Abstract
This article discusses the qualitative indicators of pasta products obtained by partially replacing high-quality whea t powde r wit h flaxsee d cak e . Thi s i s du e t o th e fac t tha t flaxsee d cak e ha s a hig h energ y valu e , i s ric h i n essentia l protei n , macr o -, microelement s an d vitamin s , fat s remainin g i n flaxsee d cak e afte r fa t extractio n hav e al l usefu l propertie s , contai n alpha-linoleni c (omega-3) fatt y aci d , a s wel l a s othe r unsaturate d fatt y acid s . Afte r th e procedur e o f " pressin g " o f ra w material s , organolepti c an d Physico-chemica l parameter s wer e considere d , th e indicato r o f shap e preservatio n afte r th e " cookin g " proces s wa s determine d . Quality indicator s o f GOST 31743-201 7 " Past a . General technica l condition s ", GOST 31964-201 2 " Past a . Acceptanc e rule s an d method s fo r determinin g qualit y ", GOST 10974-9 5 " Fla x cak e . Technica l condition s " ar e define d i n accordanc e wit h regulator y an d technica l document s . The enrichmen t o f past a wit h fla x cak e improve s th e biologica l , nutritiona l propertie s o f th e produc t an d allow s yo u t o replac e high-qualit y whea t flou r wit h economi c ra w material s . The result s o f th e stud y obtaine d b y qualit y indicator s mee t th e establishe d requirement s . The moistur e conten t o f past a whe n replacin g premiu m whea t powde r b y 3.8%, 7.7% an d 15.5% wit h fla x cak e i s 28% ( afte r th e procedur e o f " pressin g ra w material s "). The us e o f fla x cak e a s a ra w materia l reduce s th e cookin g tim e o f past a , ensure s tha t th e mol d afte r cookin g wil l mee t th e requirement s an d wil l no t stic k togethe r .