The chemical composition of green buckwheat flakes, especially swelling of the flakes at different process conditions. The process of swelling depends on the nature of the high molecular compound, temperature, composition and pH of the absorbing liquid and can flow unrestricted and restricted. With a limited degree of swelling of the swelling reaches the limit and is no longer changing. As a result of limited swelling formed jelly. If the limit value of the degree of swelling in contact with a further high-molecular compound and a solvent is reduced, there is an unlimited swelling. In this case, the swelling of the first stage of dissolution. Unlimited swell polymers with weak intermolecular bonds. Character of the process has an impact on quality indicators and semi-finished products. The resulting kinetic curves indicate limited swelling main components of green buckwheat flakes in all test solutions. In the alkaline pH range, partial dissolution occurred certain components, but the general nature of the process is not appreciably affected. The paper identified the maximum degree and the rate constant swelling green buckwheat flakes in solutions with different pH. To quantify the extent and limit of the rate constant swelling high-molecular compound at different process conditions (type of solvent, temperature, pH) determine the degree of swelling at specified intervals and construct the kinetic curve swelling. The acidity of the medium affects mainly on swelling polyampholytes, which are the proteins that make up most of the swell components flakes green buckwheat. Depending on the pH of the protein macromolecule adopt different conformations. The minimum degree of swelling of the protein corresponds to its isoelectric point at which stipulates equality of positive and negative charges in the macromolecule and it rolled into a ball or globule, which hinders the penetration of solvent molecules into the matrix of high-molecular compound. Comparison of the rate constant swelling possible to determine the maximum rate of swelling. In this paper we measured the specific heat integral swelling swelling fraction flakes green buckwheat and calculated mass of water adsorbed macromolecular substances on the hydration step, set its share in the total mass of liquid absorbed.

green buckwheat flakes, the swelling process, limiting the extent and the rate constant of swelling water of hydration

1. Kretovich V. L. Biokhimiya rastenii [Biochemistry of plants]. Moscow: Vysshaya shkola, 2007. 445 p. (In Russ.).

2. Smirnov V.S., Rukosuev A.N. Tovarovedenie zerna [Commodity grain]. Moscow: Izdatel’stvo tekhnicheskoi i ekonomicheskoi literatury po voprosam zagotovok, 2009. 280 p. (In Russ.).

3. Ivanova M. F. Tovarovednaya otsenka belkov muki zarodyshei pshenitsy i ispol’zovanie leikozina v proizvodstve muchnykh konditerskikh izdelii i sousov dlya obshchestvennogo pitaniya. Avtoref. diss. kand. tekh. nauk [Foodstuff estimation of protein flour, wheat germ and use leykozin in the production of flour confectionery products and sauces for catering. Abstr. diss. cand. tech. sci]. Moscow, 2011. (In Russ.).

4. Voyutskii V.V. Kurs kolloidnoi khimii [Course colloid chemistry]. Moscow: Khimiya, 2005. (In Russ.).

5. Kornienko T.S., Garshina S.I., Mastyukova T.V. et al. Laboratornyi praktikum po kolloidnoi khimii [Laboratory workshop on colloid chemistry]. Voronezh: VGTA, 2001. (In Russ.).

6. Pinchuk L.G., Zinkevich E.P., Gridina S.B. Biokhimiya [Biochemistry]. Kemerovo:KemTIPP, 2011. 364 p. (In Russ.).

7. Podgornova N.M., Kornienko T.S., Garshina S.I. et al. Laboratornyi praktikum po fizicheskoi khimii [Laboratory workshop in physical chemistry]. Voronezh: VGTA, 2005. (In Russ.).

8. Nekryach E.F. Teploty smachivaniya i gidrofil’nost’ nekotorykh vysokomolekulyarnykh soedinenii. Aftoref. diss. kand. khim. nauk [Heats of wetting and hydrophilicity of some highmolecular compounds. Abstr. diss. cand. chem. sci.]. Kiev, 2008. (In Russ.).