Preparation and milling of binary grain mixtures for obtaining composite types of flour with given technological properties

In the diet of the Russian population, bakery products occupy up to forty percent, most of which are products based on various types of flour and cereals. The chemical composition of food products obtained on the basis of traditional technology is characterized by an insufficient balance in biological value and effectiveness. In this regard, the formation of flour composite mixtures with a given content of the main nutrient and biologically active substances: proteins, carbohydrates, fats, vitamins, micro-and macroelements from cereal processing products, including wheat, triticale, rye, barley and chickpeas. Such mixtures will become the basis for specific manufacturers producing bakery, confectionery, pasta and extruded products, dairy and meat products of functional nutrition: dietary, prophylactic and therapeutic. As a result of the research, the patterns of preparation and grinding of binary grain mixtures were determined to obtain two-component types of flour with increased nutritional value and specified technological properties.