Sharan A. Development of technology of processing of sprouted grains and recommendations of its usage

The thesis is dedicated to advancing and scientific substantiation of technology processing of sprouted grains with usage of methods of convective, infrared drying and extrusion. Discovered the bio-chemical, thermophysics, thermal, microbiologic, electromagnetic, mechanical properties of sprouted grains. Established reduce of the level of electromagnetic radiation with increasing the time of growth. Discovered that grains of 1 and 2 day of growth infrared treated shall be use in bakery in quantity about 40-75 %. Maximum quantity of sprouted grains in a mix for extrusion, which provides obtainings a product of good quality, is also established. On the ba-sis study of properties of sprouted grains had been discovered tech-nology its processing for the needs of bakery and feed industry. Keywords: wheat, sprouted grains, amilolytics activity, falling num-ber, gluten, improving of quality, thermophysics properties, drying, convective, infrared drying, extrusion