Agriculture & Food, Volume 2, 2014

Abstract: The grain has structural features. Some food technologies to improve sensor performance product used grain handling biocatalysts based on cellulases to modify the non-starch polysaccharides. Wheat, rye, triticale, oats and barley were treated with complex enzyme preparation comprising cellulose, β- glucanase, xylanase (producing Penicillium canescens). Under the action of biocatalysts have been changed in the microstructure of the surface of cereals. It has been established that the layered structure of the outer and inner pericarp grains regardless of a botanic accessory predominantly longitudinal orientation to a lesser extent radially layers occur. Found that the depth and direction of the process of degradation of non-starch polysaccharides covers grain determined by the composition of the enzyme complex preparation and duration of exposure.