Development of technological scheme for two-component grain mixture grinding

The article discusses the problem of enriching food with essential fatty acids, especially linolenic acid (ω-3), as its deficiency leads to serious disruptions in living processes of a human body. Using directly flax seeds allows reducing significantly (by 3–4 times) the share of flax seeds’ processing products in the composition of composite mixture, as well as preserving the entire phytopotential of the processed grain and seeds. In particular, the use of flax seeds, which has not only a high protein and fat content, but also a unique composition of some micronutrients, primarily they include polyunsaturated fatty acids (PUFAs) of the ω-3 and ω-6 family, essential amino acids, and the presence of other no less valuable components–dietary fiber, lignans, trace elements, fat-soluble vitamins. The introduction of flax seeds in the mixture poses a question of developing an innovative technology for processing mixtures consisting of grain and oilseeds. The use of white flax is preferable in the production of baking flour. Wheat-flax flour and wheat-flax bran can be used as the main components in the production of general, special and therapeutic purposes on a grain basis. While studies there were developed technological schemes for the preparation and grinding of two-component grain mixtures based on wheat and flax seeds. Thus, there were established some patterns of preparation and grinding of two-component grain mixtures for obtaining flour of composite types with specified technological properties and increased nutritional value due to the enrichment of polyunsaturated fatty amino acids ω-3, ω-6 of traditional grain types by adding flax seeds into it.