Open AccessUse of energy dispersive X-ray spectral analysis in a scanning electron microscope system to evaluate the mineral composition of grain bread
Author(s) -
Еlena Kuznetsova,
D.S. Uchasov,
Tatyana Bychkova,
Kristina Vlasova,
О. В. Кузнецова
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/940/1/012084
Subject(s) - triticale , zinc , cadmium , endosperm , manganese , aleurone , chemistry , mineral , scanning electron microscope , selenium , metallurgy , materials science , mineralogy , agronomy , biology , biochemistry , composite material
The concentration of 18 basic elements (in% by weight) contained in the morphological parts of wheat, rye and triticale grains was studied. It is established that the nature of the distribution of micronutrients is determined by their biological role. The elements are part of enzymes: manganese, iron and zinc prevail in the nucleus. Phosphorus, potassium, magnesium are found in greater quantity in the vital layer of aleurone. Cobalt, nickel, aluminum, calcium, chromium, copper, selenium and cadmium dominate the grain surface. The largest amount of mineral elements in the grain is concentrated in the seed. The distribution of metals in triticale grains is characterized by characteristic patterns of wheat and rye. In the distribution of mineral elements in wheat, rye and triticale grains, differences are observed, which are explained by the specific characteristics of these plants. From the grain studied, cereal bread was prepared unmatched on a thick grain leaven. The analysis of the mineral content of the grain bread showed that it was enriched with all major biogenic mineral elements and contained toxic metals (lead and cadmium) in a quantity not exceeding the CMP. A strong negative correlation has been established between levels of certain biological and toxic elements in grain and in pain. The revealed relationship indicates the possibility of switching from dispersive X-ray spectroscopy in a scanning electron microscope system to predict the quality and safety of grain pain, particularly for predicting of the content heavy metals in finished bakery products.