Shelf life of composite flour mixtures

¹ All-Russian Scientific and Research Institute for Grain and Products of its Processing - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 11, Dmitrovskoye Shosse, Moscow, 127434, Russia
² Department of Commodity Science and Expertise, Plekhanov Russian University of Economics, 36, Stremyanny Lane, Moscow, 117997, Russia
³ K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), 73, Zemlyanyi Val str., Moscow, 109004, Russia
⁴ Kuzbass State Agricultural Academy, 5, Markovtsev Str., Kemerovo, 650056, Russia

^* Corresponding author: kechkin87@mail.ru

Abstract

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.