Effect of defatted flour of oilseeds and topinambur flour on rye bread quality and safety

Studying the influence of meats from wheat and oat germs, and rose hips, on the formation of quality of rye­w heat dough and bread

“…It has been established that when it is added, the composition of the liquid phase of the dough improves, and it helps to intensify microbiological processes. However, the introduction of flax meal is accompanied by a decrease in the gas-retaining ability of the semi-finished products and, as a result, a decrease in the specific volume, shape stability and porosity of the finished products [8]. This effect limits the amount of flaxseed meal in bread recipes to 5 % by weight of flour.…”