RU2673909C1 - Functional bakery product with powder from leaves of plants of the genus allium enriched with selenium - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to the production of a functional bakery product made from wheat flour with a powder from the leaves of plants of the genus Allium enriched with selenium. Functional bakery product is obtained according to the following recipe (kg): wheat flour of the first grade – 100.0, powder from leaves of plants of the genus Allium enriched with selenium – 3.0–5.0, pressed yeast – 2.5, salt – 1.5, water – by calculation. At the same time, the preservation of selenium in the baking process of a bakery product with the addition of a powder from leaves of plants of the genus Allium enriched with selenium was 96 %.EFFECT: invention allows to obtain a finished product with increased antioxidant activity.1 cl, 3 tbl

Description

The invention relates to the food industry, in particular to the production of a functional bakery product from wheat flour with powder from the leaves of plants of the genus Allium enriched with selenium.

The creation of functional bakery products is based on the introduction of ingredients that can eliminate the deficit of various biologically active substances or increase the content of antioxidant compounds involved in maintaining immunity and protecting the body from diseases associated with the development of antioxidant stress, including cardiovascular and oncological (Golubkina et al. , 2013). Among natural antioxidants, special attention is paid to carotenoids, polyphenols, selenium and iodine.

So, there are known bakery products with the addition of food-grade selenium-containing additives (RF patent 2579217; Naumova, 2008; Bryszewska et al, 2005), iodine (Nesterova, 2012), carotenoids (Koryachkina, Matveeva, 2013), which can reduce the micronutrient deficiency in the diet. A disadvantage of the developed bakery products is the use of complex additives of synthetic origin, characterized by significant losses (up to 50%) of biologically active substances in the baking process.

Certain types of nuts, fruits and leaves of plants, in particular onion crops, rich in macro- and micronutrients, are used in the manufacture of bakery products solely to give a specific taste and aroma (Chugunova, Pastushkova, 2015) and also increase the nutritional value of products to a certain extent .

One of the most important trace elements in human nutrition is selenium, which is involved in the regulation of all life-supporting systems in the body. Selenium deficiency contributes to a decrease in immunity, physical and mental performance, allergic reactions, as well as cardiovascular diseases.

Selenium replaces sulfur in natural compounds, in particular, in the amino acids methionine and cysteine, and there are a number of proteins, including antioxidant enzymes containing selenium in the active center, in the form of selenocysteine (Golubkina and Papazyan, 2006). Selenocysteine and selenomethionine both in the free state and in proteins exhibit immunomodulating and antioxidant effects and have a certain anti-oncological activity. However, it has now been established that methylated forms of amino acids have the most potent antitumor activity: selenomethyl selenocysteine and gamma-glutamyl selenomethyl selenocysteine (Ip et al, 2000). These compounds can synthesize only plants of the genus Brassica (cruciferous) and Allium (onion crops) (Adhikari, 2012).

Bakery products from flour with a high content of selenium are known (Lazo-Velez et al, 2015), as well as those obtained using yeast enriched with selenium (Scientific Opinion, 2008). The disadvantages of such products are the relatively low antioxidant activity and the presence of selenium in the form of selenomethionine, which has negligible anticarcinogenic activity.

Known bakery products containing seedlings enriched with selenium (Bryszewska et al, 2005), which provides an increase in the content of antioxidants in the product: polyphenols and selenium. But such bakery products do not contain methylated forms of selenium-containing amino acids and therefore have a low anti-oncological activity.

The closest analogue of the present invention are bakery products containing powder from the leaves of various crops, including little used in food (for example, pumpkin leaves and eggplant) (Odunlade et al, 2017). Compared to traditional bread recipes, such a product contains more antioxidants and minerals. The disadvantage of such products is the low content of selenium and the almost complete absence of methylated forms of selenium-containing amino acids.

The present invention allows to obtain a functional bakery product enriched with selenium, with increased antioxidant activity. This is achieved by introducing into the bakery product from wheat flour a powder from the leaves of plants of the genus Allium enriched with selenium in an amount of 3-5% by weight of flour. The powder from the leaves of plants of the genus Allium with a high content of green selenium has a sweetish taste and a smell characteristic of plants of the genus Allium.

