Agriculture / 4. Technologies of storage and processing of agricultural products

Chernenkova A.A., Chernenkov E.N., Kaluzhina O.Yu.

Bashkir State Agrarian University, Russia

Functional and therapeutic and preventive role of flax flour in human nutrition

One of the main tasks of the state policy in the field of healthy nutrition, as is known, is the development and use in food of the population of food products with high food and biological value, including products enriched with vitamins and minerals. Decree of the Government of the Russian Federation from 10.08.2014 №917 for the period until 2020 approved the concept of the state policy in the field of healthy nutrition [1].

Consumption of flour confectionery products for 2017-2018 is 54%, caramels and sugary products – 30% and chocolate products – 16%. Consequently, the population is in great demand for confectionery, which can be enriched with the necessary vitamins and minerals [2].
Forming a balanced diet requires the creation of products with increased nutritional value. One of the ways to increase the nutritional value of bakery and confectionery products is the use of biologically valuable plant raw materials in recipes [3, 4].
In Russia, flax seeds have traditionally been used to produce oil, but at the present time the world practice suggests broader ways of using it, for example in the form of flax flour [5].
Flax flour over protein content exceeds wheat and rye flour, carbohydrate content is lower and, accordingly, caloric content of flax flour is lower. In flax flour, protein and dietary fibers predominate. Linseed fiber consists of two fractions: soluble – reduces cholesterol and insoluble – helps purify the gastrointestinal tract. In addition, linseed fiber improves the intestinal microflora. It is also worth noting that flax seeds are used to prevent lipid metabolism disorders and reduce the risk of cardiovascular disease [6].
Flax flour must meet the requirements of TU 9293-010-89751414-10. Flax flour is a product of grinding the seeds of flax. To date, there are two varieties of flax flour: not fat-free and semi-defatted flax flour. The value of flax flour in a large amount of vegetable protein, protein content – up to 40%, fiber – up to 35%, nutritional value is estimated at 92%, such flour has water retention properties and high fat content. The nutritional value of flax flour is shown in Table 1 [7].
Table 1 Nutritional value of flax flour from the daily allowance

Name	Amount per 100 g	% daily value
Proteins	25	30,9
Fats	5	7,8
Carbohydrates	40	17,7
Saturated fatty acids	0,9	5
Polyunsaturated fatty acids	0,3	5
Monounsaturated fatty acids	0,1	0,28

Unlike flaxseed oil, fats in whole or ground flaxseed are more resistant to oxidation under the influence of air, sunlight and heat. This quality became decisive in the use of flax flour in confectionery production. In addition, the inclusion of flax flour does not require changing the traditional technology, so it is recommended to add it to the dough, when baking pastry, pancakes, pancakes, replacing it with 10-20% of wheat flour [8].

Currently, confectionery products are considered as convenient objects for enrichment with micronutrients, as they are one of the most popular products of consumption [9].

The content of vitamins, minerals and essential amino acids in flax flour is presented in tables 2 and 3.
Table 2 Vitamin and mineral composition of flax flour.

Name	Content
Vitamin B1 (thiamine), mg	1.8
Vitamin B2 (riboflavin), mg	0.18
Vitamin B5 (pantothenic), mg	1.08
Vitamin B6 (pyridoxine), mg	0.52
Vitamin B9 (folic), mсg	95.7
Vitamin C, mg	0.66
Vitamin E (TE), mg	0.34
Vitamin K (phylloquinone), mcg	4.73
Vitamin PP (niacin), mg	3.34
Choline, mg	86.6
Calcium, mg	280.5
Magnesium, mg	431.2
Sodium, mg	33.0
Potassium, mg	894.3
Phosphorus, mg	706.2
Iron, mg	6.3
Zinc, mg	4.8
Copper, μg	1342.0
Manganese, mg	2.73
Selenium, mg	27.94

 
Table 3 Content of essential amino acids in flax flour

Name	Content, mg%
Phenylalanine+tyrosine	2855
Tryptophan	583
Threonine	1508
Methionine and cystine	1397
Lysine	1695
Leucine	2433
Isoleucine	1764
Valine	2109

As can be seen from table 2, flax flour is rich in vitamins of group B, C, E, K and PP, as well as macro- and microelements. Analysis of table 3 shows that the content of essential amino acids in flax flour is at a high level.
The use of flax flour in the production of confectionery products, allows you to obtain a product with increased nutritional value, expand the range of flour confectionery products, both for general purposes and for therapeutic and preventive use.

Literature

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8. Leonova, S.A. Technology of cereals from sprouted grain of triticale / S.А. Leonova, E.V. Pogonets // Technology and Commodity Research of Innovative Food Products. – 2016. – № 1 (36). – P. 30-33.
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