Method for producing whole grain product from buckwheat and lentils

Abstract

The article presents data on the biochemical composition of cereals and legumes, on the basis of which 2 types of grain were selected: buckwheat and lentils. Experimental samples of whole-grain flour from buckwheat and lentil grains with an optimal ratio of starch, fiber, protein, and fat with a grinding size of 400-600 microns are obtained. the recommended technological scheme for processing buckwheat and lentil grains into whole-ground flour is presented.

Keywords

• whole grain product
• flour
• cereals
• legumes
• crops
• buckwheat
• lentils
• grinding size