INCREASING THE NUTRITIONAL VALUE OF FLOUR CULINARY PRODUCTS BASED ON CORN AND WHEAT FLOUR COMPOSITIONS

Abstract

The article is devoted to innovative methods of improving the quality of food products of flour culinary products through compositions of corn and wheat flour. The chemical composition of flour, the technological properties of the mixture (ratios 50:50-60:40), the effect on the rheology of the dough, organoleptics and functionality of the products are considered. The formulations of biscuits, bread, and pasta are analyzed with examples of increased fiber content (up to 4.2 g/100 g), magnesium (+25 mg), iron (+2.2 mg), and beta-carotene (0.12 mg). The benefits of digestion, immunity, and dietary nutrition are substantiated. Modifications (super micronization, roasting) for industrial production are recommended. Corn and wheat flour compositions represent a promising solution for enriching flour culinary products, meeting global trends in healthy eating. The integration of 40-60% corn flour provides a synergistic effect: a 1.5–fold increase in dietary fiber, trace elements (magnesium, iron) by 20-80%, antioxidants, while maintaining porosity of 75-82% and organoleptic properties (4.5-4.8 points). Gluten deficiency is successfully overcome by hydrocolloids, modifications, and traditional approaches that extend shelf life by 20-30%. The functional advantages of reducing the glycemic index, improving digestion, and preventing deficiencies make the products in demand in dietetics, children's and sports nutrition.