| Issue |
BIO Web Conf.
Volume 17, 2020
International Scientific-Practical Conference “Agriculture and Food Security: Technology, Innovation, Markets, Human Resources” (FIES 2019)
|
|
|---|---|---|
| Article Number | 00121 | |
| Number of page(s) | 6 | |
| DOI | https://doi.org/10.1051/bioconf/20201700121 | |
| Published online | 28 February 2020 | |
Features of technological characteristics of cereal and pseudocereal flour
1
Oryol State University named after I. S. Turgenev, 302026 Orel, Russia
2
Moscow State University of technologies and management named after K.G Razumovsky (The First Cossack University), 109004 Moscow, Russia
* Corresponding author: jrdan@yandex.ru
Carbohydrate-amylase complex of barley, rice, buckwheat and millet flours was studied. The cereal and pseudocereal flour is stated to be thermostable. Its gelatinization and liquefaction takes a long period. Addition of medium rye flour as an available and cheap source of amylolytic enzymes accelerates and increases the liquefaction of the gelatinized mass. The features of the starch component of the cereal and pseudocereal flour were found to require an increase of the pregelatinized flour preparation time. Mono- and disaccharides of the pregelatinized cereal and pseudocereal flour are mainly represented by glucose. Pregelatinized cereal and pseudocereal flours (except rice flour) contain excessive amount of amino nitrogen in comparison with traditional for-bread-baking pregelatinized rye flour. Pregelatinized cereal and pseudocereal flours can be used in native or dry form. The shelf life of dry pregelatinized cereal and pseudocereal flour is 3 months.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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