[Developing a technology to treat germinated grains and recommendations on use thereof]
2004
Sharan, A.V.(National Univ. of Food Technologies, Kyiv (Ukraine))
The thesis is dedicated to developing a technology to treat germinated grains as well as recommendations on use thereof. Changes in biochemical, thermophysical and electromagnetic properties of the germinated grains are determined while they are germinating. Regimes of convection and infrared drying of the germinated grains at the starting germination stages are developed and investigated with the aim of improving quality thereof. Baking properties of the flour obtained of the germinated wheat grain are clarified. Processes of extruding the grains of prolongued germination terms and effect thereof on the chemical composition and microbiological indices of the product are investigated. Changes are determined in physicochemical properties of wheat lots with the grain content at various germination stages. Developed and scientifically substantiated is a technology to treat the germinated grains for the baking purposes and feed production. Economic effectiveness of the technology developed is calculated
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