Influence of technological parameters on change in the content of protein in the manufacture of extruded flour
Changes in protein content during the production of flour by extrusion of wheat, hulless and hulled forms of barley and oats are investigated. As variable parameters selected temperature effects on raw materials in the extrusion process and the passage of grain in the extruder at high temperatures. The temperature range of 130-180°C, time 6-10 s. Differences hulled and hullless forms of barley and oats on the physico-chemical parameters: protein content, fiber and ash content are marked. It is established that during the extrusion grain protein becomes more digestible due to the rupture of intermolecular bonds, which significantly increases its value. A mathematical model of the changes in physico-chemical characteristics of extruded grain depending on the extrusion temperature and processing time is constructed. The dependence of the protein content in the grain during extrusion at different temperatures and processing time hulless and hulled forms of barley and oats was calculated. Optimum parameters of the technological mode of processing of hulless and hulled forms of barley and oats were determined.