期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2020
卷号：6
期号：11
页码：17-26
DOI：10.15587/1729-4061.2020.217018
语种：English
出版社：PC Technology Center
摘要：The effect of water-heat treatment and time of electromagnetic irradiation on the yield and quality of flattened wholegrain cereal from emmer wheat is investigated. A comparative analysis of cereal yield and cooking time at different moisture contents and time of electromagnetic irradiation of grain before flattening is carried out. The degree of influence of the investigated factors on the total yield of flattened wholegrain cereal and high-grade flattened cereal is determined.The effect of electromagnetic irradiation on the yield of high-grade flattened cereal is significant. Moistening does not affect the overall cereal yield. The highest total yield of cereal was obtained after grain irradiation for 20–80?s, and the lowest – after 180?s. The highest yield of high-grade flattened cereal was obtained with an irradiation time of 80–100?s, while the lowest – 20?s.Moistening of emmer wheat grain by 1.0?% allows increasing the yield of high-grade flattened cereal from 89.6 to 92.3?%. In this case, the optimal irradiation time is reduced from 100 to 80?s.It is found that emmer wheat grain cereal is of high culinary quality. The cooking time of high-grade cereal is reduced as a result of moistening and electromagnetic irradiation of grain. With short-term electromagnetic irradiation of grain (20?s), the cooking time of high-grade cereal is 19.1?minutes, and after long-term (180?s) it decreased to 15.9?minutes.The use of optimal processing parameters (moistening by 1.0?%, irradiation for 80–100?s) provides the 91.7–92.3?% yield of high-grade wholegrain flattened cereal with a culinary score of 7.3?points. The cereal quality meets the requirements of DSTU 76992015. The difference from the classical method is the use of unhulled emmer wheat grain. The developed recommendations can be used by enterprises to intensify production.
