Biochemical characteristics of new varieties of flour from a binary mixture of wheat and flax

Abstract

Characteristics of the distribution of proteins, lipids, carbohydrates and basic enzyme systems (amylase, protease, lipase) in the formed varieties of wheat-flax flour obtained from a binary mixture consisting of 93% of wheat and 7% of flax seeds were revealed. It was indicated that the total lipids content in flour from two-component mixtures increases about 4 times, and the total protein content in the studied samples increases by 1-2%. An increase of the ratio of the albumin-globulin fraction content in wheat-flax flour samples to alcohol and alkali-soluble proteins content, as well as to its content in wheat flour, in which the part of gluten proteins prevails, was registered. The activity of proteases and amylases in the formed samples of wheat-flax flour changes, but not significantly, and the activity of alkaline lipases (cereal lipases) remains unchanged, while the activity of acid lipases (oilseed 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 wheat-flax flour samples 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 lipids content in the samples). The enrichment of wheat flour due to the entire phytopotential of 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.