Procedures and technological operations for processing pseudocereals

Abstract

Pseudocereals are used in many ways. In the food and pharmaceutical industries, pseudocereal seeds and products obtained by processing seeds are used. Various technological operations are applied in this regard. This chapter provides an overview of key technological op erations and their influence on the functional and technological properties of pseudocereal seed components, primarily proteins, and their contribution to the formation of product properties. In addition to the basic technological operations such as cleani ng, peeling , aspiration, particle size separation and sieving, milling and fractionation, which are used for the processing of coarse grains, several specific operations are also used in the processing of pseudocereal grains (for example, heat treatment (c ooking, baking or frying), popping, soaking, germination, fermentation, extrusion and expansion). Extraction of proteins from pseudocereals can be carried out by chemical, physical and enzymatic processes. Modification of pseudocereal proteins provides new opportunities for the development of innovative food and non - food protein products, which meet the specific requirements of product formulations.