Promising Russian developments in the production of flour products with flax seeds and products of their processing

The article is devoted to the systematization of scientific developments of domestic scientists in the sphere of oilseeds flax processing and their use in technologies of flour products. Oilseed flax is the only oilseed crop in which almost all anatomical parts are important for industrial processing. The use of oil flax in the food industry is due not only to the presence of biologically valuable nutrients, but also to the functional and technological properties inherent in the products of their processing. It is shown that along with whole and ground flax seeds, not only flax seeds processing products (full-fat, semi-fattened, skimmed and oil), but also bran and cryopowder from seeds are widely used in the above food technologies. Flax seed hydrocolloids or dry polysaccharide extract deserve special attention, which are of interest not only from the technological point of view (analog of xanthan gum, guar gum), but also from the medical and biological position, since they perform prebiotic function in the human body. Analysis of numerous domestic sources of scientific, technical and patent information allows us to conclude that flax seeds are, on the one hand, a well-known and widely used raw material. On the other hand, it should be noted that there are still a number of insufficiently elaborated directions, in particular, additional research is needed, which will allow to realize on an industrial scale economically competitive technologies of production of flour products, maximizing the potential (technological and medical and biological) of non-starch polysaccharides, lignans and other biologically active compounds of flax seeds