The study of the effect of processing parameters of amaranth grains before grinding on the properties of the obtained flour

Preparation for the production of grain raw materials includes its pre-treatment at elevated temperatures, which provides improved absorption of grain nutrients. One of the varieties of grain heat treatment is its micronization, the essence of which lies in the rapid intensive heating of the grain by infrared rays (IR). IR heating has a significant effect on the carbohydrate complex: starch dextrinization occurs, denatures the protein, resulting in changes in the fractional composition of the protein complex: the proportion of water-soluble and salt-soluble proteins decreases and the content of alkaline-soluble proteins increases, the lipid and vitamin composition of the grain remain unchanged, and the proportion anti-nutritional substances of the grain. The task of using IR processing for amaranth grain is to obtain high-quality, functional food with desired properties. Heat treatment of amaranth grains using the infrared method was carried out on a UTZ4 installation...