Obtaining polycomposite flour from processed products

Federal State Institution «Scientific and Production Association «Special quipment and Communications» of the Ministry of Internal Affairs of the Russian Federation Bread products occupy upto 40 % percent in the diet of our country,most of them are products based on cereals and various types of flour. To enrich wheat flour with polyunsaturated fatty acids and vegetable protein, white flax and lentil seeds were used, with the addition of no more than 15 %. The grinding of a three-component grain mixture was carried out according to a simplified scheme using a torn and six grinding systems. The scheme of grinding a three-component grain mixture included 1 torn and 6 grinding systems. The grinding products were sorted as follows: a 220 μm sieve was used on 1 torn system, and a 132 μm sieve was used on subsequent systems. In general, the fineness of the flour was characterized by the following indicators: the residue on a sieve of 180 microns is not more than 2 %, the passage of a sieve of 140 microns is at least 80 %, which meets the requirements for wheat flour of the 1st grade. The carried out grinding made it possible to establish that the use of cereals instead of wheat grain leads to a significant simplification of the grinding scheme with a high yield of products. The introduction of flax seeds and lentils into the composition of the grinding mixture made it possible to increase the protein content in flour by about 50 %, and the fat content by 2 times. The learned flour, consisting of 85 % wheat groats, 5 % white flax seeds and 10 % lentils, is a product of increased nutritional value and can be used in the production of bakery and confectionery products.