About the issue
Publications
2026
2025
2024
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
Partners
2014 (published: 11.09.2014)
Number 3(21)
Home
>
Issue
>
Development of frozen pastry from linseed flour
Barsukova N.V., Tyrlova O.Y.
Keywords: linseed flour, viscous unleavened dough, piping and instrumentation diagram, frozen pastry.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Development of frozen pastry from linseed flour
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.
Read the full article
Read the full article
Keywords: linseed flour, viscous unleavened dough, piping and instrumentation diagram, frozen pastry.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License