The New Compositional Mixtures of Cereal Cultures

The article presents the results of experimental researches of biologically active components in cereal cultures. We have designed several powder-like sublimed food compositions with increased content of cellulose and natural biologically active substances. These compositions, based on oat bran (the 1 st group) and on barley germs (the 2 nd group), are enriched with vegetable and fruit-and-berry additives. The vegetable, fruit and cereal cellulose combined in a designed composition would allow obtaining the new food mixtures with sufficient content of pectin substances, hemicelluloses, lignin and other biologically active substances contained in raw materials. Henceforth, these compositions can be recommended to use in different branches of food industry.