Study of the process of peeling food varieties of chickpeas for processing it into cereal products

Abstract

The article presents the results of studies of chickpea peeling in order to develop a technology for its processing into cereal products, as well as a quantitative assessment of the physical-chemical parameters of the process. Based on the research carried out, recommendations are presented for adjusting the existing standard technology for the production of cereals from peas with the possibility of processing chickpeas. Due to the peculiarities of the anatomical structure of the chick pea grain, it is recommended to additionally apply two peeling systems.