Abstract:
The increased contribution of vegetable fibres limits the indirect carcinogenic action of other nutrition principles. The
research carried out in 17 world countries revealed that colon neoplasm is reversely proportionate to the use of cereals
and their derivatives. The mechanisms via which the low use of vegetable fibres favours colon cancer are manifold: it
decreases the speed of the intestinal transit, it increases the ratio of anaerobic microbial flora, it reduces the capacity to
metabolise biliary acids. Therefore, the use of flours with high-degree of extraction, rich in insoluble fibres and
containing less soluble fibres, facilitates consumer’s digestion by producing an extended state of satiation; due to the
reduction of the food intakes, the risk of obesity also decreases. Flours with a lower extraction degree and farinaceous
products obtained from them negatively impact digestion by hydrating fibres, creating short-chain fatty acids in the
colon, which ferment soluble fibres. This generates the low ratio of mineral salts and vitamins, the farinaceous products
being food partially devitalised of valuable nutrients. The experiments carried out revealed the following results: the
total vegetable fibres in wheat and wheat grits (for samples 1, 2, 3, 4, 5, 6) was between 10.6% and 44%, for rye and rye
cake the values ranged from 11.5% to 11.73%, and for oat the value was 4.15%. For flours obtained from wheat, the
total content of vegetable was: 3.25% for white wheat flour T650, 9.57% for whole-wheat flour. Regarding the types of
white bread, the ratio of vegetable fibres was 2.51%, and, respectively, 8.47% for whole-wheat bread. The experiments
conducted reveal that the sample 6, with grit granulation, has a high content of dietary fibres, namely 10.6%, of which
non-cellulosic polysaccharides 6.27%, cellulose 3.48%, and lignin 0.85%, and that it can be used with good results in
the technological process, having a hydration capacity of 84.46%. Therefore, by increasing the content of vegetable
fibres from 3.25% in the white flour to 10.6% in the flour with dietary fibres obtained, we can optimise the quality of
the farinaceous products with no added exogenous substances (food additives), and also improve the anti-carcinogenic
potential of these farinaceous products. The research was conducted by using the resources of the processing company
under the Research/consultancy agreement entitled “Research on the innovation of new farinaceous products rich in
nutrients and recommended in the diets for preventing and fighting against certain metabolic disorders”.
