STUDY OF PHYSICAL AND TECHNOLOGICAL TRAITS OF SEEDS OF LEGUMINOUS CROPS

According to the Concept of governmental policy of healthy food in the Russian Federation the paper considers a necessity to use leguminous crops as a promising source of vegetable protein. The quality of seeds of leguminous crops together with technology and equipment play an important part in gain...
Ausführliche Beschreibung

According to the Concept of governmental policy of healthy food in the Russian Federation the paper considers a necessity to use leguminous crops as a promising source of vegetable protein. The quality of seeds of leguminous crops together with technology and equipment play an important part in gaining high production efficiency. The stabilization of technological parameters of grain properties can be achieved by the choice of proper regimes of preparing processes. Knowing anatomic characteristics, physical and technological properties of grain, it’s possible to increase productive efficiency and to improve quality of products. To decide all the tasks we determined the subject of study. They are the seeds from the collection of genetic resources of leguminous crops cultivated in All-Russian Research Institute of Plant-growing after N.I. Vavilov. The seeds possess well-known traits, allocated sources of valuable traits which are more perspective for use in food technologies. The article gives the results of study of some physical and morphologic traits of such leguminous crops as chickpeas, lentils, soybean and lupine.  The comparative analysis of some qualitative traits which characterize consumer value of seeds has been carried out. Some geometric traits such as a linear grain size, an external surface area, volume, indicator, sphericity, which vary broadly for all mentioned leguminous crops have been analyzed. The results of study of lupine are of great interest because there’s a lack of the data in literature.  The article presents interconnection among different indicators of physical properties of leguminous crops, their effect on the size, which is one of the most important characteristics of consumer value of grain. The influence of physical characteristics of leguminous crops on the velocity of cooking is being discussed. Ausführliche Beschreibung