Аңдатпа
Enrichment of flour with microelements and vitamins increases its nutritional value and can solve the urgent problem of improving the health of the population of Kazakhstan through the daily consumption of food products obtained from such flour, for example, bread, bakery, pasta and confectionery products, which are almost always on the tables of Kazakh consumers . Natural sources of many vital micronutrients, unfortunately, are not always available to some categories of our people, so consuming processed products from fortified flour will help compensate for the deficiency of some microelements, for example, iron, iodine and zinc. However, the need to enrich flour with other microelements, no less important for the human body and which are present in products not often consumed by Kazakhstanis, has become the goal of our research, namely an element such as selenium, the main function of which in the body is to maintain the immune system and the formation of thyroid hormones. The article presents the results of research on the development of technology for enriching wheat flour with selenium with the study of the baking properties of fortified flour. The research methodology was based on experimental methods, including the preparation of samples for research, instrumental methods for determining the physicochemical parameters of raw materials, intermediate products and finished products, as well as expert methods for determining the organoleptic properties of the final product. It has been established that the highest and first grades of flour are almost completely absent of any mineral substances, which confirms the conclusion that existing grain processing technologies transfer the mineral elements originally present in the grain into plant waste, which means it needs to be enriched. It has been established that selenium must be used in a form that ensures its safety for the human body - L-Selenomethionine. It has been established that to ensure the body’s daily requirement of selenium, the selenium-flour ratio is 0.15 mcg per 100 g. To control the selenium content in products, it has been established that the most suitable method is Raman spectroscopy using a Romanov microscope - a spectrometer, which allows determine selenium in spectra from 465 to 2900, which confirms the sensitivity of the method to microconcentrations of the element under study. It has been established that the consumer characteristics of finished products obtained using traditional technology from flour enriched with selenium are consistent both in organoleptic and physico-chemical indicators.