Evaluation of the influence of oat and flax processing products on the quality and biological value of consumer products
Abstract
Background. Modern trends in the nutrition of the population are characterized by increased consumption of refined products, which leads to a deficiency of valuable nutrients and an increased risk of developing chronic diseases. Enrichment of bread, which is one of the main products of national consumption, with non-traditional types of flour, such as oat and flax, as well as the use of sourdough, helps to increase its nutritional and biological value.
Purpose. To evaluate the effects of adding oat and flaxseed flour and
using sourdough on the physicochemical, organoleptic and nutritional properties
of wheat bread.
Materials and methods. Microbiological analysis was performed using Petrifilm (YM – yeast and mold, CC – coliforms, STX – S. aureus). The optimal temperature for microflora growth was determined on Czapek-Dox (yeast) and MRS (lactic acid bacteria) media. The protein content in flour was determined spectrophotometrically. The amino acid composition and cation content were analyzed by capillary electrophoresis. Organoleptic assessment of bread was carried out according to GOST R 58233-2018. Physicochemical indicators (porosity, acidity, moisture) were determined according to GOST 5669-96, GOST 5670-96 and GOST 21094-2022, respectively.
Results. It has been established that the sourdough used for baking bread is safe and contains lactic acid bacteria and yeast present in the raw materials. The addition of oat and flax flour, as well as the use of sourdough, leads to an increase in the protein content (by 41,3–74,6 %), some amino acids (more than 2 times) and minerals (2–5,5 times) in bread. At the same time, improved organoleptic characteristics and an increase in the shelf life of bread are observed. The data obtained indicate the prospects of using oat and flax flour, as well as sourdough, to increase the nutritional and biological value of bread.
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References
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Yang, J., Duan, Y., Zhang, H., Huang, F., Wan, C., Cheng, C., … & Deng, Q. (2023). Ultrasound coupled with weak alkali cycling induced exchange of free sulfhydryl disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates. Food Hydrocolloids, 140, 108597. https://doi.org/10.1016/j.foodhyd.2023.108597. EDN: https://elibrary.ru/TOVBKX
Zhong, L., Ma, N., Wu, Y., Zhao, L., Ma, G., Pei, F., & Hu, Q. (2019). Characterization and functional evaluation of oat protein isolate Pleurotus ostreatus β glucan conjugates formed via Maillard reaction. Food Hydrocolloids, 87, 459–469. https://doi.org/10.1016/j.foodhyd.2018.08.034. EDN: https://elibrary.ru/VILHAW
Copyright (c) 2026 Daria E. Kolpakova, Adarsh Naik, Ivan I. Pleshivtsev, Irina S. Milentyeva, Lyudmila K. Asyakina
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