Ussenova Zh, Tulekbaeva A, Chulenyov A
Non-profit Joint Stock Company Kazakh National Agrarian Research University, Department of Technology and Food Safety, Almaty, Kazakhstan.
Non-profit Joint Stock Company South Kazakhstan University named after. M. Auezov, Department of Standardization and Certification, Shymkent, Kazakhstan.
Braz J Biol. 2025 Jun 20;85:e292477. doi: 10.1590/1519-6984.292477. eCollection 2025.
This research aims to develop recommendations for enriching wheat flour with micronutrients to improve the nutritional value of the product and contribute to population health. To achieve this goal, testing was conducted on flour enriched with micronutrients such as iron, potassium iodide, folic acid, and Vitamin B12, and with the addition of finely dispersed bran (experimental sample) as well as non-enriched flour (control sample). The results indicate that the enrichment of flour with micronutrients and bran leads to significant changes in its composition and characteristics. The experimental flour sample was found to be richer in gluten by 10.7% compared to the control sample. The nutritional value of enriched flour also increased, surpassing the nutritional value indicators of regular flour by 6.5%. The organoleptic analysis of bread made from this flour showed positive ratings in terms of appearance, aroma, taste, and crumb structure, making such products more appealing to consumers and providing a rich and diverse taste. Thus, the enrichment of flour with micronutrients and bran presents an interesting perspective for creating products with enhanced nutritional value and unique organoleptic characteristics, but it requires careful control and adaptation in the cooking process.
本研究旨在制定关于用微量营养素强化小麦粉的建议，以提高产品的营养价值并促进大众健康。为实现这一目标，对添加了铁、碘化钾、叶酸和维生素B12等微量营养素以及添加了细分散麸皮的面粉（实验样品）和未强化面粉（对照样品）进行了测试。结果表明，用微量营养素和麸皮强化面粉会导致其成分和特性发生显著变化。与对照样品相比，实验面粉样品的面筋含量高出10.7%。强化面粉的营养价值也有所提高，超过了普通面粉营养价值指标的6.5%。用这种面粉制作的面包的感官分析在外观、香气、味道和面包心结构方面都获得了正面评价，使这类产品对消费者更具吸引力，并提供丰富多样的口感。因此，用微量营养素和麸皮强化面粉为创造具有更高营养价值和独特感官特性的产品提供了一个有趣的前景，但在烹饪过程中需要仔细控制和调整。
