Improving the process of hydrothermal treatment and dehulling of different triticale grain fractions in the production of groats

Effect of electromagnetic irradiation of emmer wheat grain on the yield of flattened wholegrain cereal

“…The importance of water-heat treatment and effect on the yield of triticale flattened cereal are given in [20]. It is of the population.…”

“…The value of culinary quality together with the yield of wholegrain cereal increased with the use of larger grains due to the smaller number of hulls compared to small grains. From the results of [20], it follows that the formation of the culinary quality of flattened cereal depends on the residual content of hulls. At the same time, samples with a significant residual amount of fiber (hulls) had low culinary quality, which did not meet the competitiveness of the new finished product.…”

“…From the studies presented in [20,22], it follows that a product with high culinary quality can be obtained only by releasing triticale and spelt grain from the surface layers containing the major amount of dietary fiber. The work [12] focuses on the importance of dietary fiber for nutrition.…”

“…Grain moistening is gradual due to anisotropy. The penetration of moisture into the inner layers of the grain depends on many factors, including moisture gradient, softening time, temperature of water and the environment [20]. In addition, the characteristics of the surface layers of the grain (hulls and aleurone layer) have a significant impact on the course of the moistening process.…”

Investigation of the Influence of Uhf Electromagnetic Field on the Output of Rolled Groats of Wheat Spelt

“…It has been established, that an output and quality of groats are essentially influenced by different regimes of water-thermal processing and peeling of grains [14,20]. Water-thermal processing includes only humidification of grains or combination of humidification with heating (steaming).…”