Obtaining of gluten-free pizza dough based on flaxseed flour

Flaxseed flour is a promising raw material as a base or additive ingredient for producing of gluten-free production. It has got high sensory characteristics, and it is also a valuable source of several nutrients (including vitamins and minerals). Thus, food products enriched with flaxseed flour may have functional properties. Based on the results of researches on using flaxseed flour in bakery products formulations, there was revealed the advisability of complete replacement of wheat flour in classic pizza dough formulation with flaxseed flour. The advantages of flaxseed pizza dough are time reduction of the fermentation process from 24 h at 2…6 °C to 1 h at 15…25 °C, increased nutritional value and high sensory properties. The obtained dough formulation was used in the developed technology of mushroom pizza on flaxseed flour and can be implemented at the existing food industry enterprises, including catering enterprises.