New Functional Foods From Two Components Grain Mixture  (Wheat and Flax)

Meleshkina, Е. Р.; Pankratov, G. N.; Vitol, I. S.; Kandrokov, Roman Kh

doi:10.30850/vrsn/2019/2/54-58

Cited by 4 publications

(3 citation statements)

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“…An analysis of the chemical composition of the formed flour varieties indicates an increase in the mass fraction of protein mass fraction by 1.0-2.0%, fat mass fraction in 1.5-3.5 times; fiber mass fraction by 3.4-4.0 times and a decrease in the mass fraction of starch by about 2-4%. Table 6 The chemical composition of the formed varieties of flour The fractional composition of soluble proteins, the ratio of different fractions is important both for evaluating technological properties (gluten formation, its quantity and quality), and for the biological value of proteins, their assimilation degree [4,8,16,17,18,19]. The data presented in Table 7 demonstrate the ratio of soluble proteins fractions in the formed varieties of wheat-flax flour.…”

Section: Regression Analysis: Wf1 Versus Y1mentioning

confidence: 99%

“…First of all, according to various authors' studies the content of such flax meal in the composite mixture should be 15-25% to provide essential fatty acids in the required amount, but such content significantly degrades the consumer properties of bread [4,5]. The direct use of flax seeds will allow one to significantly (3-4 times) reduce the content of products of flax seeds processing in the composite mixture at maintaining the amount of unsaturated fatty acids, primarily of essential linolenic acid, necessary in terms of composition balance [4,8].…”

Section: Introductionmentioning

confidence: 99%

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Technological Schemes for the Processes of Preparation and Milling Binary Grain Mixtures and Biochemical Evaluation of Produced Products

et al. 2020

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A study of the preparation and milling of a grain mixture containing 7% of flax seeds has been carried out in order to obtain a composite wheat-flax flour, in which the entire biopotential of flax seeds was preserved. It was revealed that the preparation of the components of the grain mixture should be carried out independently, in parallel flows. During the wheat grain preparation the cold conditioning was carried out, the modes of which were the following: humidity — 15.5%, dwell time in the water — 24 hours. The optimal conditions for milling the wheat-flax mixture have been determined, which are the following: yield (%) / ash content (%) in 3 break systems (in terms of the 1st break system — grain) for the first break system — 53.5 / 1.00; for the second break system. — 22.2 / 1.11; totally for the first and the second break systems — 75.7 / 1.035; totally for the first, the second and the third break systems — 81.0 / 1.1. The technological schemes have been developed and the new varieties of wheat-flax flour with predetermined technological properties and increased nutritional value have been formed. The approximate indices of yield and quality of the new wheat-flax flour varieties are the following: Flour A — yield 45–50%, lipids 3.6–4.0%, protein 13–13.5%, ash 0.55–0.70%, whiteness — 50 conventional units; Flour B — yield 20–25%, lipids 5.5–6.0%, protein 14–14.5%, ash 0.9–1.25%, whiteness — 22 conventional units; Flour C — yield 70–75%, lipids 4.5–5.0%, protein 13.6–14.0%, ash 0.75–0.90%, whiteness — 36 conventional units. It was indicated that the total lipids content in flour from two-component mixtures increases by about 4 times, and the total protein content in the studied samples increases by 1–2%. The content of linoleic acid (ɷ‑6) in wheat-flax flour samples is 1.6…3.3 times higher than in wheat flour; the content of linolenic acid (ɷ‑3) in wheat-flax flour samples is 36.8…57.2 times higher than in wheat flour (taking into account the total lipids content in the samples). The enrichment of wheat flour due to flax seeds allows to make up the deficiency of PUFA family in the diet of a modern person and to obtain products on a grain basis of a balanced composition.

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Section: Regression Analysis: Wf1 Versus Y1mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Technological Schemes for the Processes of Preparation and Milling Binary Grain Mixtures and Biochemical Evaluation of Produced Products

et al. 2020

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“…New technologies for producing flour with the addition of flax seeds are being developed. As a result, wheat flour is enriched with a number of valuable components, including polyunsaturated fatty acids, which provides the prospect of obtaining new products with high nutritional, biological and medicinal properties [2][3][4][5]. A new technology for producing wheat-flax flour has been developed.…”

Section: Introductionmentioning

confidence: 99%

Productivity of oil flax varieties in the conditions of northern forest steppe of Tyumen region

et al. 2021

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Objective of the research: to study the influence of the norms of mineral fertilizers on the yield and quality of seeds of oil flax varieties in the conditions of the northern forest-steppe of the Tyumen region. The studies were carried out on the experimental field of the State Agrarian University of the Northern Trans-Urals in 2019-2020. The soil of the experimental field is leached chernozem, thin, heavy loamy. Experimental options included: control, without fertilizers; NPK based on seed yield 2 t/ha; NPK based on seed yield of 3 t/ha. Increases in yield from the use of fertilizers in the studied varieties August and Sokol were obtained in 2019, the growing season of which was characterized by the amount of precipitation close to the long-term level. In 2020, when there was a shortage of precipitation, only the Sokol variety showed a positive reaction to fertilizers. Under the influence of fertilizers, the seed oil content of the August variety decreased, while the Sokol variety was at the same level in all variants.

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Protein-fat concentrate for enrichment of wheat flour

et al. 2022

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Wheat flour, especially high grade flour, is significantly impoverished in macro-, micronutrients and other valuable components such as essential amino acids, essential fatty acids, vitamins, minerals, soluble and insoluble dietary fibers. To enrich wheat flour, the authors produced lentil-flax flour (protein-fat concentrate) with the high protein (27.5%) and fat (11.9%) content. The developed technological scheme of the combined grinding of lentil (67%) and flax (33%) seeds included the I–III break systems, sizing system, scratch system, 1–3 reduction systems. When studying physico-chemical and biochemical indicators, it was found that the protein-fat concentrate was close to the corresponding indicators of wheat flour by mechanical characteristics. A significant proportion of the albumin-globulin fraction of soluble proteins (88%), as well as the high content of the most deficient essential α-linolenic acid (6.11% compared to 0.05% in wheat flour with regard to the total fat content) suggest the high nutritional and biological value of the obtained product. Evaluation of an effect of the protein-fat concentrate on the indicators of the finished products (crackers) showed that its introduction in an amount of 15% of the total flour volume not only did not worsen but even improved sensory indices by several criteria. The high total sensory score (32 points) indicates the standard quality of the obtained product. Addition of lentil-flax flour in an amount of 15% of total flour weight in production of bakery products as well as bakery confectionary products will allow extending the assortment of balanced farinaceous products, significantly reducing the deficiency of essential α-linolenic acid in diets upon their consumption according to the physiological norms.

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New Functional Foods From Two Components Grain Mixture (Wheat and Flax)

Cited by 4 publications

References 0 publications

Technological Schemes for the Processes of Preparation and Milling Binary Grain Mixtures and Biochemical Evaluation of Produced Products

Technological Schemes for the Processes of Preparation and Milling Binary Grain Mixtures and Biochemical Evaluation of Produced Products

Productivity of oil flax varieties in the conditions of northern forest steppe of Tyumen region

Protein-fat concentrate for enrichment of wheat flour

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