The first technology in Russia for producing flour from low-grade grain was created in Chelyabinsk

This will allow bakers to completely abandon imported flour improvers. Scientists from South Ural State University (SUSU) have developed the first technology in Russia for producing whole-ground flour from sprouted grain crops: wheat, oats, low-grade barley. The invention allows bakers to completely abandon imported flour improvers and minimize losses in agriculture, Professor Natalya Naumenko told TASS. According to her, the essence of the technology is that at the soaking stage the grain is exposed to ultrasound. It is then germinated for 30 to 50 hours. At the stage of sprout emergence, they begin to dry the grain. The dried grain is ground into whole-ground flour and sent to manufacturers in vacuum packaging. The university added that the shelf life of such raw materials is six months; it can be used in the production of bread and confectionery products as needed. Products made from it contain an increased content of flavonoids and polyphenols, dietary fiber, vitamins and ...