foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2022-5-3-249-260foodsyst-183Research ArticleСтатьиProducts of whole grain processing and prospects of their use in production of flour confectioneryПродукты переработки цельного зерна и перспективы их использования при производстве мучных кондитерских изделийhttps://orcid.org/0000-0002-1439-7972МистеневаС. Ю.MistenevaS. Yu.

Мистенева Светлана Юрьевна — научный сотрудник, Технологический отдел 

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Svetlana Yu. Misteneva, Researcher, Technology Department

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svetlana_mst@mail.ruВсероссийский научно-исследовательский институт кондитерской промышленностиРоссияAll-Russian Scientific Research Institute of Confectionary IndustryRussian Federation20220710202253249260Copyright © Misteneva S.Y., 20222022Мистенева С.Ю.Misteneva S.Y.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/183

Food products unbalanced by their composition that are included in a diet are one of serious causes of the onset and development of noncommunicable diseases in the whole world. At present, the tasks of extending the market of products created on the healthy nutrition principles are set at the state level. Production of flour confectionery, in particular biscuits, is an important part of the Russian food industry. The traditional assortment of biscuits and its existing classification by types and groups have almost one-hundred-year history, are recognizable and appreciated by all age categories. A large part of biscuits recipe composition is wheat flour of the highest grade. It conditions the low nutritional value of this product category. A targeted change in the recipe composition is an effective strategy for quality optimization of the existing food products. In this case, the main task facing producers is transformation of the nutrient composition with simultaneous maintenance of the structure, taste and traditionalism of a product. The paper examines the topical direction of food product improvement, including flour confectionery, namely, introduction into their composition of whole grain raw materials that contain a wide spectrum of wholesome substances: vitamins, minerals, dietary fibers, including beta-glucans, phenolic acids, tocols. It is shown that the use of whole grains and products made from them has a clinically proved effectiveness, reduces the risk of appearance of cardiovascular diseases, diabetes, cancer. The paper presents the recommended levels for consumption of whole grains and products based on them, norms of the physiological requirements in dietary fibers for children and adult population of the RF and different countries of the world, gives data on the content of B group vitamins, tocopherols, tocotrienols, nutritional and energy value of some whole grain products. The definitions of "whole grain", "whole grain food" and "food with whole grain ingredients" are considered. Several legislative aspects of production of enriched products in the RF are described.

Несбалансированные по составу пищевые продукты, входящие в рацион питания, являются одной из серьезных причин возникновения и развития неинфекционных заболеваний во всем мире. В настоящее время на государственном уровне поставлены задачи по расширению рынка продуктов, созданных на основе принципов здорового питания. Производство мучных кондитерских изделий, в частности печенья, является важной частью пищевой промышленности РФ. Традиционный ассортимент печенья и его существующая классификация по видам и группам имеет почти столетнюю историю, узнаваема и ценима всеми возрастными категориями. Большую часть рецептурного состава печенья составляет пшеничная мука высшего сорта — она обуславливает низкую пищевую ценность данной категории изделий. Направленное изменение рецептурного состава является эффективной стратегией оптимизации качества существующих продуктов питания. В этом случае основной задачей, стоящей перед производителями, становится преобразование нутриентного состава при одновременном сохранении структуры, вкуса и традиционности изделия. В работе рассмотрено актуальное направление совершенствования пищевых продуктов, в том числе мучных кондитерских изделий — введение в состав цельнозернового сырья, содержащего широкий спектр полезных для здоровья веществ: витаминов, минеральных веществ, пищевых волокон, в том числе бета-глюканов, фенольных кислот, токолов. Показано, что употребление цельного зерна и продуктов из него имеет клинически доказанную эффективность, сокращает риск возникновения сердечно-сосудистых заболеваний, диабета, рака. В работе представлены рекомендуемые уровни потребления цельного зерна и продуктов на его основе, нормы физиологических потребностей в пищевых волокнах для детского и взрослого населения РФ и разных стран мира, приведены данные по содержанию витаминов группы B, токоферолов, токотриенолов, пищевой и энергетической ценности некоторых цельнозерновых продуктов. Рассмотрены понятия «цельное зерно», «цельнозерновой продукт» и «продукт, содержащий цельнозерновое сырье». Изложены некоторые законодательные аспекты производства обогащенных изделий в РФ.

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The authors declare that there are no conflicts of interest present.