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Home >Food Processing: Techniques and Technology > Archive > Volume 33, Issue 2, 2014 > DEVELOPMENT OF TECHNOLOGY OF READY-TO-EAT WHEAT FLAKES
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

DEVELOPMENT OF TECHNOLOGY OF READY-TO-EAT WHEAT FLAKES

Kuropatkina Olga. V. a
,
Andreeva Alesya. Adol'fovna. a
,
Kirdyashkin Vladimir. a
Affiliation
a Moscow State University ofFood Production
Copyright ©Kuropatkina et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
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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