GRAIN EXTRUSION OF MIXTURES ON THE BASIS OF GERMINATED TRITICALE

Abstract

Extrusion of grain mixtures on the basis of sprouted triticale is considered. It is noted that the temperature zones that correspond to the evaporation of moisture formed during thermal decomposition of the studied mixtures, taking into account the low humidity of the obtained products and, accordingly, the prospects for their long-term storage. The developed extruded grain products with filling are obtained with a developed porous structure with a pleasant sweet taste, creamy in color with a yellowish tinge.

Keywords

• зерновые продукты
• зерновые смеси
• пророщенный тритикале
• влажность
• экструдирование зерновых смесей