Study of Wheat Growth Processes

Alimardanova Mariam Kalabaevna, Matniyazova Kharinissa Ashimovna, Gumarov Baktiyar Sericcazievich

The aim of the work is to select the most common soft and hard Kazakhstan wheat varieties in the grain industry, to study and refine the germination regimes, to analyze the chemical composition and biological activity of germinated grains. The experiment was conducted in the Problem Research Laboratory for the creation of new generation food products at the Almaty Technological University. 6 Kazakhstan wheat varieties were studied, which were germinated for 4-5 days. Further, analyzes were carried out on the content of vitamins, nutrients and ash. Based on the studies and experimental data obtained, it was established that the nutritional value of wheat germ is due to high extractivities, the presence of dietary fiber, high vitamin and enzymatic activity. It is shown that the germination of grain is accompanied by a significant increase in the antioxidant capacity of the grain.