NEW FUNCTIONAL FOODS FROM TWO COMPONENTS GRAIN MIXTURE (WHEAT AND FLAX)

Abstract

This paper describes the new functional products (compositional flour, bran) obtained from a two-component grain mixture according to the developed innovative technology. It was shown that the preliminary peeling of wheat grain does not affect the distribution of fat in the milled products, the fat content in flour is proportional to the amount of flax in a two-component grain mixture. The content of linoleic acid (w-6) in the sample of wheat flour is 2.4 times less than in the sample of wheat-flax flour (0.53% vs. 1.27%); the content of linolenic acid (w-3) in the sample of wheat flour is 53.7 times less than in the sample of wheat-flax flour (0.035% vs. 1.88%). The fat content in bran of two-component grain mixtures of wheat and flax is about 2 times higher than their content in wheat bran. Enriched foods have been obtained, products from which will help to compensate for the lack of polyunsaturated fatty acids (PUFAs) of the w-3 family in the diet of a modern person. The effectiveness of enzyme preparations of proteolytic and cellulolytic action in the hydrolysis of biopolymers of processed products of two-component mixtures based on wheat and flax (bran) was studied. It is shown that the use of biotechnological modification methods allows to obtain structurally modified products with a certain degree of hydrolysis of biopolymers with the aim of using them to create functional food products.