No abstract

No abstract

A grain concentrate was developed for use in bread baking based on whole-ground fermented wheat grain, to enhance that the beneficial properties have fermented wholegrain buckwheat grains in an amount of 20% by weight of the fermented wheat. For the fermentation of grain used dry complex enzyme preparation comprising cellulose, β-glucanase and xylanase (producing Penicillin canescens), dissolved in a buffer based on succinic acid. Under the action of the drug, the micro structure surface of grain was changed. It is established that the character of the change in surface micro structure of wheat and buckwheat grain is the same. The results of the study of the content of vitamin E, flavonoids and antioxidant activity in wheat grains, buckwheat and grain concentrate are obtained by different technologies. The results show that grain concentrates from wheat grain with the addition of 20% buckwheat grains prepared using a solution of enzyme preparation of cellulolytic action in a buffer, based on succinic acid has a high antioxidant activity. As a biological model for studying changes oxidant-antioxidant status of the organism under stress when included in a diet designed grain concentrate, used pigs, that are under stress, caused by weaning them from sows and transportation. Investigated the following parameters oxidant-antioxidant status of the organism pigs: the level of malondialdehyde, ceruloplasmin, vitamins A, E and C in the blood of animals. It is concluded that, to improve the oxidative status of the piglets after weaning period recommended addition of concentrate fodder ration of grain wheat and buckwheat prepared using a solution of an enzyme preparation buffered cellulolytic action on the basis of succinic acid. The developed grain concentrate can be used for making the manufacture of cereal products, including grain bread included in the diet of people who live in conditions of oxidative stress.

No abstract

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.

No abstract

No abstract

No abstract