Application of Electromagnetic Field to Produce Flattened Cereals from Emmer Wheat Grains

The study presents the results of radiation hulled emmer wheat grains during production flattened cereals. Emmer (dehulling index 13–15 %) after moistening were exposed to in microwave oven for 20–180 s. Flattened cereals divided into premium and first-grade quality, shredded middlings. focused on changes output culinary properties depending duration radiation, level humidification cultivar properties. Application electromagnetic field had a strong influence Moistening positive grade. total cereal products flattening from № 1 Holikvska variety without hydrothermal treatment varied 85.5 97.3 % oven. by 0.5 didn’t raise as it was expected. cultivar. highest (79.2 obtained Holikovska variety. To obtain grade should be 80–120 s cultivar/ line. increase time (>120 s) leads considerable crushing flattening. cooking decreases increases. Only organoleptic parameters (color, flavor). Radiation 80–100 provides high with excellent parameters.