Development of technological parameters for the hydrotermal processing of sprouted wheat grain powder

Тип публикации: статья из журнала

Год издания: 2014

Идентификатор DOI: 10.12737/4132

Ключевые слова: Powdered germinated wheat grains, Technological parameters of hydrothermal processing, The degree of powder swelling

Аннотация: The present work is devoted to the development of technological parameters for the hydrothermal processing of powdered sprouted wheat and justification of use of the powder produced as a food additive. Introduction of sprouts into the diet stimulates metabolism and hematopoiesis, boosts immunity, compensates for vitamin and mineral deficiency, normalizes the acid-alkaline balance, promotes the elimination of toxins from the body, stimulates digestion, and slows the aging process. The use of sprouted wheat grains in public catering is very limited due to the short shelf-life of this product. Storage of dried grains provides a solution for this problem; however, it necessitates the development of a technology for the use of dried sprouted wheat grain. The present study was a part of research on the powder produced from sprouted wheat and centered on the process of hydrothermal treatment of dry sprouted wheat powder. Conventional methods were used in the present work for the analysis of physical and chemical parameters. A range of factors, including the protein content of the powder, the degree of mechanical damage of the starch granules, and the pH value of the solution, affects the water absorption capacity of the powder produced from sprouted wheat. Treatment time, temperature, and mash ratio at pH 4.5 and pH 7.0 were varied in experiments performed to determine the optimum operating parameters of the hydrothermal processing. As a result of the study, an energy-efficient technology has been developed for the hydrothermal processing of powdered sprouted wheat grains. The following process parameters were selected: an optimum swelling temperature of 45°C, hydrothermal treatment duration of 60 min at pH 4.5, and an optimum mash ratio of 1:1.25.

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Издание

Журнал: Foods and Raw Materials

Выпуск журнала: Vol. 2, Is. 1

Номера страниц: 47-50

ISSN журнала: 23084057

Авторы

  • Safronova Tatiana N. (Institute of Trade and Economics)
  • Evtuhova Olga M. (Siberian Federal University)

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