The study of millet and its processed products

Good nutrition plays a vital role in ensuring optimal growth and development. Improper diet leads to disruption of metabolic processes in the body, weakening the immune system, the emergence of chronic diseases and premature aging. A healthy lifestyle, including proper diet, is the cheapest and rational way of improving human health, the ability not to spend money for treatment in the future. Recommendations of world organizations medicine and health on the question of food illustrates the so-called food pyramid. Its basis is the products from cereals, such as bread, cereals and pasta. Millet, namely it is made of millet and wheat is cultivated in many regions of Russia, including Krasnoyarsk region. This article examines the chemical composition of seeds of millet and the possibility of its use in production of flour bakery and confectionery products. Millet is one of the oldest cereal crops cultivated in many regions of Russia, including in Krasnoyarsk region. Produced from millet millet cereals and flour. According to the Institute of conjuncture of agrarian market (ICARUS) by the share of consumption of groats millet ranks fifth after rice, buckwheat, oats and peas. Also millet is one of the first places in terms of taste and nutritional advantages. Millet is considered one of the most nutritious and the least allergenic grains. Also millet is one of the first places in terms of taste and nutritional advantages. Millet is a source of some vitamins (especially B group), starch, amino acids, minerals and fiber. Millet is easily digested and has a restorative effect. The analysis of the presented data confirms that wheat is a product of high nutritional value and are recommended for use in the production of bakery and flour confectionery.