Open AccessRational use of wheat processing products to create a composite flour mixture
Author(s) -
Galina A. Gubanenko,
Л В Наймушина,
Kseniya Zhukova,
A Rechkina,
Larisa Mayurnikova,
О. В. Киселева
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/421/6/062006
Subject(s) - food science , wheat flour , pomace , organoleptic , chemical composition , chemistry , dietary fiber , composition (language) , whole wheat , organic chemistry , philosophy , linguistics
The article presents data on the chemical composition of the powder from sprouted wheat pomace, which determines its high nutritional value: dietary fiber (45%), vitamins, mg / 100g (C - 450, P-active substances 390), minor components, mg / 100g (flavonoids 690, chlorophyll 41, tannins 1310) and minerals, mg / 100g (calcium 60, magnesium 85, phosphorus 300, iron 6.8). The resulting powder is able to provide a daily physiological need for minor components from 41 to 1950%, for micro and macromineral substances from 6 to 48%. It also strengthens the functional significance of the main components in the composition of enriched products due to biologically active substances and dietary fiber. Titrimetric, photometric, and spectrophotometric standardized methods were used in the study of the powder chemical composition and the quality indicators of the composite flour mixture. The composition is justified. A rational ratio of wheat, hemp flour, and powder from sprouted wheat pomace - 70:20:10 respectively is determined, based on the results of organoleptic and physico-chemical indicators. The study revealed increased nutritional value compared to wheat flour. The developed composite flour mixture is able to meet 40 % of physiological norm in terms of nutrients and more than 5000% in selenium; it can be considered as an alternative to wheat flour for the development of enriched food products.