Abstract

The article reflects the results of the laboratory of primary processing of plant raw materials. The aim of this work is to develop technologies for the production of composite flour enriched with micronutrients based on grain legumes. Novelty of research - the technology of production of composite flour from micronized grain legumes has been scientifically proved and developed. Objects of research: grain legumes - chickpeas, peas, beans, lentils, food additive. Practical significance of research: - implementation of technology for producing composite flour from grain legumes to expand the range of crop processing products. The work on the selection of grain legumes for the production of composite flour was carried out. The stages of preparation of the selected crops for production are defined. Technological modes of processing raw materials for the flour production are scientifically justified. Regression equations are obtained for each technological cycle. The results can be used in flour mills. Work is underway to develop the technology of bakery products.

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License

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