Biological value changes in wheat, rye and hull-less barley grain during biological activation time
2007
Rakcejeva, T. | Skudra, L. | Iljins, U.
Cereal products are the main part of human diet, as they contain high amount of proteins, carbohydrates, vitamins, and dietary fibre. Germinated seeds, grain and grain germs have already been used in food since ancient times. Biologically activated grain application is a new direction in white bread technology. The aim of the investigation was to determine the optimal wheat grain activation parameters and study the changes of biological composition in wheat, hull-less barley, and rye grain during activation process. Wheat, rye and hull-less barley grain were biologically activated with the purpose of adding such grain to wheat dough and of increasing biological value of wheat bread. It was found that the optimal grain biological activation parameters were: relative air humidity - 80+-1%, temperature - +34+-1 deg C, and time - 24+-1 h. The quality of gluten in wheat grain became unsatisfactory during the grain activation of up to 36 h due to the occurrence of intense dissimilation processes during activation time. Gluten was found neither in activated nor in inactivated rye and hull-less barley grain. The content of dietary fibre, vitamins B2, E and niacin increased and vitamin C synthesized during the grain activation time. Compared to inactivated grain samples, activated hull-less barley grain showed an increase in glycosamin content, i.e., by 4.7 times, while in rye and wheat grain the content of glycosamin increased only 1.7 times. The developed mathematical model demonstrates that the change in the falling number value during grain activation depends on the grain activation time.
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