Features of technological characteristics of cereal and pseudocereal flour

Abstract

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.

Rheological Stability, Enzyme Activity, and Incorporation of Pseudocereal Powder as an Alternative Ingredient in Health-Related Food

“…The most important contemporary sectors involving enzyme treatment of grains are energy supply, bioethanol, biomaterials, digestible films, and sustainable biomass utilization. The enzymes work with polysaccharides and proteins to control and use starch structure, which is significant in the food and beverage industries [42].…”

“…Fermentation is one of the oldest and most cost-effective methods of food preservation and processing. Due to the enzymatic degradation of antinutritional compounds such as phytate, fermentation enhances the availability of particular amino acids, B vitamins, and minerals, including iron, zinc, and calcium [42]. Certain antinutrient substances in pseudocereals such as phytic acid, polyphenols, and protein inhibitors could negatively impact on malnutritions [47].…”

Effect of white wheat in durum wheat on the yield and quality of flour and pasta products

“…В макаронных помолах более развиты процессы, связанные с крупообразованием (драной процесс), при которых получается максимальное количество крупной крупки, и с последующей обработкой крупок (шлифовочный процесс и процесс обогащения на ситовеечных машинах). При этом размольный процесс, предназначенный для получения тонкоизмельченной муки, сведен к минимуму [23]. Кроме того, процессы измельчения твердой пшеницы проводят при более щадящих режимах, то есть с меньшей интенсивностью, чем в хлебопекарных помолах.…”