MODERN ACHIEVEMENTS OF CEREAL PRODUCTION

Abstract

The current state of cereal production is analyzed. The modern range of cereal products and the peculiarities of obtaining their certain types are highlighted. It has been established that the range of cereal products is expanding due to the use of less common types of crops, as well as the use of innovative elements of grain processing. This is especially regarding triticale, spelt wheat and emmer wheat. The grain production of these crops has increased significantly. So it is promising to process it into cereals. This is due to the lower material consumption of cereal plants compared to flour mills, the possibility of efficient grain processing in low producing enterprises, lower requirements to the technological properties of raw materials. Given the quality properties of less common grain types, it is possible to build an effective marketing strategy for low and medium producing cereal plant. Cereals obtained from the grain of these crops are of high quality due to biochemical components (protein content, amino acid composition, higher content of biologically active compounds). One of the main processes of cereal production is water-heat treatment and grain husking. A significant change in the technological properties of grain as a result of its water-heat treatment is proved. Energy costs for grain moistening and softening level off by a significant increase in the number of high quality kernels. As a result, there is an increase in the yield of cereals, which have a higher cost. This process occurs at husking stage which follows after grain moistening and softening. As a result of the use of water-heat treatment and reducing the duration of grain husking, it is possible to increase the yield of cereals by 10–15 %, and energy consumption is reduced by 50 %. During wheat grain processing, the increase in husking duration causes a gradual abrasion of the surface layers which contain the main amount of fiber and dietary fiber. The use of grain moistening and softening contributes to the controlled change of technological properties with optimal level fixation. The positive effect of water-heat treatment during wheat grain processing has been proven, and the corresponding processes are used in industry. The importance of water-heat treatment conducting with an ultrahigh frequency electromagnetic field and its use in the technological process of cereal production is highlighted. In addition, methods for improving the nutritional value of cereals and prospects for the production of gluten-free products are shown.