FIELD: food industry.
SUBSTANCE: method includes pre-cleaning flax seeds, followed by grinding and passing through a sieve to isolate the desired product. In addition, two-stage peeling of seeds is carried out on impact machines, grinding is carried out on impact machines, and ground seeds are passed through a sieve with the size of 710 mcm, wherein flax seeds with the fat content of not more than 40% are used.
EFFECT: production of native flax flour used as a component of products of increased nutritional value, products of functional and special purpose.
5 cl, 2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING DEFATTED FLAX MEAL FROM LINSEED CAKE | 2015 |
|
RU2612426C1 |
| METHOD FOR PRODUCTION OF TRITICALE-RYE-FLAX FLOUR | 2023 |
|
RU2804625C1 |
| METHOD FOR PRODUCTION OF FLOUR FOR CONFECTIONARY AND BAKERY PRODUCTION | 2018 |
|
RU2688423C1 |
| METHOD FOR PRODUCTION OF TRITICALE-HEMP-FLAX FLOUR | 2023 |
|
RU2805181C1 |
| METHOD FOR PRODUCTION OF FLOUR FOR CONFECTIONARY AND BAKERY PRODUCTION | 2018 |
|
RU2685931C1 |
| METHOD OF PRODUCING WHOLE-GROUND WHEAT-FLAX FLOUR | 2023 |
|
RU2810098C1 |
| METHOD FOR PRODUCTION OF FLOUR FOR CONFECTIONARY AND BAKERY PRODUCTION | 2018 |
|
RU2688376C1 |
| METHOD FOR PRODUCTION OF FLOUR WITH HIGH CONTENT OF PROTEIN AND FAT | 2018 |
|
RU2688357C1 |
| METHOD FOR OBTAINING WHEAT-FLAX FLOUR | 2021 |
|
RU2756791C1 |
| METHOD OF PRODUCING TRITICALANO-NUT (CEDAR) FLOUR | 2020 |
|
RU2740322C1 |
