Method for producing whole grain product from buckwheat and lentils
Автор: Chekanova Zh. M., Makhambetova A. A., Sarbasova G. T., Shaimerdenova D. A., Iskakova D. M., Bekbolatova M. B.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Техника и технологии
Статья в выпуске: 3 (128), 2020 года.
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The article presents data on the biochemical composition of cereals and legumes, on the basis of which 2 types of grain were selected: buckwheat and lentils. Experimental samples of whole-grain flour from buckwheat and lentil grains with an optimal ratio of starch, fiber, protein, and fat with a grinding size of 400-600 microns are obtained. the recommended technological scheme for processing buckwheat and lentil grains into whole-ground flour is presented.
Whole grain product, flour, cereals, legumes, crops, buckwheat, lentils, grinding size
Короткий адрес: https://sciup.org/140250896
IDR: 140250896 | DOI: 10.48184/2304-568X-2020-3-20-25
