasing the amount to 6% and above leads to a deterioration in organoleptic characteristics.