Features of technological characteristics of cereal and pseudocereal flour

Carbohydrate-amylase complex of barley, rice, buckwheat and millet flours was studied. The cereal and pseudocereal flour is stated to be thermostable. Its gelatinization and liquefaction takes a long period. Addition of medium rye flour as an available and cheap source of amylolytic enzymes accelera...

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Bibliographic Details
Published in:BIO Web of Conferences 2020, Vol.17, p.121
Main Authors: Berezina, N.A., Nikitin, I.A., Khmeleva, E.V., Glebova, N.V., Makarova, N.A.
Format: Article
Language:English
Subjects:
Amylolytic enzymes
Baking
Buckwheat
Carbohydrates
Disaccharides
Flour
Liquefaction
Rye
Shelf life
Starch
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Summary:Carbohydrate-amylase complex of barley, rice, buckwheat and millet flours was studied. The cereal and pseudocereal flour is stated to be thermostable. Its gelatinization and liquefaction takes a long period. Addition of medium rye flour as an available and cheap source of amylolytic enzymes accelerates and increases the liquefaction of the gelatinized mass. The features of the starch component of the cereal and pseudocereal flour were found to require an increase of the pregelatinized flour preparation time. Mono- and disaccharides of the pregelatinized cereal and pseudocereal flour are mainly represented by glucose. Pregelatinized cereal and pseudocereal flours (except rice flour) contain excessive amount of amino nitrogen in comparison with traditional for-bread-baking pregelatinized rye flour. Pregelatinized cereal and pseudocereal flours can be used in native or dry form. The shelf life of dry pregelatinized cereal and pseudocereal flour is 3 months.
ISSN:2117-4458
2273-1709
2117-4458
DOI:10.1051/bioconf/20201700121