New kind of material made from pearl barley for use in confectionery technology

Research of quality of the pearl barley, barley yields obtained from 2009, 2010 and 2011. It shows dependence between the amount of starch and water pearl barley. The investigated samples of cereals were used for cereals in the exploded device “PYSHKA”. Matching of native and exploded pearl barley of the same crop year showed a proportional change in moisture content, starch (amylose and amylopectin) and dextrin. It should be noted that the samples of the native and exploded pearl barley were differences as indicated of bulk density. Very low bulk density (125 kg/m 3) different samples blasted grains derived from raw materials 2010 harvest. It was found that for high-tech exploded pearl barley is necessary to use raw materials with high starch content (not less than 79.9 %). In order to determine the optimum storage conditions exploded pearl barley, a series of experiments. Exploded pearl barley was stored for 12 months at values of relative humidity ϕ ≈ 75, 80 and 85 %. It was found that the storage exploded pearl barley must be carried out at a relative humidity above 75 %. Shelf life exploded pearl barley include research in acidity, microbiological and water activity. Found that the shelf life exploded pearled barley may not exceed one year. The results of the study found that the yield of barley grains depends on the degree of grinding and particle size of grains blasted. The optimum particle size (1,5 ± 0,2)·10 -3 m. Was made a research of The physico-chemical quality of the new raw material and was made The approbation of the raw material in the production of semi-finished air.