Rational use of flour and cereal by products

Никифорова, Т. А.; Хон, И. А.; Леонова, Светлана; Вебер, Анна; Kraus, Samuel

doi:10.32462/0235-2508-2020-29-10-30-32

Cited by 3 publications

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“…One of the potential uses of buckwheat is its addition in the form of flour to the recipes of bread, bakery and flour confectionery products. However, the absence of proteins in buckwheat that form the gluten frame of the dough makes it difficult to use buckwheat flour in the production of bread, so it is added to the recipe along with wheat flour [10].…”

Section: Introductionmentioning

confidence: 99%

The use of flour from germinated buckwheat in bread recipes

Badamshina,

Leonova,

Gareeva

et al. 2023

BIO Web Conf.

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The results of the study of technological properties, chemical composition of buckwheat varieties of the Republic of Bashkortostan, as well as the effect of flour from sprouted buckwheat grain on the quality of wheat bread are presented. According to the nutritional value, in order to obtain buckwheat flour in order to include it in the bread recipe, the Inzer buckwheat variety was selected. The parameters of soaking and germination of buckwheat grain of this variety are optimized and it is shown that due to germination, the physico-chemical parameters of flour and its antioxidant activity are improved. Thus, the expediency of introducing flour from sprouted buckwheat grain into the recipe of wheat bread is proved. The optimal content of flour from sprouted buckwheat grain in the composition of a composite mixture with wheat flour of grade I, which amounted to 10%, providing an improvement in the organoleptic and physico-chemical parameters of bread, was established.

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Section: Introductionmentioning

confidence: 99%

The use of flour from germinated buckwheat in bread recipes

Badamshina,

Leonova,

Gareeva

et al. 2023

BIO Web Conf.

View full text Add to dashboard Cite

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Bran from composite grain mixture as an object of deep processing. Part 1. Protein-proteinase complex

2023

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Deep processing of grain bran is an important, promising direction that allows the use of by-products (secondary products) of flour milling in order to obtain valuable food components for the creation of enriched food products, as well as specialized grain-based products. Polycomponent bran, obtained during the joint processing of cereals (wheat), legumes (lentils) and oilseeds (flax), in terms of its chemical composition and the state of the proteinproteinase complex, is a unique raw material that can be used for further processing. In particular, it is suitable for the use in producing hydrolysates and other structurally modified products using enzymatic biocatalytic methods. An assessment of the chemical composition and biochemical characteristics of new types of bran showed a high protein content, in which the proportion of the albumin-globulin fraction predominated (78.5-86%), while a significant part of the protein (7.6-10%) was strongly bonded to other biopolymers. The bran proteolytic enzymes acting in the neutral (pH 6.8) and acidic (pH 3.8) pH zones were isolated and studied. It was shown that lentil-flax bran was characterized by the highest proteolytic activity, while the activity of neutral proteinases exceeded the activity of acid proteinases in all three variants: 1.32, 1.37 and 1.56 times, respectively. It was established that protein inhibitors of trypsin and their own proteinases were present in all studied bran types. They inhibited the activity of acid proteinases to a greater extent than neutral ones (% inhibition): 37.5 versus 28.2 (option 1); 32.3 versus 24.5 (option 2); 48.6 versus 32.4 (option 3). The molecular weight, according to gel chromatography, was as follows: neutral proteinases 250,000 200,000 Da, acid proteinases 100,000 75,000 Da. Protein inhibitors isolated from multicomponent bran had a molecular weight of 25,000-20,000 Da. The data obtained will be used in experimental studies on targeted biocatalysis in order to obtain products of a given composition and properties.

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Bran from composite grain mixture as an object of deep processing. Part 2. Carbohydrate-amylase and lipid complexes

2023

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Polycomponent bran obtained by joint grinding of a grain mixture from cereals (wheat), legumes (lentils) and oilseeds (flax) should be considered as a valuable secondary raw material, the use of which for deep processing will make it possible to obtain various food and feed ingredients. An assessment of the carbohydrate-amylase and lipid complexes of the three variants of multicomponent bran showed that the ratio of amylose and amylopectin in the starch of three-component bran is almost the same, however, in lentil-flax bran, the proportion of amylose is 1.6 times higher than in the first two variants. The specific activity of amylases in three-component bran is about 2 times higher than in lentil-flax bran. In addition, the latter are characterized by a higher content of reducing sugars and fiber. The molecular weight of amylases isolated from three-component bran, according to gel chromatography, was: α-amylase — 40,000 Da; β-amylase — 60,000 Da. It has been established that the addition of flax seeds to the grinding mixture significantly increases the fat content in bran 6.4; 6.0 and 12.9%. The fatty acid composition of the studied bristles is characterized by the predominance of unsaturated fatty acids. At the same time, the ratio of essential acids — linoleic acid (ɷ‑6) to α-linolenic acid (ɷ‑3) in favor of the most deficient α-linolenic acid — was typical for lentil-flax bran and amounted to 1:4.2. The activity of alkaline lipases, which exhibit their effect at pH 8.0 (mainly cereal lipases), and acid lipases (mainly oilseed lipases) with an optimum of action at pH 4.7 in three-component bran samples are approximately the same, and lentil-flax bran is characterized by a high specific acid lipase activity, which is approximately 4.2 times higher than the activity of acid lipases of three-component bran. The data obtained, along with data on the characteristics of the protein-proteinase complex of the studied types of bran, will be used in the development of methods for enzymatic modification (deep processing) and in the preparation of components for the creation of new food products with increased nutritional and biological value.

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Rational use of flour and cereal by products

Abstract: The article deals with issues related to the rational use of by-products of flour and cereals production. A comparative characteristic of the chemical composition of by-products of cereal production is given and the ways of their rational use are indicated.

Cited by 3 publications

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The use of flour from germinated buckwheat in bread recipes

The use of flour from germinated buckwheat in bread recipes

Bran from composite grain mixture as an object of deep processing. Part 1. Protein-proteinase complex

Bran from composite grain mixture as an object of deep processing. Part 2. Carbohydrate-amylase and lipid complexes

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