A functional bakery product is obtained according to the following recipe (kg): first grade wheat flour - 100.0, powder from leaves of plants of the genus Allium enriched with selenium - 3.0-5.0, pressed yeast - 2.5, food salt - 1 , 5, water - as calculated.

The dough for the production of a functional bakery product is kneaded in a random manner with the introduction of powder from the leaves of plants of the genus Allium enriched with selenium in an amount of 3-5% by weight of wheat flour, mixed to a homogeneous state and humidity of 41-42%. The duration of the fermentation of the dough is 80-90 minutes, after 60 minutes, the dough is dipped to remove carbon dioxide. After fermentation is completed, the dough is divided into dough pieces, placed in molds and sent for proofing at a temperature of 37 ° C and a relative humidity of 75%. Bake in a humidified baking chamber at a temperature of 220 ° C for 20-30 minutes.

A functional bakery product made from wheat flour using powder from leaves of plants of the Allium genus enriched with selenium was characterized by organoleptic characteristics: the surface of the bread is brown, smooth, without cracks and tears, the crumb is light green in color, baked, not moist to the touch, elastic, porosity developed, without voids and seals, fairly uniform.

Table 1 shows the physicochemical quality indicators of a functional bakery product made from wheat flour with the addition of powder from the leaves of plants of the genus Allium enriched with selenium.

Table 1 - Physico-chemical quality indicators of a functional bakery product made from wheat flour with the addition of powder from the leaves of plants of the genus Allium enriched with selenium in an amount of 3-5% by weight of flour

The name of indicators Bakery product made from wheat flour without additives (control) Bakery product made from wheat flour with the addition of leaf powder: leek perennial bows garlic enriched with selenium,% by weight of flour 3 four 5 3 four 5 3 four 5 Humidity of the crumb,% 41 41 40.9 40.8 40 40.8 40.7 41 40.9 40.8 Crumb acidity, degrees 3.2 3.4 3.4 3.6 3.4 3.4 3.6 3.4 3.4 3.6 Porosity,% 70 71 70 69 70 69 68 71 70 69 Specific volume cm ^3/100 g 262 262 259 257 260 258 256 262 259 257

According to the data presented in table 1, it can be seen that the application of powder from the leaves of plants of the genus Allium enriched with selenium in an amount of 3-5% by weight of wheat flour had practically no effect on the quality indicators of a bakery product compared to the control. It should be noted that the application of powder from the leaves of plants of the genus Allium enriched with selenium in an amount of 5% by weight of wheat flour increases the acidity of the finished bakery product.

There are a number of important advantages of using powder from the leaves of plants of the genus Allium in the technology of bakery products:

1) Plants of the genus Allium and Brassica are secondary accumulators of selenium, which determines the feasibility of enriching them with this microelement during the growing process (Adhikari, 2012).

2) The main synthesized chemical forms of selenium are methylated derivatives of selenium-containing amino acids (70-75%) (Pyrzinska, 2009; Lavu et al, 2012; Larsen et al, 2006).

3) Among the plants of the genus Allium, the leaves of leek and garlic are practically not used in food, although they contain high concentrations of polyphenols, chlorophylls and carotenoids - natural antioxidants and anticarcinogens (Piatkowska et al, 2015). The use of perennial onions in food is limited only by the spring period. Thus, the use of powder from the leaves of plants of the genus Allium can significantly expand the level of consumption of the most important biologically active compounds and reduce losses during crop processing.

4) Unlike plants of the genus Brassica (for example, broccoli), the leaves of plants of the genus Allium are characterized by a higher dry matter content (11-14% compared to 7-8% for cruciferous plants), which helps to reduce the cost of the powder production process.

5) In addition, the thiosulfinates of an Allium plant have anti-oncological activity (Khanum et al, 2004; Bayan et al, 2014).

6) It is known that plants of the genus Allium enriched in selenium contain higher concentrations of antioxidants (polyphenols, chlorophyll, carotenoids) (Golubkina, 2016). Data on the content of polyphenols in the leaves of plants of the genus Allium are shown in table 2.

