Abstract:
The use of whole grain flour in the food industry is a relevant issue
today, given the current trends in healthy eating, the growing demand for functional
products and the desire of consumers for healthy eating. Unlike conventional high
grade flour, whole grain flour retains all components of the grain, namely the
endosperm, germ and bran, which allows you to preserve more dietary fiber, B
vitamins, minerals and antioxidants.
The relevance of consuming food products based on the use of whole grain flour
is that they contain dietary fiber, which has a positive effect on digestion, reduces the
risk of cardiovascular diseases, obesity and type 2 diabetes. Also important are the
trends in the modern world, when the consumer seeks to get not only a tasty, but
primarily a useful product for his health. development and implementation of new
recipes, allows to expand the range of functional products, for example, new types of
bakery, pasta, confectionery products with increased biological value. In addition, the
use of less processed raw materials meets the principles of sustainable development
and is related to modern trends in healthy nutrition of the population.
Thus, the inclusion of whole grain flour in food recipes not only meets the
expectations of consumers, but also contributes to the formation of a healthier society.
This makes its use not just relevant, but strategically important for the development of
the modern food industry.
