High-Temperature Treatment of Grain Crops

Abstract

The article presents an overview of the main methods of high-temperature processing of grain crops, which allows to improve digestibility, taste, and increase the nutritional value of raw materials with the right technology: microwave heating, IR heating, ohmic heating, high pressure and steam exposure. As raw materials for high-temperature processing, cereals, including perennial ear crops, are considered: perennial winter wheat (Trititrigia) variety “Pamyati Lyubimovoy» and Wheatgrass gray variety "Sova".