Rationale the of air-water regimes of soaking for technology optimal germination of maize | Обоснование режимов воздушно-водяного замачивания для технологии оптимального проращивания зерна кукурузы
2013
Sharshunov, V.A. | Urbanchik, E.N., Mogilev State Univ. of Foodstuffs (Belarus) | Ivanov , P.G., Mogilevhleboprodukt, OJSC, Mogilev (Belarus)
Germinated grain appears an important foodstuff rich in proteins, sucrose, starch and vitamins. Seed of different crops are used in germinated form for balanced nutrition. The most effective way of the food security problem solving appears increase of biological value of agricultural production with the help of the technology of seed germination and utilization of the whole germinated grain in food products. Maize seeds are rich in vitamins and mineral salts, pectins and irreplaceable amino acids. Utilization of germinated maize seeds appears a perspective direction of food industry. Therefore, in Mogilev state university of foodstuffs the research of germinated maize grain is carried out. The main goal of the research is development of the optimal regimes of water and air steeping and germination of maize grain upon complex investigation of the technological process. The research of maize grain germination with an air – water steeping method is conducted. The influence of the temperature of water on steeping is studies. The change of maize microstructure in the process of sprouting is analyzed. The optimal models of maize steeping and sprouting are identified.
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