FIELD: food industry.
SUBSTANCE: production of food whole-ground wheat-amaranth flour from a wheat-amaranth grinding grain mixture. The method for producing whole-ground wheat-amaranth flour is characterized by the fact that the initial raw materials are first purified, then a grinding mixture is made from prepared wheat and amaranth grains in a ratio of 9.4:0.6 to 9:1. The wheat grain is preliminarily subjected to hydrothermal treatment using the cold conditioning method, moistening to a moisture content of 14.7-15.5% and cooling for 9-11 hours. Then the grinding mixture is ground in a knife mill with a speed of 25,000 rpm, followed by sorting of the grinding product on a flour sieve with a cell opening size of 224 microns.
EFFECT: obtaining whole-ground wheat-amaranth flour with a high content of fat and protein.
1 cl, 1 tbl, 3 ex
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