Table 2 - The content of polyphenols in the leaves of plants of the genus Allium (per 100 g of dry weight)

Name of plants Polyphenol content, mg gallic acid / 100 g not enriched with selenium enriched with selenium * Leek Leaves 960-1000 1494-1700 Perennial leaves 800-1200 1580-1750 Garlic leaves 300-350 1400-1800

* enrichment level 4000-4650 mcg / kg dry weight

The data presented in table 2 indicate a significant increase in the content of polyphenolic substances in the leaves of plants of the genus Allium upon enrichment with selenium during the growing process. The maximum increase in the content of polyphenols was noted in the leaves of garlic - 5-6 times per 100 g of dry weight.

The chemical composition of a functional bakery product made from wheat flour with the addition of powder from the leaves of plants of the genus Allium (leaves of leeks, leaves of perennial onions, leaves of garlic) are shown in table 3.

Table 3 - The chemical composition of a functional bakery product made from wheat flour with the addition of powder from the leaves of plants of the genus Allium in an amount of 3-5% by weight of flour (per 100 g of dry matter)

The name of indicators No-wheat bakery product Bakery product made from wheat flour with the addition of leaf powder: leek perennial bows garlic % to the mass of flour (the control) 3 four 5 3 four 5 3 four 5 Bakery product from wheat flour with the addition of powder from the leaves of plants of the genus Allium, not enriched with selenium The total content of selenium, mcg / 100 g 9 10 10,4 10.8 9.9 10,2 10.5 10,2 10.6 eleven Methylated forms of selenium-containing amino acids μg / 100 g - - - - - - - - - - Polyphenols, mg gallic acid / 100 g traces 2.1 2,8 3,5 3.3 4.4 5.5 1,1 1.4 1.8 Bakery product made from wheat flour with the addition of powder from the leaves of plants of the genus Allium enriched with selenium The total content of selenium, mcg / 100 g 9 twenty 26.6 33.3 19.8 26,4 33 20.1 26.8 33.5 Methylated forms of selenium-containing amino acids μg / 100 g - fourteen 18.6 23.3 13.8 18,4 23 13.9 18.5 23.1 Polyphenols, mg gallic acid / 100 g traces 2.7 3.6 4,5 3.8 5,0 6.3 1,5 2.0 2,5

According to the data presented in table 3, it is seen that the maximum selenium content in a functional bakery product (33-33.5 μg / 100 g dry matter) is achieved by adding powder from the leaves of plants of the genus Allium enriched with selenium in the amount of 5% by weight of wheat flour .

The use of 100 g of a functional bakery product with the addition of powder from the leaves of plants of the genus Allium enriched with selenium taken in an amount of 3-5% by weight of flour provides an adequate level of daily requirement for selenium for men - by 15.7% -25.1% , for women - by 20.7% -34.2%. It should be noted that about 70% of the total selenium content in a functional bakery product is made up of its methylated forms, which are well absorbed by the human body.

An increase in polyphenolic compounds in a functional bakery product with the addition of powder from the leaves of plants of the Allium genus in the amount of 3-5% by weight of flour enriched in selenium by 14% -43% compared with the introduction of additives not enriched in selenium was noted. A higher concentration of polyphenols provides increased antioxidant activity of the finished product.

The preservation of selenium in the process of baking a functional bakery product with the addition of powder from the leaves of plants of the Allium genus was 96%, in contrast to bakery products with the synthetic preparation Selexen, where the preservation of selenium during baking was 50-55% (Naumova, 2008). A positive factor is that the content of selenium is maintained at a constant level even when drying a bakery product and further storage for a month.

Information sources

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Claims (1)

A functional bakery product made from wheat flour with powder from leaves of plants of the genus Allium enriched with selenium is obtained according to the following recipe (kg): wheat flour of the first grade - 100.0, powder from leaves of plants of the genus Allium enriched with selenium - 3.0-5 , 0, pressed yeast - 2.5, food salt - 1.5, water - as calculated.