GLUTEN-FREE FLAX FLOUR PRODUCTION METHOD

The purpose of the study is to improve the technology for producing gluten-free flaxseed flour and study its chemical composition. Objectives: to develop a technological scheme for producing gluten-free flaxseed flour; to determine the effect of extrusion processing on the chemical composition of gluten-free flaxseed flour, in particular on the protein complex; to determine the moisture-binding ability of flour. Flax seeds are a promising raw material for producing gluten-free flour for the purpose of modeling recipes for bakery and flour confectionery products. Flaxseed flour can be used as a stand-alone product or as an additive to a flour mixture. The developed technology includes additional extrusion processing of flaxseed cake. Due to short-term exposure to high temperature (140 °C), the availability of nutrients and the digestibility of proteins increase, as the native structure of the protein molecule changes. The resulting gluten-free flour is characterized not only by the absence of gluten, but also has a high-quality protein complex containing 17 amino acids, 8 of which are essential and cannot be synthesized by the human body, but enter it only with food. The study found such essential amino acids as lysine (0.72 %), phenylalanine (1.06 %), leucine and isoleucine (1.08 %), methionine (0.43 %), valine (0.97 %). ), threonine (0.89 %) and tryptophan (0.05 %). The total proportion of essential amino acids is 5.20 %. The addition of flax flour to premium wheat flour increases the moisture-binding properties of the flour mixture, which has a positive effect on the quality of the dough, which acquires optimal rheological characteristics, is easily kneaded and shaped.