GRAIN PRODUCTS TECHNOLOGY

Abstract

According to the composition of the grain is divided into the following parts:
1. Endospermia-the main nutritional part of cereals is 85% of the grain mass.
2. Pink-a part Rich in basic biological substances (vitamins, semi-saturated fatty acids, etc.), is about 1,5% of the grain mass.
3. Peel-is 14% of the grain mass. The chemical composition of the grain depends on seed production and climate.
On average, the humidity in grain products is 13-14%, protein 10-12%, fat 2-4%, carbohydrates 60-70%. According to its chemical composition, oats differ in fat content (up to 5%), low carbohydrate content (up to 50%). In products with legumes, the protein is contained up to 23%, fat 2%, carbohydrates 52%. Flax seed has a unique composition, it contains 34,9% protein, 17/3% fat and 26,6% carbohydrates.