Producing Ready Breakfast in the Form of Flakes from Triticale Grains
https://doi.org/10.36107/hfb.2019.i3.s263
Abstract
The relevance of production of grain products of a high degree of readiness and expansion of the raw material base through the use of triticale grain is shown. Rational modes of IR processing of triticale grain are justified when obtaining a new product from it in the form of flakes with high nutritional and consumer advantages. The influence of IR treatment on the physical and biochemical properties of triticale grain was studied. It is shown that the main parameters that determine the modes of IR processing of triticale grain are the grain moisture, the density (intensity) of the incident flow of radiant energy and the irradiation time. The influence of various IR processing modes on the proteins and carbohydrates of triticale grain was studied. The influence of the intensity of IR processing of triticale 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 amount of water-soluble substances in triticale due to the destruction of starch to dextrins and a decrease in the solubility of proteins as a result of their denaturation was studied. The effect of IR treatment on starch attack by amylases was established. The influence of IR treatment modes on the degree of denaturation and fractional composition of triticale grain proteins was studied. The influence of grain flattening on the carbohydrate complex and the intensification of IR processing on the consumer advantages of flakes is studied. The influence of IR treatment on the acidity of water and alcohol extracts and the fiber content was studied. Shown the optimal conditions of infrared treatment for gelatinization of starch and formation of dextrins. Physical and chemical changes in triticale grain during its flattening into flakes after IR treatment were studied. It is justified to obtain a new fast food product in the form of flakes that have a high nutritional value and a high content of dietary fiber, which can be used as a dry breakfast.
About the Authors
V. A. Gunkin
Moscow State University of Food Production
Russian Federation
Russian Federation
Vladimir A. Gunkin
11 Volokolamskoe highway, Moscow, 125080
G. M. Suslyanok
Moscow State University of Food Production
Russian Federation
Russian Federation
Georgiy M. Suslyanok
11 Volokolamskoe highway, Moscow, 125080
J. A. Wani
Sher-e-Kashmir University of Agricultural Science & Technology
India
India
Javaid Ahmad Wani
Shalimar Road, Shalimar Campus Srinagar Jammu and Kashmir, 190025
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Review
For citations:
Gunkin V.A., Suslyanok G.M., Wani J.A. Producing Ready Breakfast in the Form of Flakes from Triticale Grains. Health, Food & Biotechnology. 2019;1(3):47-56. (In Russ.) https://doi.org/10.36107/hfb.2019.i3.s263
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