Abstract
A new source of vegetable raw materials for the food industry has appeared on the Russian market - amaranth grain and products of its processing, which have a valuable chemical composition, high nutritional and biological value, containing a wide range of physiologically functional nutrients. The studies on the effect of different ratios of the grinding mixture of wheat and amaranth grains on the chemical and physico-chemical properties of wheat-amaranth flour as a result of their joint processing are presented. The object of the study was the grain of winter wheat of the variety Nemchinovskaya 85 and the grain of amaranth of the variety Voronezhsky. Processing of the control sample of common wheat and milling wheat-amaranth mixtures of various ratios was carried out in the laboratory grinding mills (LGM-4) with threaded (for break systems) and smooth microroughened rollers (for grinding systems). It has been found that in the control sample of wheat flour, the weighted average content of fat and protein was 1.12% and 11.57%, respectively, with the addition of 5% amaranth to the grinding wheat-amaranth grain mixture, the weighted average fat content in wheat-amaranth flour was 2.47 %, and the protein content - 12.55%, with the addition of 10% amaranth to the grinding wheat-amaranth grain mixture, the weighted average fat content of wheat-amaranth flour was 3.13%, and the protein content - 12.66%, with the addition of 15% amaranth in the milled wheat-amaranth grain mixture, the weighted average fat content in wheat-amaranth flour was 3.88%, and the protein content was 13.34%, with the addition of 20% amaranth to the milled wheat-amaranth grain mixture, the weighted average fat content in wheat-amaranth flour was 4.29%, and the protein content was 13.78%, respectively. It has been found that the addition of amaranth grain to the milled wheat-amaranth mixture up to 20% of amaranth grain significantly increases the yield of wheat-amaranth flour. It has been established that the addition of amaranth grain to the grinding grain mixture makes it possible to increase the fat content in wheat-amaranth flour by 282.1% and the protein content by 18.4% compared to the control wheat flour.
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