FIELD: food-processing industry, in particular, preparing of farinaceous or semi-finished products.
SUBSTANCE: method involves cleaning cereal seeds from foreign matter; soaking in water for 10-38 hours at temperature of 5-30 C to moisture content of 34-60%; germinating seeds for 10-20 hours, followed by drying for 8-12 hours to moisture content of 14-30%; rubbing until mass of dispersed cereal seed particles is produced; pressing resultant mass through die having apertures with diameter of 0.7-1.0 mm; drying to moisture content of 11-16% for producing cereal seed granules having size of 0.7-1.0 mm.
EFFECT: stabilized composition, nutritive and technological properties of cereal concentrate.
3 cl, 1 tbl, 6 ex
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