TRANSFORMATION OF TECHNOLOGICAL PROPERTIES AND MAIN COMPONENTS OF BARLEY GRAIN IN THE EXTRUSION PROCESS

Abstract

The transformation of the technological properties and main components of barley grain during the extrusion process is a complex and multi-stage process, during which both the physico-chemical characteristics and the nutritional value of the product change. Extrusion, as an intensive processing method, contributes both to the activation of the biological properties of grain and to the improvement of its digestibility. The article examines the effect of extrusion on the technological properties of barley components.