The use of the full potential of grain and leguminous crops laid down in them by nature is an important task in addressing the issues of balanced nutrition of the population, because food products based on these crops satisfy up to 70% of the daily human need for proteins, fats and carbohydrates, micro and macro elements, biologically active substances and remain the most affordable for all categories of consumers. Moreover, the preservation of all macro-, micronutrients, biologically active substances of the source grain remains a serious problem, because in the traditional approach to grain processing, the content of these components inevitably decreases. In the future, this process continues under the influence of technological parameters at all stages of production and storage of products. An analysis of the production technology of grain foundations showed a number of stages specific to each type of production. At the same time, micronization, extrusion and germination are recognized as the most productive. In preliminary studies, 4 types of grain and leguminous crops were identified as the most promising for the production of grain bases, which were subjected to micronization and extrusion according to the optimal conditions established by water absorption capacity and thermodynamic characteristics. Used the device DSC. Samples of selected cultures were germinated. In micronized, extruded and germinated grain bases, the chemical and vitamin composition is determined. A comparative characteristic revealed a promising method for the production of grain bases, which will be further used in food.

В статье представлены данные по биохимическому составу зерновых и зернобобовых культур, на основе которых отобраны 2 вида зерна: гречиха и чечевица. Получены опытные образцы цельнозерновой муки из зерна гречихи и чечевицы с оптимальным соотношением крахмала, клетчатки, белка, жира с крупностью помола 400-600 мкм., представлена рекомендуемая технологическая схема переработки зерна гречихи и чечевицы в цельносмолотую муку.