Innovative Approach to Wheat-Flax Flour Producing

All-Russian Scientific Research Institute of Grain and Products of its Processing – a branch of the V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russian Federation

^* Corresponding author: vitolis@yandex.ru

Abstract

An innovative approach to the obtaining of wheat-flax flour has been developed, it is based on the use of polished wheat groats and semolina for subsequent grinding together with flax seeds. The technological scheme for grinding a two-component grain mixture included one break system and three reduction systems. It is found that the introduction of flax seeds into the milling grist has a significant effect on all quality indicators, and the greatest effect was revealed at the processing of a mixture of semolina and flax seeds. Statistical analysis made it possible to establish a linear character of the dependence of the flour whiteness on the yield (R = 0.96 - 0.99). The protein and fat content in wheat-flax flour № 1 (wheat groats + flax) is 14.0% and 3.8%, and in wheat-flax flour № 2 (semolina + flax) – 12.5% and 3.6%, respectively. The essential linolenic acid content in wheat-flax flour №1 and №2 is 49.34% and 45.55%, respectively, while it is 2.95% for top-grade wheat flour. The new approach made it possible to significantly simplify the grinding process, abandon multi-grade grinding, and achieve a uniform distribution of fat among flour varieties. The resulting wheat-flax flour contains the required amount of PUFAs in accordance with the recommended consumption rates and the inclusion of products from it in the diet of a modern person can compensate for the lack of PUFAs of the ɷ-3 family.