Aleshin_Nikita_RAD_Oatmeal_loaves

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FEDERAL STATE BUDGETARY EDUCATIONAL INSTITUTION OF HIGHER EDUCATION
“DON STATE TECHNICAL UNIVERSITY”
Faculty of Agro-Industrial Studies
Department of Equipment and Technologies of Food Production
Study of the Influence of Temperature Parameters and Processing Time
of Oat Flakes on the Technological Properties of Oat Crispbread
Production
Field of study: 19.04.02 Resource-Saving Technologies for Storage and Processing of Plant Raw
Materials
Aleshin Nikita Vladimirovich
Scientific Supervisor: Candidate of Technical Sciences, Associate Professor
Kirishiev Oleg Rafaelovich
2026 год
Rostov - on - Don

2. Research Relevance

Production Volume Dynamics in 2020-2024
with a forecast for 2025-2028
15%
5,5
Volga Federal District
6,1
10%
Central Federal District
4,7
26,1
Southern Federal District
5%
0%
9,8
Siberian Federal District
-5%
-10%
Ural Federal District
10,5
Northwestern Federal District
-15%
21,1
Far Eastern Federal District
-20%
2020
2021
2022
2023
2024
Объем продаж
2025
2026
2027
2028
16,2
North Caucasian Federal District
Темп роста
Рисунок 1 – Production Volume Dynamics,
2020-2028 гг.
Рисунок 2 – Structure of Russian Production by
Federal District, 2024 г., %
Trend: Consumption growth of 4 - 4,5% per year.
Leaders: Rye (30-35%), Oat (25-30%), Wheat (15-20%), Buckwheat (10-15%), Rice (5-10%)
Prospects: Oat flakes have excellent prospects due to their nutritional properties, popularity among healthy-eating
consumers, and versatility of use.
* Source: ACG.
* Source: BusinesStat
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3. Recearch Relevance

40%
30%
20%
10%
0%
-10%
-20%
-30%
-40%
2020
2021
2022
2023
2024
Объем импорта
2025
2026
2027
Темп прироста
Figure 3 – Import Volume Dynamics in, 20202024 with a Forecast for2025-2028 thousand tons
2028
Доля эхкспорта в объеме производства
Доля внутренего производства продукции
Figure 4 – Share of Exports in Total Production in
2024. In Physical Terms %
Consumption: An increase of 7% in 2024 compared to 2022 (25% of the population versus 18% of the population).
Production: Output in 2024 reached 65–75 thousand tons, compared to 45–50 thousand tons in 2022.
Leaders: Rye (35%), Oat (25%), Wheat (15%)
*Source: EMIS, Federal State Statistics Service of Russia.
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4. Актуальность исследований

5
5
Turkey
10
Kazakhstan
10
China
30
Belarus
40
15
Serbia/Armenia
Iran/India
25
Uzbekistan
25
Others(UAE, Egypt)
Figure 5 – Share of Countries in Russian Grain
Crispbread Imports 2024 г., %
UAE/Saudi Arabia
15
Africa(Algeria, Egypt)
Figure 6 – Share of Countries in Russian Grain
Crispbread Exports 2024 г., %
Main supplies: Turkey (40%), China (25%), Serbia, Armenia (15%).
Destinations: Kazakhstan (30%), Belarus (15%), Uzbekistan, Kyrgyzstan (25%).
*Source: Federal Customs Service of Russia.
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5. Overview of Existing Oat Crispbread Manufactures in Russia

Figure 7 – Crispbread Manufacturers in Russia
•Domestic market: Khlebprom / Khlebtsy-Molodtsy is one of the best-known brands producing
crispbread under various trade names.
Dr. Körner (produced in Russia under license or imported) is positioned as a natural and healthy product.
BioFoodLab produces crispbread with additives (flaxseed, amaranth, etc.).
•Export: Khlebtsy-Molodtsy exports to Kazakhstan, Belarus, and Kyrgyzstan.
•DietMarka supplies products within the CIS countries.
BioFoodLab exports to China and the Middle East.
National standard: GOST 31805-2016 “Dried bakery products. General specifications.”
GOST 31645-2012 “Dietetic bakery products. Specifications.”
GOST 25011-2017 “Bread and bakery products. Methods for determination of net weight."
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6. Selection of Functional Nutrition Target Groups

The main target audience for this product includes:
1. Healthy lifestyle consumers – ow calorie content,
dietary fiber, minimum sugar
2. Dietetic nutrition consumers – suitable for weight
loss (as a bread alternative)
3. Athletes – a convenient snack with slow
carbohydrates
4. Vegans and vegetarians – often enriched with seeds
and nuts
5. People with gluten intolerance (not all products,
only those labeled gluten-free)
Potential — about 35–40 million
consumers in the Russian Federation.
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7. Justification for Choosing Oat Crispbread

