TECHNOLOGY AND PRODUCTION

Comparative evaluation of mineral composition and flour safety indicators of whole-ground wheat grain

Authors

  • Nadezhda N. Alekhina https://orcid.org/0000-0002-3317-9858 Voronezh State University of Engineering Technologies, 394036, Voronezh Region, Voronezh, Revolution Avenue, 19
  • Zhanna S. Romanenko Voronezh State University of Engineering Technologies, 394036, Voronezh Region, Voronezh, Revolution Avenue, 19
  • Elena I. Ponomareva https://orcid.org/0000-0003-2310-2838 Voronezh State University of Engineering Technologies, 394036, Voronezh Region, Voronezh, Revolution Avenue, 19
  • Svetlana I. Lukina https://orcid.org/0000-0003-4393-2046 Voronezh State University of Engineering Technologies, 394036, Voronezh Region, Voronezh, Revolution Avenue, 19
EDN: AZKWGF

How to cite

GOST Alekhina N. N., Romanenko Z. S., Ponomareva E. I., Lukina S. I. Comparative evaluation of mineral composition and flour safety indicators of whole-ground wheat grain // Bakery of Russia. 2026. Vol. 70. No. 3-4. P. 10-19.
APA Alekhina, N. N., Romanenko, Z. S., Ponomareva, E. I. & Lukina, S. I. (2026). Comparative evaluation of mineral composition and flour safety indicators of whole-ground wheat grain. Bakery of Russia, 70(3-4), 10-19.

Abstract

Improving the quality and safety of food products, as well as giving them functional properties, is one of the urgent tasks of the modern food industry. Currently, the bakery industry is observing a trend towards using whole grain flour to enhance the nutritional value of products and expand the production of functional and therapeutic products. In the context of growing demand for micronutrient-enriched products, special attention is paid to the study of the quality of flour from new varieties of wheat, as well as the development of products based on it. In this regard, a comparative assessment of the mineral composition and safety indicators of three samples of whole-ground flour was carried out: No. 1 – Ryazanochka, No. 2 – from wheat of the Memory Konovalov variety and No. 3 – from bioactivated wheat of the same variety. The mineral composition and safety parameters of the flour samples were determined according to current standards and using mass spectrometry. It was found that flour obtained from bioactivated wheat grain of the Memory Konovalov variety contained a larger amount of minerals in a bioavailable form (with the exception of potassium, boron, cobalt, chromium, iron, lithium, manganese, vanadium) and a smaller amount of toxic elements: mercury is 4,5 times lower, cadmium and lead – 1,2 times, arsenic – more than 2 times compared to flour obtained from wheat of the same variety without a bioactivation stage. The smallest amount of mineral and toxic substances was observed in Ryazanochka flour.

Keywords

пшеница сорта Памяти Коновалова мука цельносмолотая биоактивация минеральный состав показатели безопасности

Funding

The authors did not declare any external funding for this research.

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Issue

Vol. 70 No. 3-4 (2026): Bakery of Russia

Section

TECHNOLOGY AND PRODUCTION

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