ASSESSMENT OF THE QUALITY AND NUTRITIONAL VALUE OF FIRST GRADE WHEAT FLOUR FROM DIFFERENT MANUFACTURERS

Despite the sufficient volume of wheat flour production, there are low-grade, falsified products on consumer market, and with low baking properties is also found. In this regard, purpose research was to assess quality nutritional value first grade from different manufacturers. Studied: organoleptic, physico-chemical, hygienic indicators, content dietary fiber, mineral elements vitamins. It determined that all samples in terms organoleptic indicators met regulated requirements GOST 26574-2017, amount pesticides mycotoxins - norms SanPiN 2.3.2.1078-01 TR TS 021/2011. Flour produced by IP A.A. Mikhailyuta (Omsk region, Kormilovsky district, Pobeditel village) current standard for first-class physical chemical parameters, safe level heavy metals within framework regulatory documents, had a complete macro- micronutrient composition. JSC “Shadrinsk combine bread products” (Kurgan Shadrinsk) turned out be unsafe Pb content, excess which more than 3 times, unacceptable. KFH V.V. Malyutov (Ivanovo Puchezhsky Poperekovo did not meet 26574-2017 such as quantity gluten, ash may indicate its falsification.