Using the extruding process to increase the quality of grain products

One of the easiest and effective ways of improvement of quality of grain material is extruding. Its essence is that grain is exposed to short-term, but very intensive mechanical and barotermichesky influence due to high temperature (120-180 °C), pressure (about 3-5 MPas) and shift efforts in screw working bodies of an extruder therefore the structural and mechanical and chemical players of initial raw materials are changed. By results of laboratory researches drew a conclusion that extruding of grain of wheat will allow to reduce significantly deficiency of a protein and others nutritious, the most valuable to a human body, substances. Ekstrudirovanny grain of wheat undoubtedly can be included in structure of bakery products of a functional purpose.