ВПЛИВ ПАРАМЕТРІВ ЛУЩЕННЯ ТА ВОДОТЕПЛОВОГО ОБРОБЛЕННЯ ЗЕРНА НА ВИХІД І КУЛІНАРНУ ЯКІСТЬ ПЛЮЩЕНОЇ КРУПИ ІЗ ПШЕНИЦІ ПОЛБИ

Abstract

The results of the effect of steaming and softening duration on the yield and culinary evaluation of flattered emmer wheat depending on the hulling index are presented. It was found that the yield of high-grade flattened grits depended most on the duration of hulling. The highest yield (91.7 %) of this flattened grits of high-grade emmer wheat grain was obtained from unhulled grain after 9 minutes of steaming and 3 minutes of moistening. The yield of this grits was lower by 1–2 % with a shorter duration of grain steaming (3 and 6 min). With an increase in the grain hulling index of 2–11.3 %, steaming role increased. Softening of steamed grain caused a decrease in the yield of flattened grits. Porridge made of emmer wheat grain was characterized by a high culinary evaluation. Grits obtained from unhulled grain had the lowest overall culinary evaluation of 6.7 points. An increase in the grain hulling index of 3.2–9.9 % increased the culinary evaluation to 7.0–8.1 points. Porridge with a hulling index of 11.6 % had the highest culinary evaluation of 8.7 points. There are high correlations between the overall culinary evaluation (r = 0,86±0,02), the yield of high-grade flattened grits (r = -0,87±0,01) and the duration of hulling. The culinary assessment of porridge is not affected by increasing the duration of steaming and moisturizing. Porridge obtained from cereals with a low peeling index (0–6.9 %) is characterized by a high overall culinary score, which is due to the peculiarities of the species of spelled wheat. Based on the analysis of the obtained data, it can be concluded that for the emmer wheat grain it is recommended to steam for 6–9 minutes with short softening (3 min) and hull for 80–120 s which is equal to the hulling index of 6.9–9.9 % and has a high culinary evaluation — 7.7–8.1 points.