FLUID COMPOSITE MIXTURES IN THE PRODUCTION OF WHEAT WHEAT VARIETIES

The work is devoted to the analysis of works devoted to the development of composite mixtures based on domestic natural natural raw materials, which allow to increase the nutritional value of products and improve the quality of bread. The development of composite mixtures took into account the glycemic index and protein content. To find the optimal ratio of components of the flour mixture, the computer program Minitab 18 was applied, a plan was chosen for the mixtures with restrictions. It was found that with the ratio of components: (wheat flour 65%, lupine flour 25%, barley flour 5%, corn flour 5%) for the first composite mixture and (wheat flour 65%, oat bran 25% chickpea flour 5%, corn flour 5%) for the second composite mixture, samples of bread with a sufficiently high nutritional value and with high organoleptic and physicochemical parameters were obtained. The obtained results were verified experimentally.