Study of Physical and Chemical Properties of Grain Legume Raw Materials for Obtaining Dry Functional Mixtures

Introduction. The use of protein-rich legumes together with grain raw materials and spices with increased biological value allows enriching products with bioavailable phenolic antioxidants and balancing the amino acid composition. The resulting dry functional mixtures will affect the basic physiological processes of the body and strengthen the immune system. Purpose. To identify the relationship between dry functional mixtures, their properties and the physical and chemical indicators of grain legumes; to analyze raw materials, dry functional mixtures, grinding batches, properties. Materials and Methods . Physical properties: the linear dimensions of the grains were determined using a micrometer with an accuracy of 0.01 mm; the grain nature was determined according to GOST 10840-64; grain vitreousness according to GOST 10987-76; grain and processed product moisture content according to GOST 13586.5-93 and GOST 8.434-81. Results . The functional and technological properties of dry functional mixtures (DFM) were determined: granulometric composition, degree of grinding; physicochemical indicators of grain legume raw materials: geometric parameters, grain shape, uniformity in size, saturation of the finished product with biologically active substances. Developed by SPS %: 3ВС-2 and 4ДС-3 (buckwheat - 37, peas - 15, millet - 24, pearl barley - 9, spelt - 5, rye - 9, allspice - 0.2). The degree of grinding of SFS is 132 μm. The yield of intermediate products of grinding of the presented two grinding batches of grain legume raw materials on five grain-forming torn and seven grinding systems is fractions of 157-250 μm. Conclusions . The obtained results can be used in the production of flour culinary products in public catering establishments, as well as in mini-bakeries. The technological properties of grain legume raw materials are the criteria for choosing milling schemes and obtaining the optimal yield of powdered dry functional mixtures.