Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

2014 (published: 11.09.2014)

Number 3(21)

Home > Issue > Development of frozen pastry from linseed flour

UDC 536.71

Development of frozen pastry from linseed flour

Barsukova N.V., Tyrlova O.Y.

The article presents the advantages of  linseed flour, proved the possibility and feasibility of its use in the manufacture ofpastries, including gluten-free food.  The authors developed the compounding and the manufacturing techniques of viscous unleavened dough on the basis of linseed flour with use of the structure-forming agents. The dough has the high plasticity and elasticity, its properties are similar to the traditional dough from wheat flour. The dough from the linseed flour is suitable for the production of dumplings, hinkaley, pizza, which centrally produced and sold in frozen form. The process flow chart and the piping and instrumentation diagram for production of frozen linseed pastry were considered in order to implement in industrial production. The sensory quality parameters and shelf life of semi-finished products were evaluated. The quality characteristics of semi- and finished products were estimated.
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Keywords:  linseed flour, viscous unleavened dough, piping and instrumentation diagram, frozen pastry.

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