Abstract

A study into the preparation and grinding of a grain mixture containing 7% flax seeds was carried out in order to obtain a composite wheat-flax flour in which the entire biopotential of flax seeds was preserved. It was revealed that the preparation of the components of the grain mixture should be carried out independently, in parallel flows. The optimal extraction conditions for the wheat-flax mixture were determined, which were the following: Extraction (%)/Ash content (%) on three break systems (in terms of I break system–grain)—53.5/1.00 for the I break system; 22.2/1.11 for the second break system; 75.7/1.035 total for I + II break systems; 81.0/1.1 total for I + II + III break systems. Technological schemes have been developed and new grades of wheat-flax flour have been created with predetermined technological properties and increased nutritional value. Peculiarities of the distribution of proteins, fats, carbohydrates and basic enzyme systems in the new grades of wheat-flax flour obtained from a binary mixture consisting of 93% wheat and 7% flax seeds were revealed. It was shown that the total fat content in flour from two-component mixtures increased by approximately four times, and the total protein content in the studied samples increased by 1–2%. An increase in the proportion of the albumin-globulin fraction in wheat-flax flour samples was noted. The activity of acid lipases is approximately 1.5 times higher than the activity of alkaline lipases in the studied samples of wheat-flax flour. The content of linoleic acid (ω-6) in the samples of wheat-flax flour is 1.6–3.3 times higher than in wheat flour; the content of linolenic acid (ω-3) in wheat-flax flour samples is 36.8–57.2 times higher than in wheat flour (taking into account the total fat content in the samples). Bread from new grades of flour received a high tasting score. The enrichment of wheat flour due to the entire phytopotential of flax seeds will make it possible to compensate for the lack of PUFA family in the diet of a modern person and to obtain products of a balanced composition.

中文翻译：

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小麦亚麻粉：生产条件和生化特性

摘要

为了制备其中保留了亚麻籽全部生物潜能的复合小麦亚麻粉，对包含7％亚麻籽的谷物混合物的制备和研磨进行了研究。已经发现，谷物混合物的组分的制备应独立地，平行地进行。确定了小麦-亚麻混合物的最佳提取条件，如下所示：三个破碎系统的提取率（％）/灰分含量（％）（以I破碎系统-谷物计）-I破碎的53.5 / 1.00系统; 第二次休息系统的22.2 / 1.11; I + II中断系统总计75.7 / 1.035；I + II + III中断系统总计81.0 / 1.1。已经开发出技术方案，并已开发出具有预定技术性能和增加的营养价值的新等级的小麦亚麻粉。揭示了从由93％的小麦和7％的亚麻籽组成的二元混合物获得的新等级小麦亚麻粉中蛋白质，脂肪，碳水化合物和碱性酶系统的分布特点。结果表明，两种成分的混合物中面粉中的总脂肪含量增加了大约四倍，而所研究样品中的总蛋白质含量增加了1-2％。注意到小麦亚麻粉样品中白蛋白球蛋白部分的比例增加。在所研究的小麦亚麻粉样品中，酸性脂肪酶的活性比碱性脂肪酶的活性高约1.5倍。小麦亚麻粉样品中的亚油酸（ω-6）含量是小麦面粉中的1.6-3.3倍；小麦亚麻粉样品中的亚麻酸（ω-3）含量比小麦面粉高36.8–57.2倍（考虑到样品中的总脂肪含量）。新等级面粉制成的面包的品尝评分很高。由于亚麻籽具有全部植物潜力，因此小麦粉的富集将有可能弥补现代人饮食中PUFA家族的不足，并获得均衡组成的产品。新等级面粉制成的面包的品尝评分很高。由于亚麻籽具有全部植物潜力，因此小麦粉的富集将有可能弥补现代人饮食中PUFA家族的不足，并获得均衡组成的产品。新等级面粉制成的面包的品尝评分很高。由于亚麻籽具有全部植物潜力，因此小麦粉的富集将有可能弥补现代人饮食中PUFA家族的不足，并获得均衡组成的产品。