Improvement of the process of hydrothermal treatment and peeling of spelt wheat grain during cereal production

Liubych, V. V.; Novikov, Volodymyr; Polianetska, Iryna; Usyk, S.V.; Petrenko, Vasyl; Khomenko, Svitlana; Zorunko, Viktor; Балабак, Олександр; Москалец, В.В.; Москалец, Т.З.

doi:10.15587/1729-4061.2019.170297

Cited by 15 publications

(21 citation statements)

References 11 publications

(14 reference statements)

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“…6. Influence degree of parameters of grain water-thermal processing on the groats output: аon the highest sort groats output; b -on the total groats output It's known, that a change of the content of grain capsules and variety peculiarities essentially influence the culinary quality [14][15][16]. Humidification and steaming don't essentially influence it (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…The use of whole-grain products is the most available and cheap source of dietary fibers. Shortcomings of whole-grain products are a low culinary quality as a result of the hard consistence at chewing [14]. It has been established, that porridges of wheat spelt don't cause essential uncomfortable sensations at chewing [19].…”

Section: Analysis Of Problem Conditionmentioning

confidence: 99%

“…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).…”

Section: Analysis Of Problem Conditionmentioning

confidence: 99%

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

Osokina

Liubych

Novikov

et al. 2020

EUREKA: Life Sciences

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Wheat spelt is a promising crop. A high food value and high-quality biochemical composition of grains make wheat spelt favorably remarkable for groats production. Preservation of the food value is an important task of food production, but regimes of grain processing must provide good culinary quality and consumption safety. The aim of our work is to study regimes of irradiation and humidification of wheat spelt grains, influencing the output and culinary quality of the ready product; development of recommendations as to production of rolled groats. There is studied an influence of different regimes of water-thermal processing on the total output of groats and rolled groats of the highest sort. The reliable connection between the output of rolled groats of the higher sort and duration of irradiation by the electromagnetic field of the ultrahigh frequency and grain humidification has been established. No essential connection as been established between humidification and the total output of groats. The duration increase of UHF-irradiation (>120–140 s) conditions the essential growth of dust middlings and decrease of rolled groats of the highest sort. The long-term irradiation (180 s) conditions the decrease of groats boiling duration by 17 % comparing with the short-term processing (20 s). The established influences of the factors are preconditions for transferring obtained technological solutions and their use under conditions of existing groats factories of different productivity

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Section: Resultsmentioning

confidence: 99%

Section: Analysis Of Problem Conditionmentioning

confidence: 99%

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

Osokina

Liubych

Novikov

et al. 2020

EUREKA: Life Sciences

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“…However, the disadvantage of [21] is the unresolved issues related to the influence of varietal features and endosperm content on the culinary properties of cereals, which is an important indicator of the competitiveness of a new product. The solution of the issue of the influence of cereal production parameters on the yield and culinary quality of the finished product (spelt wholegrain cereal) is given in [22]. It is shown that grain moistening has a significant but smaller effect on the yield of wholegrain cereal compared to hulling.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

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

Osokina

Liubych

Novikov

et al. 2020

EEJET

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“…Ones of the major food and industrial crops in Ukraine and in the world are: Triticum aestivum L. (common wheat), Secale cereale L. (winter rye), and Triticale trispecies Shulind (winter triticale) (FAO …, 2019). However, the trend of modern human nutrition are production and consumption functional products, special place among which occupy wild forms of cereal (A. cylindrica, T. spelta, T. turgidum and others) because in their grain have high content biologically active substances (Hussain et al, 2018;Liubych et al, 2019). With increasing genetic potential productivity new varieties reduced the level of their adaptation to certain conditions, tapering Ukrainian Journal of Ecology, 9(4), 2019…”

Section: Introductionmentioning

confidence: 99%

Biochemical and molecular-genetic markers of adaptability and quality of genotypes in cultural and wild cereal plants

Москалец¹,

Vovkohon²,

Kliuchevych³

et al. 2019

Ukr J Ecol

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We proved that plants A. cylindrica, T. spelta, T. turgidum, T. sphaerococcum, T. vavilovii, T. persicum, T. araraticum, T. aestivum var. barbarossa, and T. aestivum var. ferrugineum, owning high drought resistance, have a stable high productive potential and quality indicators of grain (protein, gluten, dietary fiber content), that allows use them in the production of products functional purpose (bakery, confectionery, sour-dairy products, including yoghurts, and dessert cheese). Implementation mechanisms are disclosed adaptive potential plants of cultural and wild cereals by biochemical (protein content, gluten, starch in seeds, the presence of gliadin proteins (Glі-1В1, Glі-6D2, Glі-6D3, Glі-6В2), molecular-genetic markers (allele genes of drought resistance – Dreb А1, Dreb В1, Dreb D1; glutenins Glu-D1) and morphological-ontogenetic criteria. For the first time for successful address introduction cultural and wild cereal plants suggested by the criteria of mechanisms drought resistance to rank plants by potential ecological valence regarding the unfavorable hydrothermal regime. Differentiation of genotypes based on elements of plant strategies: features of their ontogeny, morphological characteristics, physiological and biochemical parameters, biochemical and molecular-genetic markers. In this connection, genotypes of cultural and wild cereal plants in conditions in sіtu by sensitivity on the effect of hydrothermal stress are divided into xerophytic, mesophytic and intermediate – xerophytic-mesophytic types of development. That's it ranking underlying on the principles of autecological approach, manifestation of a multi-level system of answers plant organisms at different levels of integration, as adaptive reactions. In particular, mechanisms such as: functional stability (stipulated structural and functional features of plants), morphological tolerance (the ability of plants to resist damage without reducing performance), ontogenetic evasion (stability due to features ontogenetic development), ecological plasticity of the organism and plant populations as a whole. The obtained results of the biochemical and molecular genetic markers of adaptability and quality indicators of genotypes cultural (wheat, triticale, rye) and wild cereals (A. cylindrica, T. spelta, T. turgidum and others) are important in breeding and successive targeted use in the food industry are given.

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Improvement of the process of hydrothermal treatment and peeling of spelt wheat grain during cereal production

Cited by 15 publications

References 11 publications

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

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

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

Biochemical and molecular-genetic markers of adaptability and quality of genotypes in cultural and wild cereal plants

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