| Autor: |
Vitol Irina S., Meleshkina Elena P., Kechkin Ivan A., Pankratov Georgy N. |
| Jazyk: |
English<br />French |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
BIO Web of Conferences, Vol 32, p 03006 (2021) |
| Druh dokumentu: |
article |
| ISSN: |
2117-4458 |
| DOI: |
10.1051/bioconf/20213203006 |
| Popis: |
An innovative approach to the obtaining of wheat-flax flour has been developed, it is based on the use of polished wheat groats and semolina for subsequent grinding together with flax seeds. The technological scheme for grinding a two-component grain mixture included one break system and three reduction systems. It is found that the introduction of flax seeds into the milling grist has a significant effect on all quality indicators, and the greatest effect was revealed at the processing of a mixture of semolina and flax seeds. Statistical analysis made it possible to establish a linear character of the dependence of the flour whiteness on the yield (R = 0.96 - 0.99). The protein and fat content in wheat-flax flour № 1 (wheat groats + flax) is 14.0% and 3.8%, and in wheat-flax flour № 2 (semolina + flax) – 12.5% and 3.6%, respectively. The essential linolenic acid content in wheat-flax flour №1 and №2 is 49.34% and 45.55%, respectively, while it is 2.95% for top-grade wheat flour. The new approach made it possible to significantly simplify the grinding process, abandon multi-grade grinding, and achieve a uniform distribution of fat among flour varieties. The resulting wheat-flax flour contains the required amount of PUFAs in accordance with the recommended consumption rates and the inclusion of products from it in the diet of a modern person can compensate for the lack of PUFAs of the ɷ-3 family. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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