Abstract
The research is devoted to the scientific and practical justification of the usage of the powder from sprouted wheat grain as an additive to food products. The object of the study is the powder obtained by grinding of dry sprouted wheat grain (Technical Regulation 9290-002-50765127-03 LLC «SibTar» (Novosibirsk) using the Robot Coupe R 4 cutter. The aim of the research is the development of the optimum technology of the hydrothermal processing of the powder from sprouted wheat grain as an additive to food products. The result of the investigation is the resource-saving technology of the hydrothermal processing of the powder from sprouted wheat grain that includes the following parameters: optimum 1:1,25 water duty for swelling; optimum swelling temperature of 45 ˚C, the duration 60 min of hydrothermal treatment at the pH of 4,5.Keywords
Powder from sprouted wheat grain, the parameters of the hydrothermal processing, water dutyREFERENCES
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