FLOUR AND BRAN NEW PRODUCTS FROM NAKED OATS

Analysis of existing traditional technologies in Ukraine of grains and legumes processing into groats and groats products shows that the vast majority of existing technology was developed 20-30 years ago and involves the use of a large number of systems and operations especially hulling and pearling when implementing that require the use of machines such as ZSHN which provides significant energy costs of process. At that range of produced groat products are more stable and include grinded groats, grounded groats, flacks and flour. In recent years in modern countries is the transition to the new reduced and more energy efficient technologies of processing cereals into groats and groats products this is also accompanied the introduction of new highly productive varieties of grain crops. The special place is occupied with hulless forms of traditional crops - oats and barley. Based on these raw materials is expanding the product range, increase finished product production, increasing its nutritional value. In our country, national breeders also received highly productive varieties of conventional grain crops but must pay attention to the fact that, for example, new varieties of wheat by an overwhelming measure on anatomical and morphological structure are similar to conventional wheat and their processing do not require significant restructuring of technological process but such cultures as naked oats or hulless barley process according to existing regimes and structures is difficult this leads to underutilization of potential of raw materials and eliminates all its advantages over conventional crops. Given this urgent problem for the national groat production are developments of new expansion of the existing product range and increasing its nutritional value energy efficient technologies. In Odessa National Academy of Food Technologies at the Department of grain processing technology conducts researches which aim to develop of scientifically based technologies of processing new kinds of cereal crops and their implementation in the national groat production. This article describes the structure and main stages of processing naked oats in groats products. Given the main differences between used of naked and conventional oats forms for processing groats products. Possibilities of use naked oats as raw material for expanding range of oats products were conducted. Technological process of processing naked oats into boiling groats, not boiling groats, flakes and flour characterized by the reduced structure of technological process, products in comparison with classical have increased yield and quality.