Application of Electromagnetic Field to Produce Flattened Cereals from Emmer Wheat Grains

Abstract

The study presents the results of the radiation of hulled emmer wheat grains during the production of flattened cereals. Emmer wheat grains (dehulling index 13–15 %) after moistening were exposed to the radiation in the microwave oven for 20–180 s. Flattened cereals were divided into the premium and first-grade quality, shredded cereals and middlings. The study focused on the changes in the output and culinary properties of flattened cereals depending on the duration of radiation, level of humidification and cultivar properties. Application of the electromagnetic field had a strong influence on the output of flattened cereals. Moistening had a positive influence on the output of flattened cereals of the premium grade. The total output of cereal products after flattening of cereal from emmer wheat № 1 of Holikvska variety without hydrothermal treatment varied from 85.5 to 97.3 % depending on the duration of treatment in a microwave oven. Moistening of cereals by 0.5 % didn’t raise the total output of cereals as it was expected. The output of flattened cereals varied depending on the cultivar. The highest output of flattened cereals (79.2 %) was obtained from emmer wheat of Holikovska variety. To obtain the highest output of flattened cereals of the premium grade should be exposed to the radiation for 80–120 s depending on the cultivar/ line. The increase in time of radiation in the microwave (>120 s) leads to the considerable crushing of cereals after flattening. The cooking time of flattened cereals decreases as the time of treatment in the microwave oven increases. Only cultivar properties influence the organoleptic parameters (color, flavor). Radiation of cereals № 1 from emmer wheat Holikovska for 80–100 s without moistening provides a high output of flattened cereals of the premium grade with excellent organoleptic parameters.