Good binding capacity – oat
flakes, when swollen, form a
viscous mass that helps shape
crispbread without adding extra
ingredients (for example, eggs or
flour).
Health benefits (marketing
advantage)
• Cholesterol reduction (due to βglucans)
• Support of intestinal microflora
(prebiotic effect)
• Gluten-free options (if certified
oats are used)
Table 2 – Vitamins and Minerals in Various Crops
Component
Oat flakes
Vitamin B2
0.1 mg/100 g
Magnesium
129 mg/100 g
Iron
3.6 mg/100 g*
Protein
12.3 g/100 g
Manganese
4.9 g/100 g
Calcium
52 mg/100 g
Figure 8 – Oat Flakes
Oatmeal contains 2–4 times more manganese than
buckwheat, rice, or rye.Calcium, which is essential
for humans, is often deficient in the diet.
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8. Method for Improving the Quality Indicators of Oat Crispbread

An innovative recipe with probiotics and turmeric.
Composition and role of ingredients:
1. Oat flakes
2. Probiotic (for example, Lactobacillus acidophilus or Bifidobacterium)
3. Turmeric
4. Flax seeds
This product can be positioned as a functional snack for healthy
lifestyle consumers, people with specific dietary needs, and athletes.
If the recipe is to be scaled up for industrial production, it will require
the selection of stabilizers and shelf-life testing (probiotics are better
preserved in vacuum packaging).
Product benefits:
✅ Probiotics improve intestinal microflora and strengthen immunity.
✅ Turmeric has antioxidant and anti-inflammatory effects.
✅ Oat flakes and flax seeds are a source of fiber, healthy fats, and slow carbohydrates.
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Method for Improving the Quality Indicators of Oat Crispbread
Method 1: Post-process application (optimal)
Stage: After baking/drying
Technology:
1. Preparation of the suspension:
1. Probiotic powder (for example, Bacillus coagulans)
mixed with:
1. Maltodextrin (carrier)
2. Vegetable oil (for adhesion)
3. Concentration: 10⁹–10¹⁰ CFU/g of mixture
2. Application:
1. Aerosol spraying: Spraying onto hot crispbread
(40–45°C)
2. Vacuum impregnation: For deep penetration
(effective for porous structure)
3. Immersion: In cooled probiotic emulsion (2–3
sec)
Method 2: Fermented base
Stage: Preparation of starter culture
Technology:
1. Fermentation of oat crispbread base:
1. Starter culture: Lactobacillus plantarum +
Saccharomyces boulardii
2. Conditions: 30°C, 12–18 hours
3. Final pH: 4.2–4.5
2. Application:
1. Replace 20–30% of the liquid in the recipe with the
fermented mass
2. Additional incorporation of dry probiotics after baking
Advantages:
• Preservation of 90–95% bacterial viability
• Uniform distribution
Recommended strains
1.Bacillus coagulans — up to 90°C, improves digestion
2.Saccharomyces boulardii — up to 60°C, antidiarrheal effect
Advantages:
• Natural increase in oat digestibility
• Synergy with turmeric (enhancement of the anti-inflammatory
effect)

10. Aim and Objectives of the Research Work

Aim: To determine the optimal temperature conditions and processing time of oat flakes in order to improve the quality of
crispbread through the addition of probiotics and turmeric.
Object of research: Тemperature parameters and processing time in the production of grain crispbread.
Subject of research: The influence of temperature, processing time, and composition (probiotics, turmeric) on the
properties of crispbread.
Research objectives:
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2.
3.
4.
5.
To conduct a review of existing studies.
To study the effect of temperature and processing time on the properties of oat crispbread.
To describe the methodology for producing grain crispbread with the addition of probiotics.
To prepare grain crispbread samples.
To determine the organoleptic characteristics and optimal production parameters of oat crispbread.
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11. Methodology for Producing a Plant-Based Beverage

Table 3 – Technological Operations and Their Parameters
Technological operation
Parameters
Grinding
Impact-reflector mill
(Grinding flakes to a particle size of 100–150 μm)
Mixing
Ratio: oat flour + water (1:3)
Additives: probiotics, turmeric, flax seeds
Mixer
Forming
Pressing into sheets 2–3 mm thick
Dough sheeter or press
Drying/Baking
Conditions: 40–60°C for 8–12 hours
(Alternative режим: 180°C, 10–15 min until
moisture content reaches 5%)
Application of additives
Aerosol spraying with probiotic suspension
(40°C, 10^9 CFU/g)
Sprayer, vacuum unit
Packaging
Vacuum packaging to preserve probiotics
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