PROSPECTS AND MODERN TECHNOLOGIES FOR PRODUCING FLOUR FROM BARLEY GRAIN

Abstract

 This thesis highlights the scientific and practical significance of processing barley grain based on extrusion technology. Barley is of high nutritional value, containing protein, β-glucan, starch, vitamins, and dietary fiber. The extrusion process alters the physicochemical properties of the grain components, increasing the digestibility of the product and improving its nutritional value. Studies have shown that during the extrusion process, starch gelatination, partial denaturation of proteins, and inactivation of anti-nutrient substances are observed. Additionally, extrusion technology allows for extending the shelf life of food products, ensuring microbiological safety, and expanding the range of functional products. The production of early-ripening pasta, dietary products, and functional foods from barley-based extruded flour is a promising direction. This technology is significant for its resource efficiency, high efficiency, and economic advantages.