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.
About the Authors
U. CH. Chomanov
Kazakh research institute of processing and food industry
Russian Federation
Russian Federation
G. E. Zhumalyeva
Kazakh research institute of processing and food industry
Russian Federation
Russian Federation
G. S. Aktocalova
Kazakh research institute of processing and food industry
Russian Federation
Russian Federation
R. K. Kassimbek
Kazakh research institute of processing and food industry
Russian Federation
Russian Federation
A. K. Tultabayeva
Kazakh research institute of processing and food industry
Russian Federation
Russian Federation
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Review
For citations:
Chomanov U.Ch., Zhumalyeva G.E., Aktocalova G.S., Kassimbek R.K., Tultabayeva A.K. CHANGES IN MICROSTRUCTURE OF GRAIN RAW MATERIALS WHILE MAINTAINING DIFFERENT TEMPERATURE. The Journal of Almaty Technological University. 2019;(3):20-24. (In Russ.)
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