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The present paper features Triticale grain processing. The research involved two Russian cultivars of Tri- ticale grain, i.e. Ramzes and Saur. We investigated two schemes of processing these grain varieties into high-qua- lity baker’s grade flour. The first scheme was reduced and included only the processes of breaking and reduction, whereas the second scheme was more advanced and included breaking, sieving, sizing, and reduction processes. The paper gives a thorough description of the processing schemes, their parameters, and milling modes. A detailed ana- lysis proved the high efficiency of the advanced scheme which presupposed the use of sieve purifiers. Their expe- diency was determined by the specifics of break dunst products at breaks I, II, and III. The Triticale flour varie- ties were produced by mixing various flows of the central, intermediate, and peripheral parts of the Triticale grain endosperm. The reduced scheme produced a 40% yield for the Ramzes variety (ash content = 0.70%, according to the State Standard 34142-2017*), while the advanced technological scheme resulted in a 63% yield. As for the Saur variety, the advanced scheme produced a total yield of 78%, which was 0.6% higher than in the reduced scheme. The advanced scheme resulted in a 46% yield of the T-60 flour variety, which had the lowest ash content among all the va- rieties of Triticale flour, whereas the reduced scheme failed to produce the flour of this variety. The experiment also involved the first-ever study of the rheological properties of Triticale flour varieties with Mixolab (Chopin Technolo- gies, France). The study revealed significant differences in baking absorption, doughing time, batch, gluten, viscosi- ty, amylase, and retrogradation. The best baking properties were displayed by T-70 and T-80 Triticale flours that were obtained from the central part of the endosperm, both in reduced and advanced processing schemes. However, the advanced scheme proved to be the most effective way of processing Triticale grain into baker’s grade flour.

This paper describes the new functional products (compositional flour, bran) obtained from a two-component grain mixture according to the developed innovative technology. It was shown that the preliminary peeling of wheat grain does not affect the distribution of fat in the milled products, the fat content in flour is proportional to the amount of flax in a two-component grain mixture. The content of linoleic acid (w-6) in the sample of wheat flour is 2.4 times less than in the sample of wheat-flax flour (0.53% vs. 1.27%); the content of linolenic acid (w-3) in the sample of wheat flour is 53.7 times less than in the sample of wheat-flax flour (0.035% vs. 1.88%). The fat content in bran of two-component grain mixtures of wheat and flax is about 2 times higher than their content in wheat bran. Enriched foods have been obtained, products from which will help to compensate for the lack of polyunsaturated fatty acids (PUFAs) of the w-3 family in the diet of a modern person. The effectiveness of enzyme preparations of proteolytic and cellulolytic action in the hydrolysis of biopolymers of processed products of two-component mixtures based on wheat and flax (bran) was studied. It is shown that the use of biotechnological modification methods allows to obtain structurally modified products with a certain degree of hydrolysis of biopolymers with the aim of using them to create functional food products.

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.

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. 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.