JUSTIFICATION MODES MICRONIZED SUBSTANCE LEGUMES

To achieve the necessary quality properties of the products of leguminous crops, along with the use of leguminous seeds flour, various processing tools are used: extrusion, micronization. Micronization of leguminous seeds changes their functional and technological properties and can significantly reduce the time of heat treatment. These changes depend on the mode of micronized substance. The article presents the modes of micronization of legumes, such as chickpeas, lentils and peas, in order to obtain on their basis a food additive for adjusting the recipes of bakery products in order to enrich wheat bread with valuable micronutrients useful for human health.