MULTI-COMPONENT COMPOSITE BASED ON WHEAT GRAIN AND SESAME SEEDS

Abstract

The use of composites based on oilseeds makes it possible to enrich food products with high-value lipids by replacing part of wheat flour with an extruded mixture of wheat grain and any oilseeds. This simplifies the process and reduces the complexity of processing native raw materials. The object of the study was a whole-grain mixture of wheat and non-ground sesame seeds, which was subjected to extrusion using a single-screw extruder EK-40. The paper presents the results of experimental substantiation of optimal values of the mass fraction of moisture in wheat grain and sesame seeds, as well as the content of sesame seeds in the extruded mixture. As a criterion for optimizing the quality of the extrudate, its expansion index was adopted. Due to the fact that the zone with optimal values of the extrudate explosion coefficient does not allow the use of wheat grain with a mass moisture content of 14%, corresponding to GOST R 52554-2006 basic conditions for this culture, it can be concluded that to obtain a multicomponent extrudate based on sesame seeds, the mass fraction of water in this ingredient must be increased to 40.0-42.0% with its content in the mixture of no more than 10 %.