METHOD FOR PRODUCTION OF WHEAT FLAKES THAT NEED NO BOILING Russian patent published in 2015 - IPC A23L1/164 

FIELD: food industry.

SUBSTANCE: wheat groats with residual hulls content up to 6-7% is conditioned until 24-28% moisture content. Moistened groats are thermally treated using an installation for infrared treatment of groats raw material during 90-180 s with infrared radiation having wavelength equal to 0.8-5.0 mcm and variable flux density (24 - 36 kW/m²) varying according to groats passage inside the tempering installation. Grits are heated to 103-112°C, the volume increasing approximately 1.1-1.5 times. Then thermally treated groats are tempered for 10-15 min in a thermally insulated bin with the temperature reduced to 70-90°C. Then groats are flattened into 0.30-0.40 mm thick flakes. The produced flakes are roasted with the help of 32-34 kW/m² intensive IR radiation until the temperature is 113-120°C with further forced cooling to ambient temperature that is equal to 18-25°C; after that the flakes have moisture content equal to 8-10% and are ready for consumption without additional cooking.

EFFECT: improving the quality of the end product, extension of its storage term and imparting dietic properties to the product by way of natural food fibres modification.

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