Articles

Development of a Semi-Finished Product from Whole-Grain Flour from Sprouted Grain

Authors:

Aleksandr V. Arisov, Vladislav M. Tiunov, Anton V. Vyatkinv

Abstract:

The research aim was to develop a semi-finished product made of whole grain flour from sprouted grains of cereals, i.e. wheat, rye, barley and oats in different proportions for using in the recipes of public catering enterprises products to increase its nutritional value. A man determined the optimal technological malting parameters (duration of natural and ultraviolet illumination, temperature) of wheat, rye, barley and oats. The authors malted grains for 40–46 hours (depending on the type of grain) until the sprout appeared up to 5 mm long in 90% of the grain. To obtain whole grain flour, they dried sprouted grain in a convection steamer to a humidity of about 17 %, then ground it on a laboratory electric grinder to a particle size of 200–400 microns. The researchers calculated the optimal ratio of whole grain flour in a mixture of different types of sprouted grain using mathematical modeling: wheat – 14 %; barley – 14 %; rye – 44 %; oats – 28 %. A man developed the technology for the production of semi-finished products from sprouted grain, including the stages of sorting, processing with cold plasma radiation, soaking, sprouting, washing, drying, malting, dosing, pre-packaging and packaging. According to the dynamics study results of changes in physico-chemical and organoleptic quality indicators during storage, the shelf life is not more than 6 months. The research results are applicable in the food industry and public catering enterprises.

Keywords:

semi-finished product; wheat; rye; barley; oats; sprouted grain; flour; dietary fiber; starch;

For citation:

Aleksandr V. Arisov, Vladislav M. Tiunov, Anton V. Vyatkin. Development of a Semi-Finished Product from Whole-Grain Flour from Sprouted Grain. Индустрия питания|Food Industry. 2021. Vol. 6, No. 2. Pp. 59–66. DOI: 10.29141/2500-1922-2021-6-2-7