The Effect of Flax Oil Cake on the Structural and Rheological - Properties of Pasta

This article discusses the qualitative indicators of pasta products obtained by partially replacing high-quality wheat powder with flaxseed cake. This is due to the fact that flaxseed cake has a high energy value, is rich in essential protein, macro-, microelements and vitamins, fats remaining in flaxseed cake after fat extraction have all useful properties, contain alpha-linolenic (omega-3) fatty acid, as well as other unsaturated fatty acids. After the procedure of "pressing" of raw materials, organoleptic and Physico-chemical parameters were considered, the indicator of shape preservation after the "cooking" process was determined. Quality indicators of GOST 31743-2017 "Pasta. General technical conditions", GOST 31964-2012 "Pasta. Acceptance rules and methods for determining quality", GOST 10974-95 "Flax cake. Technical conditions" are defined in accordance with regulatory and technical documents. The enrichment of pasta with flax cake improves the biological, nutritional properties of the product and allows you to replace high-quality wheat flour with economic raw materials. The results of the study obtained by quality indicators meet the established requirements. The moisture content of pasta when replacing premium wheat powder by 3.8%, 7.7% and 15.5% with flax cake is 28% (after the procedure of "pressing raw materials"). The use of flax cake as a raw material reduces the cooking time of pasta, ensures that the mold after cooking will meet the requirements and will not stick together. 

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