Rational use of secondary raw materials of cereal production

Abstract

The source for enriching bread with macro- and micronutrients are pea processing products. Pea flour is a high – quality raw material, has a high nutritional value: the amino acid composition of pea flour proteins is more complete than pea protein, the fatty acid composition of flour lipids is unsaturated, carbohydrates are mainly starch, as well as oligosaccharides – stachyose, sucrose and raffinose, the mineral composition is balanced. The effectiveness of IR treatment with subsequent tempering in a heatinsulating hopper on the change in the activity of trypsin inhibitors is shown. The possibility of using pea flour in the production of bread is indicated.