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An innovative approach to the obtaining of wheat-flax flour has been developed, it is based on the use of polished wheat groats and semolina for subsequent grinding together with flax seeds. The technological scheme for grinding a two-component grain mixture included one break system and three reduction systems. It is found that the introduction of flax seeds into the milling grist has a significant effect on all quality indicators, and the greatest effect was revealed at the processing of a mixture of semolina and flax seeds. Statistical analysis made it possible to establish a linear character of the dependence of the flour whiteness on the yield (R = 0.96 - 0.99). The protein and fat content in wheat-flax flour № 1 (wheat groats + flax) is 14.0% and 3.8%, and in wheat-flax flour № 2 (semolina + flax) – 12.5% and 3.6%, respectively. The essential linolenic acid content in wheat-flax flour №1 and №2 is 49.34% and 45.55%, respectively, while it is 2.95% for top-grade wheat flour. The new approach made it possible to significantly simplify the grinding process, abandon multi-grade grinding, and achieve a uniform distribution of fat among flour varieties. The resulting wheat-flax flour contains the required amount of PUFAs in accordance with the recommended consumption rates and the inclusion of products from it in the diet of a modern person can compensate for the lack of PUFAs of the ɷ-3 family.

Enrichment of food products with proteins, minerals and dietary fiber is possible by introducing grinding products of some cereal crops into wheat flour, i.e. obtaining composite flour mixtures. To date, there is a need to enrich food products with essential fatty acids, especially Linolenic acid (w-3), the deficiency of which leads to serious disruptions in functioning of the human body. Analysis of the lipid composition of various oilseed crops shows that the composition of flaxseed oil as a source of w-3 demonstrates an absolute advantage. The solution to the problem of flour enrichment with essential fatty acids is currently being solved by using crushed flaxseed cake. However, the use of flaxseed cake has several disadvantages. First of all, as studies have shown, the amount of such flaxseed flour in the composition of the composite mixture should be 15-20% to ensure the required amount in essential fatty acids, which significantly impairs the consumer properties of bread. The use of flax seeds directly will significantly reduce their proportion in the composition of the composite mixture.