THE USE OF NON-TRADITIONAL TYPES OF FLOUR IN THE MANUFACTURE OF PRODUCTS

Abstract

With the aim of improving the quality and nutritional value, the extension range of cupcake products through the rational use products of processing of grain and cereal crops promising is the use of corn, oat and barley flour. Compared to wheat in corn meal contains more lipids, sugars, hemicellulose. It is rich in macro - and trace elements (calcium, magnesium, phosphorus, iron, copper and Nickel), vitamins E, B1, B2, B6, PP, biotype, etc. In the class of carotenoids identified corn flour, carotene, cryptoxanthin, zeaxanthin. The predominant group of Tocopherols are α-tocopherol having a high E-vitamin antioxidant activity. In the fatty acid composition of corn flour is dominated by polyunsaturated (linoleic and linolenic) acid.