Kviečių grūdų kokybės rodiklių įtaka perdirbimo produktų (krakmolo, glitimo) savybėms

Abstract

Natural starch is the raw material of the agro-food industry and, more recently, the technology increasingly used in the industry. The polysaccharide analyzed in the article is a widely used, biologically-scaled and recovering natural monomer compound. Gluten is a blend of protein glutin and glutamine, combined with starch in the endosperm of wheat grain. Gliadin and glutamine make up about 80% wheat grain protein. Wheat is the main source of starch and gluten production worldwide. In order to produce high-quality products, raw materials must meet high quality requirements, no exceptions and grains. Comparing the results of the study, after the harvest and after 6 months. It is noted that they are similar. The quality of finished products has had a longer shelf life after harvesting. The number of mycotoxins in the final product has doubled.