MODERN ACHIEVEMENTS OF CEREAL PRODUCTION
The current state of cereal production is analyzed. The modern range of cereal products and the peculiarities of obtaining their certain types are highlighted. It has been established that the range of cereal products is expanding due to the use of less common types of crops, as well as the use of...
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| Formato: | article |
| Lenguaje: | EN RU UK |
| Publicado: |
Uman National University of Horticulture
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/6db42955483e4ca499c200618cf19b74 |
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| Sumario: | The current state of cereal production is analyzed. The modern range of cereal products and the peculiarities of obtaining their
certain types are highlighted. It has been established that the range of cereal products is expanding due to the use of less
common types of crops, as well as the use of innovative elements of grain processing. This is especially regarding triticale, spelt
wheat and emmer wheat. The grain production of these crops has increased significantly. So it is promising to process it into
cereals. This is due to the lower material consumption of cereal plants compared to flour mills, the possibility of efficient grain
processing in low producing enterprises, lower requirements to the technological properties of raw materials. Given the quality
properties of less common grain types, it is possible to build an effective marketing strategy for low and medium producing
cereal plant. Cereals obtained from the grain of these crops are of high quality due to biochemical components (protein content,
amino acid composition, higher content of biologically active compounds).
One of the main processes of cereal production is water-heat treatment and grain husking. A significant change in the
technological properties of grain as a result of its water-heat treatment is proved. Energy costs for grain moistening and
softening level off by a significant increase in the number of high quality kernels. As a result, there is an increase in the yield
of cereals, which have a higher cost. This process occurs at husking stage which follows after grain moistening and softening.
As a result of the use of water-heat treatment and reducing the duration of grain husking, it is possible to increase the yield
of cereals by 10–15 %, and energy consumption is reduced by 50 %. During wheat grain processing, the increase in husking
duration causes a gradual abrasion of the surface layers which contain the main amount of fiber and dietary fiber. The use of
grain moistening and softening contributes to the controlled change of technological properties with optimal level fixation. The
positive effect of water-heat treatment during wheat grain processing has been proven, and the corresponding processes are
used in industry.
The importance of water-heat treatment conducting with an ultrahigh frequency electromagnetic field and its use in the
technological process of cereal production is highlighted. In addition, methods for improving the nutritional value of cereals and
prospects for the production of gluten-free products are shown. |
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