Trace Elements in Medicine (Moscow)
2019, 20(2): 47-54
ORIGINAL PAPERS

FORTIFICATION OF BREAD WITH SELENIUM ENRICHED MALT POWDER

T.V. Katsurba¹, V.K. Frantenko¹, N.A. Golubkina², I.Yu. Tarmaeva^3,4

¹ Irkutsk National Research Technical University, Lermontov str. 83, 664074, Irkutsk, Russia
² Federal Scientific Center of Vegetable Production, Odintsovo district, VNIISSOK, Selectsionnaya 14, 143072, Moscow region, Russia
³ Federal Research Centre of Nutrition and Biotechnology, Ust'inskiy Proezd Str. 2/14, 109240, Moscow, Russia
⁴ People’s Friendship University of Russia, Miklukho-Maklaya str. 6, 117198, Moscow, Russia

DOI: 10.19112/2413-6174-2019-20-2-47-54 

ABSTRACT. The medical monitoring of the assessment of modern consumption of selenium and iodine in basic food products (bakery products) conducted in the Irkutsk region showed an insufficient number of these trace elements. The deficiency of selenium in the human body significantly increases the likelihood of various diseases. A technology of production of bread with a high content of selenium is developed. The increase in the amylolytic activity of malt under the action of sodium selenite was shown to be 1.6 times compared with the control for wheat malt and 1.2 times for rye and barley malt. It was determined that in order to obtain wheat dough enriched with selenium, it is necessary to replace wheat flour with malt flour in an amount of 2.5% of the total mass. The content of selenium in the products was determined by the fluorometric method. The concentration of selenium in the resulting bread was 120-223 µg/kg dry weight and was highest when using rye malt enriched with selenium. It is found that the consumption of 300 g of fresh bread, baked with the malt, enriched with selenium, can provide the human body with 32% to 60% of the daily nutritional need in selenium. Physical and chemical parameters of the test semi-finished products and finished bread indicate a positive effect of different types of malt enriched with selenium on the quality of the products, in particular increasing the porosity of bread. Correlations identified between: the selenium content in the malt, in the bread, the figure of weight loss of the dough during fermentation, the porosity of bread and the selenium content in bread.

KEYWORDS: wheat, rye, barley malt, selenium fortification, bread quality.