New flour fortification technology has been developed in Kazakhstan

The Kazakh Research Institute of Processing and Food Industry (a subsidiary of the National Agrarian Science and Educational Center) has completed the development of a technology for the production of micronutrient-enriched composite flour based on leguminous crops. This was reported by the press service of NASEC.

Using a mathematical method, scientists have developed 36 recipes for composite flour from leguminous crops, and also obtained experimental samples, from which a test batch of bread was baked.

“The analysis revealed that pulses are characterized by a high content of protein, fat, and minerals. These advantages determine the prospects for the development of scientific and practical foundations for improving the processing technology of leguminous crops to create composite flour, ”the NASEC noted.

In the press service noted that flour mills are showing an increased interest in innovations that make it possible to expand the range of flour with the addition of additional raw materials balanced in the composition of protein, dietary fiber, vitamins and microelements to the recommended consumption rates.

Today, due to the imbalance in the nutrition of the population, food fortification is gaining more and more popularity. The basis of all flour products is wheat, but wheat flour contains an insufficient amount of protein, vitamins, minerals important for the human body. Therefore, it is important to carry out work aimed at developing a technology for the production of composite flour, enriched with natural and safe components for the human body.

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