Production and use of flaxseed malt

Abstract

Nowadays, sprouting grain and seeds has become a steady trend in healthy eating. Sprouted crop seeds are called malt. Malt products improve the quality of baked goods and have a health improving effect on the human body. Flaxseeds contain all the macronutrients needed for a healthy diet. The purpose of the work is to obtain flaxseed malt and evaluate its use as an ingredient in flour products. The objects of the research were oilseeds: initial and sprouted, as well as muffins prepared with their use. Germination of seeds was carried out in special trays at a temperature of 18 – 20°C with the addition of water in a ratio of 2:1. The seeds were germinated for 5 days with periodic moistening. The seed germination process was stopped by drying to the required moisture content. There are proposed methods for obtaining various types of malt products from flax seed. The influence of malt products on the quality of muffins was investigated to assess the prospects for the use of flax malt. The positive effect of flax malt is shown on the technological and organoleptic properties when replacing 10% of wheat flour of muffins when carrying out test laboratory baked goods. Malt contains products of limited hydrolysis of polysaccharides, proteins: oligosaccharides, polypeptides, which have high biological activity. The introduction of such additives into the formulation of products increases their saturation with biologically active substances