Current developments in grain science. Review
https://doi.org/10.21323/2618-9771-2024-7-3-444-453
Abstract
An analytical review of publications on the most relevant and promising areas in the field of grain science is presented: innovative technologies for processing cereals, legumes and oilseeds, obtaining composite types of flour and cereals with a balanced composition and functional properties; assessment of their technological, biochemical, rheological and organoleptic indicators. The authors examined options for their use in the production of fortified flour and cereal products for both general and special purposes; enzymatic methods for modifying by-products (secondary products) of grain and grain mixtures processing; the use of microbial enzyme preparations with cellulolytic, proteolytic and phytase action as a tool for deep processing of by-products (secondary raw materials) to obtain grain hydrolysates and structurally modified bran — valuable components for increasing the nutritional and biological value of food products and feed, as well as a source of available nitrogen and phosphorus nutrition for yeast in fermentation technologies; development of methods for determining norms and duration of safe storage of grain and grain products — wheat flour and semolina, based on the acid value of fat; assessment of the quality and microbiological safety of grain; development of requirements for the targeted use of bakery, confectionery, pasta, and culinary flour; scientifically based approaches to measures to protect grain reserves from pests. An analysis of publications that reflect the most important and pressing issues in grain science demonstrates the close relationship between fundamental and applied research, which is generally aimed at ensuring food security and maintaining public health.
Keywords
grain and its processed products,
composite types of flour and groats,
storage,
quality and safety,
bran,
grain hydrolysates
Supporting agencies: The article was published as part of the research topic No. FGUS‑2022-0006 and No. FGUS‑2022-0016 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS
About the Authors
E. P. Meleshkina
All-Russian Scientific and Research Institute for Grain and Products of its Processing
Russian Federation
Russian Federation
Elena P. Meleshkina - Doctor of Technical Sciences, Director
11, Dmitrovskoye Shosse, Moscow, 127434
Теl.: +7–499–976–23–23
L. V. Vanina
All-Russian Scientific and Research Institute for Grain and Products of its Processing
Russian Federation
Russian Federation
Lyudmila V. Vanina — Candidate of Chemical Sciences, Deputy Director for Research
11, Dmitrovskoe highway, Moscow, 127434
Tel.: +7–916–498–59–27
I. S. Vitol
All-Russian Scientific and Research Institute for Grain and Products of its Processing
Russian Federation
Russian Federation
Irina S. Vitol — Candidate of Biological Sciences, Docent, Senior Researcher
11, Dmitrovskoye Shosse, Moscow, 127434
Tel.: +7–926–709–02–07
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Meleshkina E.P., Vanina L.V., Vitol I.S. Current developments in grain science. Review. Food systems. 2024;7(3):444-453. (In Russ.) https://doi.org/10.21323/2618-9771-2024-7-3-444-453
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