CHANGE OF THE MAIN GRAIN PRODUCTS BIOPOLYMERS IN THE PROCESS OF THE TECHNOLOGICAL TREATMENT

Abstract

The studies concerning revealing of influence of the technological process of extrusion on the transformation of the main biopolymers of initial raw material of grain products, starch and protein, namely on their physical and chemical properties, fermentative ability of being attacked and other in dices of quality of the finished products, have been given in the article. On the basis of the given research, the conclusion has been made about the fact, that as a result of the technological treatment in the presence of the enriching additives, the fermentative hydrolysis of starch and protein intensifies, that consequently results in increase of the degree of the given biopolymers assimilation. The obtained regularities, characterizing the mechanism of structure forming and change of biopolymers during the technological treatment of the extruded grain products are the theoretical basis for forming the quality of the enriched grain products with increased food and biological value.