Продукты переработки цельного зерна и перспективы их использования при производстве мучных кондитерских изделий

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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