Protein-fat concentrate for enrichment of wheat flour

Abstract

Wheat flour, especially high grade flour, is significantly impoverished in macro-, micronutrients and other valuable components such as essential amino acids, essential fatty acids, vitamins, minerals, soluble and insoluble dietary fibers. To enrich wheat flour, the authors produced lentil-flax flour (protein-fat concentrate) with the high protein (27.5%) and fat (11.9%) content. The developed technological scheme of the combined grinding of lentil (67%) and flax (33%) seeds included the I–III break systems, sizing system, scratch system, 1–3 reduction systems. When studying physico-chemical and biochemical indicators, it was found that the protein-fat concentrate was close to the corresponding indicators of wheat flour by mechanical characteristics. A significant proportion of the albumin-globulin fraction of soluble proteins (88%), as well as the high content of the most deficient essential α-linolenic acid (6.11% compared to 0.05% in wheat flour with regard to the total fat content) suggest the high nutritional and biological value of the obtained product. Evaluation of an effect of the protein-fat concentrate on the indicators of the finished products (crackers) showed that its introduction in an amount of 15% of the total flour volume not only did not worsen but even improved sensory indices by several criteria. The high total sensory score (32 points) indicates the standard quality of the obtained product. Addition of lentil-flax flour in an amount of 15% of total flour weight in production of bakery products as well as bakery confectionary products will allow extending the assortment of balanced farinaceous products, significantly reducing the deficiency of essential α-linolenic acid in diets upon their consumption according to the physiological norms.