Technological evaluation of exports of powder from grain wheat splets depending from waterproof treatment

G. M. Gospodarenko, V. V. Lyubych, V. V. Novikov

Анотація


Currently, spelt grain is gaining popularity and is a valuable raw material for flour and cereal mills. The technological properties of spelt and traditional wheat grain used in the industry are different. This determines the relevance of the additional study of spelt grain processing for flour and its optimization. Spelt grain products can be part of a protein-restricted diet which improves the metabolic human health. The goal of the investigation is to substantiate and establish the optimal modes of spelt grain processing for flour. The descriptive statistics showed that the water and heat treatment statistically significantly influenced both the overall flour yield and parameters of its output after the first and second systems. The average arithmetic (5.75%, 31.62 and 83.38%) and median (51.35%, 31.80 and 82.9%) values were similar in all cases which were explained by the possibility of correct data sharing. Water and heat treatment caused the greatest impact on the output after the first grinding system, since the difference between the minimum and maximum values was the highest (8.5%). However, the smallest water and heat treatment affected the flour output after the second grinding system.

As a result of the study of the process on making flour from spelt grain, there is a high correlation between parameters of water and heat treatment and the output of products. The gradient of grain humidification has the greatest influence on the flour output. The softening duration is less but significantly influences the flour output. The recommended mode of flour production on low-productivity mills using two grinding systems is to humidify grain to the moisture content of 15 ± 0.2%. After that, grain should be softened for 2-5 hours. It is recommended to increase the softening duration up to 20-30 hours to increase the flour yield by 1-3%. However, the economic efficiency of using a long-term softening should be set individually for each enterprise.


Ключові слова


spelt grain, flour, technological regime, water-heat treatment

Повний текст:

PDF (English)

Посилання


Su, W. H., & Sun D. W. (2016). Facilitated wavelength selection and model development for rapid determination of the purity of organic spelt (Triticum spelta L.) flour using spectral imaging. Talanta, 155, 347-357. doi: 10.1016/j.talanta. 2016.04.041.

Righetti L., Rubert J., Galaverna G., Folloni S., Ranieri R., Stranska-Zachariasova M., Dall'Asta C. (2016). Characterization and Discrimination of Ancient Grains: A Metabolomics Approach. Int J Mol Sci, 17(8). doi: 10.3390/ijms17081217.

Feng Y., Qu R., Liu S., & Yang Y. (2017). Rich haplotypes of Viviparous-1 in Triticum aestivum subsp. spelta with different abscisic acid sensitivities. J Sci Food Agric, 97(2), 497-504. doi: 10.1002/jsfa.7751.

Dubois B., Bertin P., & Mingeot D. (2016). Molecular diversity of alpha-gliadin ex¬pres¬¬sed genes in genetically contrasted spelt (Triticum aestivum ssp. spelta) accessions and comparison with bread wheat (T. aestivum ssp. aestivum) and related diploid Triticum and Aegilops species. Mol Breed, 36(11), 152. doi: 10.1007/s11032-016-0569-5.

Fontana L., Cummings N. E., Arriola Apelo S. I., Neuman J. C., Kasza I., Schmidt, B. A., Lamming, D. W. (2016). Decreased Consumption of Branched-Chain Amino Acids Improves Metabolic Health. Cell Rep, 16(2), 520-530. doi: 10.1016/j.celrep.2016.05.092.


Метрики статей

Завантаження метрик ...

Metrics powered by PLOS ALM

Посилання

  • Поки немає зовнішніх посилань.