The influence of hydrothermal processing on the grinding process of hull-less oats
2005
Mel'nikov, E.(Moscow State Univ. of Food Productions (Russian Federation)) | Kasyanova, L.(Mogilev State Univ. of Foodstuffs (Belarus)) | Baitova, S.(Mogilev State Univ. of Foodstuffs (Belarus))
The grinding process of hull-less oats has been researched. The influence of hydrothermal processing on the grinding process efficiency has been defined. It has been determined that the most effective condition of grinding process of hull-less oats is the grinding with 5% meal's exit. The hydrothermal process of hull-less oats decreases the loss of kernel in the grinding process, reduces its ash level and improves the color. The quality of the porridge, made from the samples that have been hydrothermal processed, was higher.
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