Abstract: The invention relates to a method of treating grains, in particular cereal grains, pseudocereal grains or grain legumes, as well as to grains treated with this method. The method comprises the following steps: a) soaking the grains in an aqueous medium, wherein the grains are least temporarily soaked in an aqueous medium comprising at least one reactive oxygen species; b) draining the aqueous medium from the grains; c) tempering the grains and allowing them to at least partially germinate; d) hydrothermally treating the grains for a time in the range from 0.25 h to 4 h at a temperature in the range from 60° C. to 100° C. and at a relative humidity in the range from 60% to 100%.

Abstract: The invention relates to a method for drying rice, in which, during the drying process, the grains of rice pass through surface states which have various pairs of values of temperature (T) of the surface and moisture (U) of the surface, the surface of the grains of rice remaining in a viscoelastic state during the drying process, and in which, in a diagram comprising temperature (T) of the surface of the grains of rice and moisture (U) of the surface, a) the temperature (Tv) of the surface of the grains of rice lies no more than 40° C. above the temperature (Tg) on the glass transition curve of the rice at the point of the same moisture of the surface and/or b) the moisture (Uv) of the surface of the grains of rice lies no more than 20% above the moisture on the glass transition curve of the rice at the point of the same temperature of the surface.

Abstract: A method of preparing flour or splits of legume according to the invention comprises the steps of: i) providing legume; ii) allowing the legume to partially germinate; iii) optionally, terminating germination of the legume; iv) preparing the partially germinated legume for milling; v) optionally, milling the prepared legumes of step iv). Partial germination was found—besides increasing the content of nutrients and decreasing the content of antinutrients to enhance the physical quality of splits and to enhance the dehusking yield. Moreover, nutritionally more beneficial flour and splits can be provided.

Abstract: The invention relates to a method for drying rice, in which, during the drying process, the grains of rice pass through surface states which have various pairs of values of temperature (T) of the surface and moisture (U) of the surface, the surface of the grains of rice remaining in a viscoelastic state during the drying process, and in which, in a diagram comprising temperature (T) of the surface of the grains of rice and moisture (U) of the surface, a) the temperature (Tv) of the surface of the grains of rice lies no more than 40° C. above the temperature (Tg) on the glass transition curve of the rice at the point of the same moisture of the surface and/or b) the moisture (Uv) of the surface of the grains of rice lies no more than 20% above the moisture on the glass transition curve of the rice at the point of the same temperature of the surface.

Abstract: The invention relates to a method for drying pasta products in which during the drying process the pasta products, which are present as raw pasta shapes, pass through surface states that exhibit differing value pairs of surface temperature (T) and surface moisture (U), and wherein during the drying process the surface of the raw pasta shapes remains in a viscoelastic state in which in a diagram of surface temperature (T) of the raw pasta shapes and surface moisture (U) of the raw pasta shapes (a.) the surface temperature (Tv) of the raw pasta shapes is not greater than 4O° C. more than the temperature (Tg) on the glass transition curve of the raw pasta at the point of equal moisture of the surface, and/or (b.) the moisture (Uv) of the surface of the raw pasta shapes is not more than 20% greater than the moisture on the glass transition curve of the raw pasta at the point of equal temperature of the surface. This facilitates an especially rapid drying of the pasta products without any detriment to quality.