Shelf life of composite flour mixtures

Ivan Kechkin,Dmitriy Fedorov,Marina Yakovchenko,Irina Glebova,Elena Gurkovskaya,Vladimir Ermolaev,A Valiev,D.I Zhilyakov,R Nizamov,A Taylan,I Safiullin,F Nezhmetdinova,W Heijman,D.A Zyukin,B Ziganshin,M Kalimullin,M Nizamutdinov

doi:10.1051/bioconf/20213700074

Abstract

Enrichment of food products with proteins, minerals and dietary fiber is possible by introducing grinding products of some cereal crops into wheat flour, i.e. obtaining composite flour mixtures. To date, there is a need to enrich food products with essential fatty acids, especially Linolenic acid (w-3), the deficiency of which leads to serious disruptions in functioning of the human body. Analysis of the lipid composition of various oilseed crops shows that the composition of flaxseed oil as a source of w-3 demonstrates an absolute advantage. The solution to the problem of flour enrichment with essential fatty acids is currently being solved by using crushed flaxseed cake. However, the use of flaxseed cake has several disadvantages. First of all, as studies have shown, the amount of such flaxseed flour in the composition of the composite mixture should be 15-20% to ensure the required amount in essential fatty acids, which significantly impairs the consumer properties of bread. The use of flax seeds directly will significantly reduce their proportion in the composition of the composite mixture.

Highlights

Grinding flax seeds with a fat content of less than 30% for the subsequent enrichment of wheat flour presents significant difficulties and is practically impossible to carry out in existing flour mills.a rational solution for obtaining bakery flour enriched with essential fatty acids is to develop a technology for grinding a grain mixture, which should contain flax seeds.The amount of secondary raw materials formed during the grain processing at flour mills is on average 21.3% of the total volume of flour production
A rational solution for obtaining bakery flour enriched with essential fatty acids is to develop a technology for grinding a grain mixture, which should contain flax seeds
The basic trend for premium wheat flour is a linear dependence of the change in the fat acidity value along the shelf life period in this range

Summary

Introduction

Grinding flax seeds with a fat content of less than 30% for the subsequent enrichment of wheat flour presents significant difficulties and is practically impossible to carry out in existing flour mills. The amount of secondary raw materials formed during the grain processing at flour mills is on average 21.3% of the total volume of flour production. One of the directions to integrate processing of the main grain raw material into processing of secondary products is biotransformation of the former, aimed at obtaining products with structurally modified biopolymers with desired functional and technological properties. The wide range of the raw material base including grain, leguminous crops and by-products of their processing allows researchers to speak about the possibility and necessity of their use to create products based on directed biocatalysis, which have increased nutritional and biological value, and a given composition as well as given functional and technological properties

Experimental section

An alternative way of producing wheat-flax flour

Results

Conclusion