Products of whole grain processing and prospects of their use in production of flour confectionery
https://doi.org/10.21323/2618-9771-2022-5-3-249-260
Abstract
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.
Supporting agencies: The article was published as part of the research topic No. № FGUS-2022-0007 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.
About the Author
S. Yu. Misteneva
All-Russian Scientific Research Institute of Confectionary Industry
Russian Federation
Russian Federation
Svetlana Yu. Misteneva, Researcher, Technology Department
20/3, Elektrozavodskaya str., 107023, Moscow
Tel: +7–495–962–17–35
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Misteneva S.Yu. Products of whole grain processing and prospects of their use in production of flour confectionery. Food systems. 2022;5(3):249-260. (In Russ.) https://doi.org/10.21323/2618-9771-2022-5-3-249-260
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