Abstract
The aim of the study is to investigate the possibility of processing bakery and grain industry by-products. The objects of the research are substandard bread and millet flour, from which products for quick snacks were obtained using extrusion. The investigations were carried out using an auger extruder under various technological modes. During the research, the optimal formula-tions of extruded products and the parameters of the technological process for their production were determined. In the course of the research, it was found that when manufacturing extruded products based on breadcrumbs, the optimal level of millet included in their composition should be considered to be 30%. The inclusion of such a proportion of additive allowed extrudates with the best or-ganoleptic and physical characteristics to be obtained. Extrusion processing provides high sanitary-hygienic parameters of the product, since bacteria of the Escherichia coli group, mould fungi and Salmonella are completely eliminated, thus considerably pro-longing the shelf life of the finished product. The introduction of the proposed technology will increase the production profitability and solve the problem of processing bakery and grain production by-products.
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