JUSTIFICATION OF THE TECHNOLOGY OF COMPOSITE EXTRUDED MIXTURE OF WHEAT GRAIN AND GRAPE SEEDS

Abstract

The article summarizes information about the technologies of composite mixtures linked by a single concept and based on the principles of thermal vacuum plastic extrusion. Classification features of such technologies, as well as their main parameters, are presented and justified. Rational values of the composition of mixtures in terms of the ratio and humidity of the ingredients included in them are given. The conclusion is made about the prospects of using composite mixtures in the technologies of functional or enriched bakery and flour confectionery products.