Алматы технологиялық университетінің хабаршысы (Jan 2021)
CHANGES IN MICROSTRUCTURE OF GRAIN RAW MATERIALS WHILE MAINTAINING DIFFERENT TEMPERATURE
Abstract
Examined the microstructure of the grain during water immersion at a temperature of 40,50,60°C if the duration time of 0.5 min. Observed that the microstructure of the grain during water immersion 40°C for 0.5 min to happen the swelling of the starch and protein molecules, the optimum temperature for the swelling of protein molecules is up to 40°C. With increasing temperature up to 50°C, the swelling of the starch increases and the stretching of protein molecules. At 60°C, the starch begins to gelatinize and the protein is deformed. According to the results of studies for germination of triticale were taken in water at a temperature of 40°C for 0.5 min.
