Development of Food Technology with a Mixture of Whole-Milled Wheat and Sesame Flours

Introduction: In the modern world, the growing interest in healthy eating stimulates the development of products with improved nutritional properties. Whole-grain wheat flour, enriched with dietary fiber, vitamins, and micronutrients, combined with sesame flour, rich in plant proteins and polyunsaturated fatty acids, has significant potential. However, the improvement of technologies for products based on such mixtures remains insufficiently studied and requires further research. Purpose: To investigate the potential of using a mixture of whole-grain wheat and sesame flours in creating new types of confectionery, culinary, and pasta products, such as cottage cheese cookies, carrot cake, and homemade noodles. Materials and Methods: The study focused on a mixture of whole-grain wheat and sesame flours and products such as cottage cheese cookies, carrot cake, and homemade noodles made from the composite wheat-sesame flour in various ratios. The quality of whole-grain wheat and sesame flours was assessed based on physicochemical and organoleptic properties. Standard methodologies were used to evaluate the sensory qualities of the test products. Results: Rational recipes for nutritional products such as cottage cheese cookies, carrot cake, and homemade noodles made from the studied mixture of whole-grain wheat and sesame flours were developed. It was found that during the storage of cottage cheese cookies for the first 10 days, the acid numbers in all samples remained practically unchanged. However, by the 20th day, an increase in acid numbers was observed in the samples. In samples made from the mixture of whole-grain wheat and sesame flours, the hydrolytic breakdown products continued to increase, which was reflected in the rise of their acid number. It was established that homemade noodles made from the mixture of whole-grain wheat and sesame flours retained their shape and characteristic sesame flavor well. It was shown that noodles containing 9% whole-grain sesame flour in the mixture can be recommended for practical use. Conclusion: The obtained results can be utilized in the food industry to expand the range of fortified flour-based products from a mixture of whole-grain wheat and sesame flours. Recipes for cottage cheese cookies, carrot cake, and homemade noodles have been developed. The data contribute to the development of health-preserving technologies and expand the practical scope in the production of high-nutritional-value products.