FUNCTIONAL FOOD COMPOSITE FROM MIX OF GRAIN OF WHEAT AND SEEDS OF FLAX

Abstract

The paper presents research results of the functional composite of a mixture of grain of wheat and flax seeds. The data obtained indicate that a low value of the porosity is produced by pre-heating of the extrudate can be obtained by using as filler wheat wet-STU 14-15% in the amount of 75-80% of the extruded mass. The humidity of the processed flax seeds must be maintained in the range of 35-38%, in order to ensure that the moisture content of the extruded mixture is equal to 19-21%.