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vol. 2, nr. 4 (2003)
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Evaluation of the buckwheat grain moistening process used for buckwheat flakes production
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Marian Panasiewicz
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Department of Machinery Food Engineering, University of Agriculture, ul. Doświadczalna 44, 20-236 Lublin |
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vol. 2 (2003), nr. 4,
pp. 833-839
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abstract:
The study presents the behaviour and moisture changes in the hulled buckwheat grain during hydro-thermal treatment. It was determined that absorption ability depends on the moistening time and parameters of the moistening factors (steam). The study aimed at a final selection of a suitable moisture level for the flaking process used in food processing industry.
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keywords:
natural and roasted buckwheat groats, steam moistening, sorption properties
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original in:
Polish
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