foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2020-3-3-14-19foodsyst-76Research ArticleСтатьиTECHNOLOGICAL SCHEMES FOR THE PROCESSES OF PREPARATION AND MILLING BINARY GRAIN MIXTURES AND BIOCHEMICAL EVALUATION OF PRODUCED PRODUCTShttps://orcid.org/0000-0002-3000-8631PankratovG. N.

Georgy N. Pankratov — doctor of technical sciences, professor, leading research scientist, Laboratory of Technology and Technics Milling Industry

127434, Moscow, Dmitrovskoe shosse, 11. Теl.: 8–499–976–33–14 

pankratof.gn@yandex.ruhttps://orcid.org/0000-0003-1339-7150MeleshkinaE. P.

Elena P. Meleshkina — doctor of technical sciences, acting director

127434, Moscow, Dmitrovskoe shosse, 11. Теl.: +7–499–976–23–23 

mep5@mail.ruhttps://orcid.org/0000-0001-5962-8909VitolI. S.

Irina S. Vitol — candidate of biological sciences, docent, senior research scientist, Laboratory of Biochemistry and Microbiology of Grain and Grain Products

127434, Moscow, Dmitrovskoe shosse, 11. Tel.: +7–926–709–02–07

vitolis@yandex.ruhttps://orcid.org/0000-0002-2367-3676KechkinI. A.

Ivan A. Kechkin — junior research scientist, Laboratory of Technology and Technics Milling Industry

127434, Moscow, Dmitrovskoe shosse, 11. Тел.: +7– 905–766–08–30  

kechkin87@mail.ruNagainikovaJu. R.

Julia R. Nagainikova — engineer, Laboratory of Technology and Technics Milling Industry

127434, Moscow, Dmitrovskoe shosse, 11. Тел.: +7–985–137–40–26

yuliarailevna@yandex.ruAll-Russian Scientific and Research Institute for Grain and Products of its Processing — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASRussian FederationAll-Russian Scientific and Research Institute for Grain and Products of its Processing — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASRussian Federation202009102020331419Copyright © Pankratov G.N., Meleshkina E.P., Vitol I.S., Kechkin I.A., Nagainikova J.R., 20202020Pankratov G.N., Meleshkina E.P., Vitol I.S., Kechkin I.A., Nagainikova J.R.Pankratov G.N., Meleshkina E.P., Vitol I.S., Kechkin I.A., Nagainikova J.R.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/76

A study of the preparation and milling of a grain mixture containing 7% of flax seeds has been carried out in order to obtain a composite wheat-flax flour, in which the entire biopotential of flax seeds was preserved. It was revealed that the preparation of the components of the grain mixture should be carried out independently, in parallel flows. During the wheat grain preparation the cold conditioning was carried out, the modes of which were the following: humidity — 15.5%, dwell time in the water — 24 hours. The optimal conditions for milling the wheat-flax mixture have been determined, which are the following: yield (%) / ash content (%) in 3 break systems (in terms of the 1st break system — grain) for the first break system — 53.5 / 1.00; for the second break system. — 22.2 / 1.11; totally for the first and the second break systems — 75.7 / 1.035; totally for the first, the second and the third break systems — 81.0 / 1.1. The technological schemes have been developed and the new varieties of wheat-flax flour with predetermined technological properties and increased nutritional value have been formed. The approximate indices of yield and quality of the new wheat-flax flour varieties are the following: Flour A — yield 45–50%, lipids 3.6–4.0%, protein 13–13.5%, ash 0.55–0.70%, whiteness — 50 conventional units; Flour B — yield 20–25%, lipids 5.5–6.0%, protein 14–14.5%, ash 0.9–1.25%, whiteness — 22 conventional units; Flour C — yield 70–75%, lipids 4.5–5.0%, protein 13.6–14.0%, ash 0.75–0.90%, whiteness — 36 conventional units. It was indicated that the total lipids content in flour from two-component mixtures increases by about 4 times, and the total protein content in the studied samples increases by 1–2%. The content of linoleic acid (ɷ‑6) in wheat-flax flour samples is 1.6…3.3 times higher than in wheat flour; the content of linolenic acid (ɷ‑3) in wheat-flax flour samples is 36.8…57.2 times higher than in wheat flour (taking into account the total lipids content in the samples). The enrichment of wheat flour due to flax seeds allows to make up the deficiency of PUFA family in the diet of a modern person and to obtain products on a grain basis of a balanced composition.

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The authors declare that there are no conflicts of interest present.