Investigation of flaxseed meal proteins and their influence on wheat dough

Abstract

Technology and equipment of food production 15 was formed. According to scientific research, functional foods include products that have a beneficial effect on human health if consumed regularly at effective doses. Such products contain functional ingredients that exert a biologically significant positive effect on the human body, which helps to adapt to environmental influences, prevent diseases and early aging [3]. The main types of functional ingredients include dietary fiber (soluble and insoluble), vitamins (A, E, B, etc.), minerals (such as Ca, Fe, I, Se), lipids containing unsaturated fatty acids (ω 3 , ω 6), antioxidants, oligosaccharides (as a substrate for beneficial bacteria), some types of beneficial microorganisms (bifidobacteria, etc.). From a medical, biological and hygienic point of view, the content of functional ingredients in food should be sufficient for providing 20-50 % of the average daily need of the body in these ingredients. But this is ensured with the usual level of product use. In special-purpose products, this content may be higher [4]. Along with functional ingredients, the enrichment of food with high-grade proteins is important. Protein in the human body can only be formed from the protein of food. The average standard daily physiological norm of protein for