Izhevska O. Improvement of the technology of bakery foods by using flax seed meal

The thesis is devoted to the use of flax seed meal in bakery products to enrich its physiologically functional ingredients and to expand the range of health research is products.The object baked bakery products.Metody technology research - sensory, chemical, physical, chemical, analytical, microbiological research methods of the use of modern equipment and information technology, mathematical methods of experimental design and processing of research results. It is proved that the chemical composition FSM dominated by wheat flour content for the full amino acid composition of protein, dietary fiber, polyunsaturated fatty acids, minerals and vitamins. The method of mathematical modeling of optimized technological measures to improve the quality of bread FSM and developed and approved normative documentation for three new products from FSM.