Wheat-Linen Flour: Conditions for Producing and Biochemical Features

Autor: S. N. Kolomiets, E.P. Meleshkina, I. A. Kechkin, Yu. R. Nagainikova, I. S. Vitol, G. N. Pankratov
Rok vydání: 2020
Předmět:
Zdroj: Russian Agricultural Sciences. 46:404-409
ISSN: 1934-8037
1068-3674
DOI: 10.3103/s1068367420040138
Popis: A study into the preparation and grinding of a grain mixture containing 7% flax seeds was 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. The optimal extraction conditions for the wheat-flax mixture were determined, which were the following: Extraction (%)/Ash content (%) on three break systems (in terms of I break system–grain)—53.5/1.00 for the I break system; 22.2/1.11 for the second break system; 75.7/1.035 total for I + II break systems; 81.0/1.1 total for I + II + III break systems. Technological schemes have been developed and new grades of wheat-flax flour have been created with predetermined technological properties and increased nutritional value. Peculiarities of the distribution of proteins, fats, carbohydrates and basic enzyme systems in the new grades of wheat-flax flour obtained from a binary mixture consisting of 93% wheat and 7% flax seeds were revealed. It was shown that the total fat content in flour from two-component mixtures increased by approximately four times, and the total protein content in the studied samples increased by 1–2%. An increase in the proportion of the albumin-globulin fraction in wheat-flax flour samples was noted. The activity of acid lipases is approximately 1.5 times higher than the activity of alkaline lipases in the studied samples of wheat-flax flour. The content of linoleic acid (ω-6) in the samples of wheat-flax flour is 1.6–3.3 times higher than in wheat flour; the content of linolenic acid (ω-3) in wheat-flax flour samples is 36.8–57.2 times higher than in wheat flour (taking into account the total fat content in the samples). Bread from new grades of flour received a high tasting score. The enrichment of wheat flour due to the entire phytopotential of flax seeds will make it possible to compensate for the lack of PUFA family in the diet of a modern person and to obtain products of a balanced composition.
Databáze: OpenAIRE
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