Barnaul, Russian Federation (PressExposure) February 05, 2009 -- As tight competition dictates the need to think outside traditional schemes, flour millers are on the lookout for innovative solutions that could give their customers extraordinary advantages. PAVA (www.apkhleb.ru), a major Russian grain processor that recently decided to diversify its activities with production of starches, gluten and alcohols, made its first step towards advanced processing. While work on grain fractionation project is gaining momentum, the company is challenging standard methods of flour production.
The new technology is aimed at extraction of maximum proteins and vitamins from the wheat grain and is based on more complete processing of all parts of the kernel, including the periphery.
In essence, the method introduced by PAVA effectively draws on beneficial qualities of the aleuronic layer which is traditionally removed because of its hardness. Although the central part is used to produce flour of higher grades with better whiteness, eventually this boils down to neglecting a great amount of valuable components.
Aleuronic layer consists of protein by almost a half, is rich in mineral substances (up to 13%), fibre (15%), and water-soluble vitamins of B-group (B1, B2, B6, PP). Protein is essential for normal functioning of all living tissues, and as this is a macronutrient which the body does not store, its regular consumption is of high importance. The enhanced content of B-vitamins lowers the risk of heart failure due to reduction of homocysteine level, helps eliminate digestive disorders, improves condition of skin and hair.
"In the new flour, we have developed a balanced mix which possesses both exceptional nutritive value and excellent baking qualities. Soon our activities will expand to higher-margin production of functional ingredients, but we also expect development in flour milling and it is the unconventional approach that moves us forward", commented Angela Kiseleva, PAVA Commercial Director.