FIELD: food industry.
SUBSTANCE: method envisages grains washing, one- or two-stage moistening and conditioning; during grains moistening and conditioning at the first and/or the second stage one uses an auxiliary technological agent in an amount of 0.001÷0.05% of the grain dry substances weight; the agent consists of enzyme preparations of hydrolase class (cellulase (KF 3.2.1.4 and KF 3.2.1.91 and/or KF 3.2.1.74) and xylanase (KF 3.2.1.8 and/or KF 3.2.1.55)) and food additives i.e. calcium peroxide (E930) and sodium propionate (E281) and/or calcium propionate (E282) and/or potassium propionate (E283) and/or sodium acetate (E262) and/or calcium acetate (E263), and/or potassium acetate (E261), the temperature of water supplied for hydrothermal treatment being 10÷50°C.
EFFECT: prime grade flour yield increase with simultaneous increase of the total flour yield during graded milling and flour biological value increase.
2 cl, 2 dwg, 1 tbl
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