ECOLOGICALLY SAFE TECHNOLOGY OF ENRICHMENT OF BREAD WITH SELENIUM

19 Sep 2019, 12:20
15m
Панорамный конференц-зал, 6 этаж ()

Панорамный конференц-зал, 6 этаж

Oral Biotechnology Contribution for Sustainability/Экологическая биотехнология, зеленая экономика: проблемы и перспективы Biotechnology Contribution for Sustainability/Экологическая биотехнология, зеленая экономика: проблемы и перспективы

Speakers

Ms Tatyana Katsurba (Graduate student ) Viktoria Frantenko (Konstantinovna)

Description

One of the most important directions of Russia's policy is to create a system of healthy nutrition. The provinces deeply deficient of selenium include not only the North-Western regions of the Russian Federation, but also Buryatia, Chita and Irkutsk regions, and others. The presence of selenium in the blood serum of the adult population of the Angara region has an average value of 74.8 ± 2.9 mcg/liter (norm 160 mcg/liter). It is known that the deficiency of selenium in the human body significantly increases the likelihood of various diseases. One of the environmentally friendly ways of introducing selenium into bread can be the usage of a baking improver – malt flour obtained on the basis of malt-germinating technology using a solution of sodium selenite when soaking the grain. This method makes it possible to obtain selenium in a form easily absorbable in the body: selenium-methionine, selenium-cysteine.
The aim of the research was to study the effect of selenium-enriched malt flour on the quality of bread and on the content of selenium in the finished product, and to determine the content of selenium in the finished product.
For the production of malt, three types of cereals zoned in the Irkutsk region were used: spring upright two-row barley of the "Acha" variety, spring soft wheat "IREN", winter rye of the "Bukhtarminskaya" variety. The germination of malt was carried out on a mini-apparatus at a laboratory. The soaking of grain was carried out using an aqueous solution of sodium selenite 0.033 mg/l. In the experimental versions, the wheat flour was replaced with the malt flour in the proportion of 2.5% of the total mass.
The concentration of selenium in the resulting bread was 120 mcg/kg of dry weight. It is established that the consumption of 300 g of fresh bread baked using selenium-enriched malt can provide up to 60% of the daily nutritional need for selenium. Interrelations between technological indicators of the quality of bread and the content of selenium in the selenium-containing malt flour are revealed.
The results indicate the prospect of using selenium-enriched malt in the production of bakery products. An environmentally friendly technology of obtaining selenium-enriched malt and its use in breadmaking is introduced.

Affiliation of speaker National research Irkutsk state technical University
Publication IOP Conference Series: Earth and Environmental Science
Position of speaker Graduate student

Primary author

Ms Tatyana Katsurba (Graduate student )

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