Abstract
The textbook summarizes and examines the requirements for grain processing technologies for cereals. The material devoted to the issues of deep processing of grain is described in detail. The relevant regulatory and legislative framework is provided. The methods of quality control of processed products using traditional technologies and deep processing of cereals within the framework of the discipline "Storage and processing of crop products" are described. Meets the requirements of the Federal State Educational Standard of Higher Education of the latest generation. For students studying in the fields of training 03/35/07 "Technology of production and processing of agricultural products" and 03/19/02 "Food from vegetable raw materials".
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