Shelf life of composite flour mixtures

Enrichment of food products with proteins, minerals and dietary fiber is possible by introducing grinding some cereal crops into wheat flour, i.e. obtaining composite flour mixtures. To date, there a need to enrich essential fatty acids, especially Linolenic acid (w-3), the deficiency which leads serious disruptions in functioning human body. Analysis lipid composition various oilseed shows that flaxseed oil as source w-3 demonstrates an absolute advantage. The solution problem enrichment acids currently being solved using crushed cake. However, use cake has several disadvantages. First all, studies have shown, amount such mixture should be 15-20% ensure required significantly impairs consumer properties bread. flax seeds directly will reduce their proportion mixture.