Producing a product of high nutritional value in the form of flakes from rye grain

Abstract

The relevance of the production of grain products of a high degree of readiness and the expansion of the raw material base through the use of rye grain is shown. Methods for determining the fractional composition of proteins according to A.I. Ermakov, the content of water-soluble protein according to O.H. Lowry, dextrins according to M.P. Popov and E.F. Shanenko, fiber according to Kurshner and Ganak were used. Rational modes of IR processing of rye grain are substantiated when obtaining a new product from it in the form of flakes with high nutritional and consumer advantages. The effect of IR treatment on the physical and biochemical properties of rye grain has been studied. It is shown that the main parameters determining the modes of IR processing of rye grain are the grain moisture, the density (intensity) of the incident radiant energy flux and the irradiation time. The influence of various modes of IR processing on carbohydrates and proteins of rye grain has been studied. The effect of the intensity of IR processing of rye grain on the degree of starch dextrinization and on the density of grains is shown. The effect of IR treatment on the change in the solubility of proteins as a result of their denaturation is investigated. The effect of IR treatment modes on the degree of denaturation and fractional composition of rye grain proteins has been studied. The effect of grain flattening on the carbohydrate complex and the intensification of IR processing on the consumer advantages of flakes has been studied. The effect of IR treatment on the acidity of water and alcohol extracts, fiber content has been studied. Physicochemical changes in rye grain during its flattening into flakes after IR treatment have been studied. The production of a new fast food product in the form of flakes with high nutritional value and high fiber content, which can be used as a dry breakfast, is justified.