Análisis comparativo de la harina de trigo sarraceno cruda y tostada utilizada en la producción de panadería.

Svetlana N. Butova; Georgiy G. Dubtsov; Margarita E. Saitova; Julia V. Nikolaeva.

Svetlana N. Butova department «Biotechnology and technology of bioorganic synthesis products»
Georgiy G. Dubtsov department «Technologies of catering and service enterprises»;
Margarita E. Saitova department «Technologies of catering and service enterprises»;
Julia V. Nikolaeva. department «Biotechnology and technology of bioorganic synthesis products»;

Palabras clave: harina de trigo sarraceno, granos de trigo sarraceno, harina de trigo, diabetes mellitus

Resumen

Se ha cubierto el problema de un número cada vez mayor de pacientes con diabetes mellitus de ambos tipos y se ha establecido el papel principal de la nutrición en la prevención y el tratamiento de esta enfermedad. Los objetivos del estudio se han formulado en base al análisis exhaustivo de la información. Se ha demostrado que la harina de trigo sarraceno permite reducir el índice glucémico de los productos terminados, independientemente de su composición. La capacidad de la harina de trigo sarraceno para reducir el índice glucémico depende del tamaño de sus partículas (granulación). Se ha demostrado científicamente que las propiedades antioxidantes de la harina de trigo sarraceno se deben a la presencia de una amplia gama de compuestos de flavonoides.

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