Relevance of the use of whole-wheat flour in the food industry

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.