Abstract
Changes in the color of buckwheat with increased time of grain processing in the steamer of periodic action is established. The proposed method of hydrothermal processing (HTP) ensures obtaining the color uniformity of kernel buckwheat in six different colors. The range of steaming time during which the kernel color changed from light grey to dark brown is investigated. The results of studies of the unground buckwheat chemical composition in different heat grain treatment modes are given. The surface microstructure of buckwheat in different colors are investigated by the microphotographs taken on the electronic scanning electron microscope JSM-840.Keywords
Buckwheat, chemical composition, groats of different color shades, periodic steaming, the surface microstructure, consumer properties, starch gelatinizationREFERENCES
- Bulavin, R.E. Itogi raboty zernopererabatyvayuschih predpriyatiy v 2012 g. / R.E. Bulavin // Hleboprodukty. – 2012. – № 4. – S. 12–13.
- Glazunova, I. Rynok krup: predvaritel'nye itogi 2011 g. i tendencii na 2012 g. / I. Glazunova // Hleboprodukty.– 2012. – № 1. – S. 4–5.
- Regulirovanie cvetnosti yadra grechnevoy krupy / V.A. Mar'in, E.A. Fedotov, A.L. Vereschagin, K.S. Baraboshkin // Hranenie i pererabotka sel'hozsyr'ya. – 2009. – № 5. – S. 39–41.
- Korovin, F.N. Zerno hlebnyh bobovyh i maslenichnyh kul'tur / F.N. Korovin. – M.: Pischevaya promyshlennost', 1964. – 463 s.
- Mar'in, V.A. Izmenenie morfologii poverhnosti vlazhnogo zerna grechihi v processe gidrotermicheskoy obrabotki / V.A. Mar'in, A.L. Vereschagin // Hranenie i pererabotka zerna. – 2012. – № 3. (153) – S. 36–38.
- Christa, K. Buckwheat starch: structure, functionality and enzyme in vitro susceptibility upon the roasting process / K. Christa, M. Soral-Smietana, G. Lewandowicz // J. Food Sci. Nutr. – 2009, – Vol.60. – 1981. – suppl. 4. – R. 140–154.
- Formal J. Buckwheat groats production. Part. I. I. The changes in the ultrastructure of buckwheat (Fagopyrum esculentum Moench) during processing /J. Formal, M. Soral-Smietana, L. Foval // Food Vol. 25, Is. – 4. – P. 353–358.