Shelf life of composite flour mixtures

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...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Kechkin Ivan, Ermolaev Vladimir, Gurkovskaya Elena, Glebova Irina, Yakovchenko Marina, Fedorov Dmitriy
Formato:	article
Lenguaje:	EN FR
Publicado:	EDP Sciences 2021
Materias:	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991
Acceso en línea:	https://doaj.org/article/c29d82f93adf45948d6b5759160df7fb
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:c29d82f93adf45948d6b5759160df7fb
record_format	dspace
spelling	oai:doaj.org-article:c29d82f93adf45948d6b5759160df7fb2021-11-08T15:17:30ZShelf life of composite flour mixtures2117-445810.1051/bioconf/20213700074https://doaj.org/article/c29d82f93adf45948d6b5759160df7fb2021-01-01T00:00:00Zhttps://www.bio-conferences.org/articles/bioconf/pdf/2021/09/bioconf_fies2021_00074.pdfhttps://doaj.org/toc/2117-4458Enrichment 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.Kechkin IvanErmolaev VladimirGurkovskaya ElenaGlebova IrinaYakovchenko MarinaFedorov DmitriyEDP SciencesarticleMicrobiologyQR1-502PhysiologyQP1-981ZoologyQL1-991ENFRBIO Web of Conferences, Vol 37, p 00074 (2021)
institution	DOAJ
collection	DOAJ
language	EN FR
topic	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991
spellingShingle	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991 Kechkin Ivan Ermolaev Vladimir Gurkovskaya Elena Glebova Irina Yakovchenko Marina Fedorov Dmitriy Shelf life of composite flour mixtures
description	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.
format	article
author	Kechkin Ivan Ermolaev Vladimir Gurkovskaya Elena Glebova Irina Yakovchenko Marina Fedorov Dmitriy
author_facet	Kechkin Ivan Ermolaev Vladimir Gurkovskaya Elena Glebova Irina Yakovchenko Marina Fedorov Dmitriy
author_sort	Kechkin Ivan
title	Shelf life of composite flour mixtures
title_short	Shelf life of composite flour mixtures
title_full	Shelf life of composite flour mixtures
title_fullStr	Shelf life of composite flour mixtures
title_full_unstemmed	Shelf life of composite flour mixtures
title_sort	shelf life of composite flour mixtures
publisher	EDP Sciences
publishDate	2021
url	https://doaj.org/article/c29d82f93adf45948d6b5759160df7fb
work_keys_str_mv	AT kechkinivan shelflifeofcompositeflourmixtures AT ermolaevvladimir shelflifeofcompositeflourmixtures AT gurkovskayaelena shelflifeofcompositeflourmixtures AT glebovairina shelflifeofcompositeflourmixtures AT yakovchenkomarina shelflifeofcompositeflourmixtures AT fedorovdmitriy shelflifeofcompositeflourmixtures
_version_	1718442085751717888

Shelf life of composite flour mixtures

Ejemplares similares