ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

DEVELOPMENT OF TECHNOLOGY OF READY-TO-EAT WHEAT FLAKES

Abstract
The article describes the technology of production of dietary ready-to-eat wheat flakes. This method is based on using IR treatment consisting of two steps. This technology enables to get a finished product with perfect sensory characteristics. These flakes are ready-to-eat without any additional culinary treatment.
Keywords
Wheat, flakes, ready-to-eat, infrared radiation, functional properties
REFERENCES
  1. Ginzburg, A.S. Sushka pischevyh produktov / A.S. Ginzburg. - M.: Pischepromizdat, 1960. - 683 s.
  2. Tehnologiya krupyanyh koncentratov / V.N. Gulyaev, V.I. Kondrat'ev, T.S. Zaharenko, T.F. Roenko. - M.: Agropromizdat, 1989. - 200 s.
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Abstract
Keywords
References