METHOD FOR OBTAINING WHEAT-TRITIKALEV-AMARANTH FLOUR Russian patent published in 2023 - IPC B02C4/06 A23L7/10 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely the production of food wheat-triticale-amaranth flour from wheat-triticale-amaranth grain grinding mixture. The method for producing wheat-triticale-amaranth flour is characterized by the fact that the initial raw material is first purified, then a grinding mixture is made from the prepared grain of wheat, triticale and amaranth in the ratio 5:4:1, 5:3.5:1.5 and 5: 3:2, respectively. Wherein wheat and triticale grains are preliminarily mixed before grinding, moistened to a moisture content of up to 16-16.5% and softened for 14 hours. After that, amaranth grain is added to the prepared mixture of wheat grain and triticale. Ready-made grinding wheat-tritical-amaranth grain mixture is crushed on 5-torn systems on roller machines with back-to-back corrugations with a ratio of circular speeds of fast- and slow-rotating rollers of 2.0. Wherein the density of cutting rollers is 8 pieces per 1 cm, and the slope of the flute is up to 11%. It is also crushed on 6 grinding systems on roller machines with smooth, micro-rough rollers with a speed of rotation of a fast roller from 6.0 m/s. In this case, the ratio of circular speeds of fast and slow rotating rollers is 1.5. Then the grinding product is sorted on sieves of various sizes.

EFFECT: invention allows to expand the range of flour-based food products by using processed grain wheat-triticale-amaranth grinding mixture in the baking and confectionery industries.

1 cl, 1 tbl