Controlled grain growing - a safe method for new raw ingredients technology

The use of whole grains of wheat, barley, oats to obtain safe raw ingredients and their subsequent inclusion in the formulation of food products is one of the priority directions for the development of the food industry. Analysis of open sources of scientific and statistical data in the designated area of scientific research revealed that the development of the food market is aimed at using traditional raw materials, obtaining products enriched with useful raw ingredients. The main trends are aimed at using all the constituent parts of grain, at minimizing losses and maximizing the use of food components of grain raw materials, which, in turn, emphasizes the feasibility of using new methods of disinfection of grain crops in technologies. The aim of this study was to obtain safe raw ingredients from sprouted grains of wheat, barley and oats and to substantiate the possibility of their integration into the food system. In the article, the authors propose the use of an effective and safe method of disinfecting the surface of grain crops, it was suggested that exposure to cold plasma radiation was performed according to the following characteristics: potential difference 10 kV, frequency 50 Hz, plasma-forming substance - air under normal conditions, processing time 10 minutes. This method has a consistently positive result in grain processing technologies, implying the creation of provocative conditions for the development of toxigenic microflora, that is in the processes of soaking and germination of wheat, barley and oats. Based on the presented data set, it was possible to prove the safety and technological suitability of the raw ingredients obtained as a result of germination - wholemeal flour from sprouted wheat, barley and oats.