Flour drade method of obtaining wheat-flax flour

Food processing technologies are constantly developing, which is associated with changing requirements, with the renewal of the range, with the emergence of new sources of raw materials. Analysis of the information shows that at present, products of increased nutritional value, enriched with essential substances, balanced in composition, and functional food are of the greatest interest. One of the directions of creating such products is the development of technological solutions for the formation of the properties of raw materials in a given direction. In order to increase the degree of raw material use and expand production range due to the development of grain products for the production of food for general, dietary and prophylactic purposes on the basis of poly-grain mixtures, the possibility of joint grinding of a wheat-flax mixture to obtain flour enriched with essential fatty acids (EFA) is shown ω-3 (linolenic acid) and ω-6 (linoleic acid). Introducing essential nutrient-fortified foods into the daily diet is the real challenge of a healthy eating strategy. In this regard, a special place is occupied by grain processing products, as the basis of the pyramid of healthy nutrition. In the course of the research, a scheme for grinding mixtures consisting of various cereals and flax seeds was developed. The technological scheme includes one break and three reduction systems. Breaking grinding process is carried out on a roller machine RSA with an inter-roller clearance of 0.05 mm, which ensures flour extraction of at least 50%.