SPROUTED WHOLE WHEAT GRAIN AS A FOOD CONSTITUENT IN FOOD TECHNOLOGY

Abstract

The urgent task of the food industry is to introduce balanced food products that meet modern
quality and safety requirements into the diet of Russians. It can be done by grain sprouting in order
to obtain a new raw ingredient with a well-balanced amino acid composition, an increased amount
of vitamins and minerals, as well as dietary fibers, the use of which in food production will contribute
to the population health strengthening. The article describes an innovative method of intensification
of the sprouting process based on ultrasonic effect, which accelerates the process and makes
it safer. The process of wheat grain sprouting has a positive effect on the amount of protein mass
fraction of wheat grain and the amount of gluten. At the same time, the quality of gluten practically
does not change (there is its relaxation within 3–4 units, FDM. Since the process of sprouting takes
16–20 hours, the enzyme protein disulfide reductase has minimal effect on the disulfide bonds of
protein molecules and baking properties of flour (relative to its protein composition) practically do
not deteriorate. The authors note that the process of sprouting makes the raw ingredient the of the
most balanced amino acid composition. The increase in the number of both essential and nonessential
amino acids is observed. In the process of sprouting the number of essential amino acids
such as isoleucine, leucine, lysine, threonine increases. The bioavailability of sprouted grain increases
by an average of 6%, which makes it possible to recommend this type of grain ingredient as
an enriching additive in the production of bread and bakery products.